Rodrigo de la Calle met Santiago Orts in 2003, who changed his perception of the vegetables world forever. From there he went to Mugaritz, where Andoni Luis Aduriz’s kitchen was a second professional revolution for him. He later disembarked at Martín Berasategui’s restaurant, where he completed his training. After his time as chef of the Hotel Villa Magna, where he earned a Michelin star, he opened his new restaurant El Invernadero in the mountains of Madrid in mid-2015 and today located in the center of the capital, based mainly on vegetable products.
