Rodrigo de la Calle. The son of a farmer and grandson of chefs, he spent his childhood surrounded by vegetables and a love of gastronomy. In 1994, he began his culinary training at the Aranjuez hospitality school.
He trained with Berasategui, Andoni Luis Aduriz, Quique Dacosta, Paco Torreblanca,
2000
He moved to Elche, where he began working in the kitchens of the Hotel Huerto del Cura and established himself as executive chef. There he met botanist Santiago Orts, and his cuisine took a 180-degree turn. Together, they created the concept of ‘Gastrobotánica’ (Gastrobotany), and Rodrigo introduced vegetable varieties into his dishes that were previously unknown to most chefs.
2007
Rodrigo settled in Aranjuez and opened his own restaurant of the same name, where he offered cuisine in which seasonal vegetables took centre stage and forged his own style of cooking based on respect for nature.
2009
His work earned him the Revelation Chef award at Madrid Fusión.
2010
He was named Chef of the Year, an award given by the Madrid Chamber of Commerce. He received his first international recognition from the International Academy of Gastronomy, which awarded him the Chef L'Avenir (Chef of the Future) award.
2011
On 24 November of this year, he received his first Michelin star.
This same year, he was awarded his second Sol by the Repsol guide.
2012
He creates the concept of the ‘Green Revolution’, developing his most radical menu based on fruits, vegetables and mushrooms, using animal protein merely as a seasoning component.
2014
Rodrigo works as a gastronomic advisor for the prestigious French chef Joël Robuchon – the chef with the most Michelin stars in the world – and more than 20 restaurants open across the globe.
2015
He opens his restaurant El Invernadero, awarded one Michelin star, one green Michelin star and two Repsol suns.
2017
The Spanish Academy of Gastronomy awards Rodrigo the National Gastronomy Prize for his work in promoting healthier Spanish cuisine.
The Madrid Academy of Gastronomy awards him the prize for the most innovative project for his unique restaurant concept. A restaurant with only four tables, eight customers, and a single menu featuring vegetables and healthy cuisine.
2025
EL INVERNADERO RESTAURANT IS CURRENTLY RANKED NUMBER 1 IN THE WORLD AS THE BEST VEGETABLE CUISINE RESTAURANT. GUIA VERDE. WE ARE SMART, WHERE THE BEST RESTAURANTS ON THE PLANET IN TERMS OF GREEN CUISINE ARE RATED.
PUBLICATIONS:
Gastrobotanica, Editorial Planeta 2010
Cocina Verde, Planeta, 2017
Pasion por la Tierra, Planeta, 2018
Paella power, Planeta, 2019
Verdurpedia, Planeta, 2023
Escabeches, Planeta, 2025