Jorge Muñoz, born in Alcorcón, is a Spanish chef distinguished by his rare sensitivity and an almost obsessive dedication to the pleasure of his guests—an approach that has earned praise from some of Spain’s most respected gastronomic voices. He trained at the Escuela de Hostelería Lago, a benchmark institution in public hospitality education, where he later returned as a teacher. This dual experience shaped him not only as a cook, but as a natural communicator capable of building, guiding, and inspiring cohesive teams. His professional path 

includes formative time in some of Spain’s most influential kitchens, including El Pedrusco, La Tasquita de Enfrente, and Mugaritz, where he absorbed both deep-rooted culinary tradition and contemporary, avant-garde thinking. Yet what truly defines his cuisine is not contrast, but clarity: a consistent, thoughtful style guided by precision, intuition, and a strong creative identity. He first expressed this voice at Picones de María, where he reinterpreted the Spanish casa de comidas through a refined lens, weaving in subtle influences from New Nordic cuisine, classical French 

technique, and Japanese minimalism. Today, at OSA, an ivy-clad house along the Manzanares River, Jorge has found both freedom and focus. Guided by the principle “less is more,” he champions quality over quantity, evolving without dogma while remaining deeply rooted in tradition. His work has garnered significant acclaim from leading Spanish dining guides and critics, firmly establishing him as one of the most compelling voices in Madrid’s contemporary culinary scene.