Kensei extends a warm welcome to Rodrigo González, former head sommelier of the Dani García group.
Rodrigo, acclaimed as one of Spain’s finest sommeliers, recently concluded his role overseeing the global oenological endeavours of Dani Garcia’s restaurant collective.
The journey of Kensei Contemporary Japanese continues to unfold. August 9th 2023 marked the celebration of its second anniversary. In this relatively short span, the restaurant, a collaborative venture between Víctor Planas and Venture Group, has firmly established itself as a benchmark in Spanish Japanese cuisine. Its acclaim is underscored by the prestigious Sol Repsol recognition in 2023 and its inclusion in the Michelin Guide in 2022.
Adding to its accomplishments, Kensei has consistently bolstered its team by enlisting exceptional professionals. The journey commenced with Stefania Giordano – of Nerua and Eneko Atxa fame – followed by the latest addition, the globally renowned Canarian sommelier, Rodrigo González.
Rodrigo, who embarked on his professional journey in Tenerife at MB Abama, swiftly made his mark on the mainland, joining Dani García’s project in Marbella in 2017, a venture still proudly holding two Michelin stars at that time.
As Rodrigo eloquently puts it: “In 2017 I landed in Marbella with Dani García, still with two Michelin stars, to reinforce the sommelier team, and I was able to participate in the milestone of achieving the third star. I thoroughly enjoyed that last year before the final closure as head sommelier, managing one of the most impressive wineries in Spain. After the closure of the three stars, the challenge was to extrapolate that philosophy to the whole group, and I went on to manage the beverage programme of the Dani García Group. Being part of the operations and openings team of restaurants like Leña Marbella, Bibo London, Lobito Qatar, Casa Dani New York or Leña Madrid and contributing closely in purely gastronomic concepts like Kemuri Marbella or Smoked Room Madrid, where we got two Michelin stars only 6 months after the opening, a historical fact in the red guide”
Rodrigo González assumes the mantle of head sommelier at Kensei while concurrently overseeing the comprehensive beverage offerings of Venture Collections, the premier gastronomic sector of Venture Group. This portfolio includes the respected southern Tenerife establishments – Char Fuego y Brasas and Lagarto Brasserie.
Rodrigo joins a formidable and cohesive team, led by Chef Víctor Planas, a national luminary in the sushi realm. He champions an authentic interpretation of Japanese culinary culture, crafting his distinctive approach for Kensei – a style he aptly terms “contemporary Japanese.” While deeply rooted in tradition, this approach embraces diverse influences that have profoundly impacted him during his extensive culinary journey.
