Projects
This page brings together Diego Schattenhofer's research, publishing and outreach projects outside the restaurant's daily service, and the ways he works with third parties.
Research and work
Gastrosinapsis
Multidisciplinary research team bringing together science and gastronomy, co-founded by Diego. Twenty published profiles and the support of the Cabildo de Tenerife, the Ayuntamiento de Arona, the Instituto de Productos Naturales y Agrobiología del CSIC, the Instituto Español de Oceanografía and the Instituto Canario de Investigaciones Agrarias, among other institutions.
Astrochefs
Experts in physics, engineering and cooking, searching for scientific solutions applied to gastronomy. That is where the «tapas voladoras» (flying tapas) came from, a magnet mechanism devised by the group over a creative process lasting more than two years, and the Best Technological Innovation Award 2010 at Madrid Fusión.
La Magia de la Carne de Cabra Madurada
Book resulting from research led by Dr Marichu Fresno (ICIA) and Diego Schattenhofer, published by Pellagofio Ediciones with the support of the ICIA and the Consejería de Agricultura, Ganadería, Pesca y Soberanía Alimentaria del Gobierno de Canarias (Ministry of Agriculture, Livestock, Fisheries and Food Sovereignty of the Government of the Canary Islands). Thirteen recipes and a free PDF.
Edible perfumes
Madrid Fusión 2024 talk, «Inéditos perfumes comestibles, emociones disruptivas» (Unprecedented edible perfumes, disruptive emotions): the perfumes «El Pinar» and «Medianías de las Islas», developed with Scentmate by Dsm-Firmenich.
Congresses
Madrid Fusión 2025
Diego Schattenhofer features in «Los Revolucionarios» (The Revolutionaries), the tribute to the chefs who transformed Spanish gastronomy since 1995.
VI Encuentro de los Mares
International congress held in Tenerife from 16 to 19 June 2024 around blue health, with the Hotel Villa Cortés and the restaurant Taste 1973 as main venues. Diego Schattenhofer spoke with the talk «Recuperando el sabor de Tenerife» (Recovering the flavour of Tenerife).
Consultancy
Culinary consultancy
Diego Schattenhofer runs the kitchen of a restaurant with a Michelin star and has his own R&D space. That work with local Canarian produce can be applied to restaurant and hospitality projects.
Talks and congresses
Diego takes part as a speaker at congresses such as Madrid Fusión, Gastronomika and the Encuentro de los Mares. In his talks he covers research applied to cooking and product development.
R&D and product development
Diego's applied research includes the maturation of Canarian goat meat, for a minimum of 122 days. He collaborates with research centres and develops the product through to the published recipe.
Events and training
Diego offers gastronomic dinners and events. He also trains kitchen teams in techniques and working processes.
In the Journal
4 posts · The whole Journal
The Science behind Meat Maturation: A Gastronomic and Molecular Journey
Discover the science behind meat maturation with chef Diego Schattenhofer. Explore the molecular processes that transform flavours and textures in fine dining.
Gastronomic Innovation in Goat Products: The Evolution of Goat in Canarian Cuisine
Gastronomic innovation in goat products is revolutionising Canarian cuisine: avant-garde techniques and unique flavours.
Nutritional Benefits of Matured Goat Meat: A Canarian Gastronomic Treasure
Discover the nutritional benefits of matured goat meat, a Canarian gastronomic treasure. Learn about its health properties and how to include it in your diet.
Chef Diego Schattenhofer: Behind the Scenes Working on a New Book
Discover how Diego Schattenhofer, Michelin-starred chef, is reinventing Spanish gastronomy with his focus on local ingredients and avant-garde techniques.
Consultancy, talks, R&D and events
To propose a project, get in touch through the contact form.