Dani Ochoa

Chef en Montia* (San Lorenzo del Escorial, Madrid, España)

Dani Ochoa is a reference point for natural cuisine, with a great sense of product, and is the captain of Montia.

He trained in restaurants of the stature of Mugaritz, where he really discovered his vocation, and his catapult came in 2014, when he was recognised as a revelation chef at Madrid Fusion for his work at Montia. An achievement that was confirmed in 2015 when he was awarded a Michelin star.

Montia has been his personal project since 2012, a restaurant where seasonal, km 0 and 100% organic products are his undisputed hallmark. The restaurant is located in San Lorenzo de El Escorial, close to several mountain routes that Dani and his team use to pick flowers, aromatic herbs, etc.

In 2021, a fire destroyed the first Montia, which was reborn a year later, just a few metres from where the first restaurant was located, this time as a completely personal project by Dani Ochoa, without the participation of Luis Moreno (who had been a partner in the first phase of the restaurant).