Miguel Ángel de la Cruz had a traditional culinary training at the Catering and Hotel Management School in Segovia while he worked at the small family inn. He spent time at various restaurants in Segovia, went to the Baleares Islands where he worked in a few places in Mallorca, to end up coming back to Matapozuelos and opening his own establishment together with his family in 2002: La Botica de Matapozuelos.   Cooking has always been his calling: his father is a chef and he grew up in his kitchen.

He’s a chef who follows his instincts rather than any fashions or trends. His priority is to reflect the countryside surrounding his restaurant in his dishes. It is in his search to find nature in his dishes that Miguel Ángel has become a chef-gatherer, discovering new ingredients in acorns, pine nuts, herbs or whatever the countryside in Valladolid provides him with.