Following the Rhythm—
Chef Mario Cachinero

(Fine Dining) In the clubhouse’s kitchen a surprisingly calm rhythm resonates among Chef Mario Cachinero’s team. As they prepare the many dishes for the much-awaited dinner in the grand dining room, their movements are perfectly synchronized—a well-oiled machine, yet one of familial solidarity.

Despite being the first in Spain to receive the Michelin Young Chef award and playing a pivotal role in Skina’s achievement of a second Michelin star as head chef, Cachinero remains remarkably down-to-earth. The dishes served at the event—whether red tuna tartar with pistachio ajoverde or sweet shrimp in sopa en Amarillo—retain the essence of what led him to become a chef. His cooking reflects a deep devotion to traditional Andalusian cuisine—the kind Cachinero’s mother and grandmother prepared with both love and skill.

Completing his studies at the Escuela de Hosteleria de Toledo, Cachinero began his culinary journey in humble fashion—working as a waiter and dishwasher at his family’s cafeteria. He went on to refine his skills at acclaimed establishments such as Casa Elena, El Carmen de Montesión (one Michelin star), and Casa Marcial (two Michelin stars).

At just 21, shortly after meeting Marcos Granda, founder of Skina, Cachinero was appointed head chef of the restaurant. Within a few short years, Cachinero helped elevate Skina from one Michelin star to two.

A passionate advocate of classic Andalusian flavors and recipes, Cachinero reinterprets time-honored dishes with both creativity and a deep respect. Each meticulously crafted dish—paired with wines from worldwide artisanal producers—features seasonal, locally sourced, and premium-quality ingredients, reimagining the soulful cuisine that has long defined traditional Andalusian home cooking.