ロスピタレート・デ・リョブレガートで楽⁠し⁠むシ⁠ェ⁠フサ⁠ー⁠ビ⁠ス

Fusion flavors by Israe

20 years of experience I'm a culinary professional with experience blending international flavors. I studied hospitality and have hands-on experience worldwide. Travel has informed my culinary skills and sensibility, and my approach to my career.

Mediterranean menus by Pablo

A lo largo de mi trayectoria culinaria, he tenido la oportunidad de explorar sabores de todo el mundo y perfeccionar técnicas culinarias. Sin embargo, fue al compartir mi pasión por la cocina con otros cuando descubrí mi verdadera vocación. Cocinar para ustedes me permite crear experiencias gastronómicas únicas y personalizadas, adaptadas a sus gustos y preferencias. Cada plato es una obra de arte, y cada cliente, una inspiración.

Flavors of the Levant by Sam

12 years of experience I specialize in transforming simple ingredients into extraordinary meals. I earned a law degree from Damascus University, but my passion lies in hospitality. From Beirut to Barcelona, I've loved welcoming guests from around the world into my home.

Plant-based Brunch&Fine dining by Federico

3 years of experience We are two passionate chefs who train daily, refining our skills to deliver fine dining. We have extensive formal training through universities and culinary courses. We have worked in many professional kitchens, honing our craft.

Colorful fusion cuisine by Camila

15 years of experience I’ve explored diverse flavors and cooking techniques globally. I'm skilled in gastronomy and events. I'm studying for a Master’s in Food & Beverage. I led the kitchen at Pachama South American Food and developed innovative menus.

Performance meal prep by Daniele

6 years of experience I’ve worked across hotels and restaurants, creating meals for nutrition-focused clients. I studied nutrient timing, menu design, and energy balance to support performance goals. I’m a certified ANutr, recognized for bridging culinary practice with nutrition.

Globally inspired dining by Helio

8 years of experience I have cooked in kitchens across South America and Europe. I studied Technological Gastronomy at Senac Brazil in 2013. I worked at Gracia Bar and Pizzaria Via Roma in Brazil.

Rice Creations: Paellas & More

20 years of experience I'm a chef specialized in creating sensory, gastronomic menus that evoke emotion. I also have a master's degree in restaurant management. I’ve also trained at a Michelin-starred restaurant led by Spanish chef Martín Berasategui.

Tapas, paella, and Mediterranean flavors by Pablo

Con amplia experiencia en la hostelería, he trabajado como chef en hoteles de lujo en Argentina, perfeccionando la atención al cliente y servicios de alta gama. También he ganado valiosa experiencia en bistrós, y he trabajado en renombrados restaurantes de Andorra y Barcelona, organizando eventos culinarios. Mi trayectoria diversa me ha proporcionado una visión amplia y versátil, adaptándome fácilmente a diferentes desafíos gastronómicos.

European flavors by Federico

25 years of experience I'm a passionate gastronomist with experience across Europe and America. I trained in culinary school and at different restaurants in Barcelona. I owned and operated Locanda del Leon d'Oro for a decade.

French-Mediterranean creations by Bruno

27 years of experience My cuisine balances French fundamentals with Mediterranean and worldly flair. I spent years refining my culinary skills at restaurants before starting my own. I've also trained under Paul Bocuse, a legendary influential chef, in Grenoble, France.

Italian-Brazilian fusion by Jose Carlos

4 years of experience A former biomedical engineer student, I've worked at Ritz Paris and in Barcelona. I trained at the Culinary Arts Academy in Le Bouveret. I worked in a restaurant with 3 Michelin stars, honing my skills in expressive cuisine.