At just 28 years old, Javier Sanz and Juan Sahuquillo have become two of the most talked-about names in Spanish gastronomy. From their small hometown of Casas Ibáñez (Albacete), they have achieved what many dream of: two Michelin stars, a Green Star, and the title of best croquette in Spain.
View this post on Instagram
Their story is a mix of talent, ambition and constant work, but also an example of how more informal formats, such as the food truck, can generate figures that far exceed those of traditional haute cuisine.
From the best croquette in Spain to conquering the gastronomic map
It all began at the Hotel Cañitas Maite, the family business where Javi grew up and where they both took their first steps in the culinary world. Their culinary approach, based on local produce and a reinterpretation of tradition, caught the attention of critic José Carlos Capel, who nominated them for the Revelation Chef award in 2020. They won the award, and with it, the visibility that propelled their careers. In 2021 came accolades for the best croquette and the best escabeche in Spain, and shortly after, Michelin stars for their restaurants Oba (in Casas Ibáñez) and Cebo (in Madrid).
View this post on Instagram
Since then, the name of these two young men from La Mancha has been associated with the new Spanish haute cuisine: rural, sustainable and unafraid to break the mold.
20,000 euros a day: the figure that is shaking the food truck world
During a chat on the La Comanda de Velada App podcast, the chefs uttered a phrase that resonated throughout the industry:
“In a food truck, you can sell €20,000 a day with five kids. In a restaurant, that’s impossible.”
Although they weren’t talking about their own truck, the data reflects a reality of the current gastronomic market: gourmet food trucks have become a model capable of generating profits that are difficult to achieve even in Michelin-starred restaurants.
The secret lies in mobility, immediacy, and a direct connection with the public, without sacrificing the high standards of haute cuisine. More and more gastronomic projects are applying this formula: product quality, a clear concept, and a coherent brand experience.
Behind the success: youth, sacrifice and unbridled ambition
The Cañitas Group employs more than 50 people and coordinates various gastronomic spaces between Albacete, Madrid, and Ibiza. “If my current self had told my 22-year-old self what a company like this entails, I wouldn’t have done it,” Sanz confesses.
View this post on Instagram
Their friendship—forged in childhood—and their complementary skills have been key: Sanz focuses on management and Sahuquillo on the kitchen. Together, they have built a brand that shines not only in awards but also in profitability.
Fine dining without labels: when excellence is also served on the street
Javi and Juan represent a generation that blurs the lines between gastronomy and popular culture. Their story demonstrates that haute cuisine can also be profitable, accessible, and approachable.
And although his success shines with Michelin stars, his reflection on the 20,000 euros a day in a food truck has made the whole sector think: the future of Spanish gastronomy may be in a tasting menu as much as in a window open to the public.
Remember, if you are organizing an event and need to buy a food truck, visit our website: lacommafoodtruck.com
