About me

I am a professional chef with extensive experience in fine dining and gastronomic events. I specialize in creating bespoke culinary experiences, paying attention to every detail from the kitchen to the service.

IMG_2311

About me

Experience, technique and passion for fine dining

My passion for cooking began at the age of 20. Since then, I have trained in different culinary schools across Spain and worked in high-end kitchens and demanding gastronomic projects, always focused on technique, product quality and attention to detail.

Professional career in the gastronomic sector

Over the years, I have developed my professional career in a wide range of settings, from prestigious restaurants to private services and events, adapting to each environment and to the specific needs of every client.

Each project has been an opportunity to continue learning, refine my technique and understand cuisine as a complete experience, where excellence is not only found on the plate, but also in the service.

Juanma Jiménez

Executive Chef

My journey

Professional career

My professional career has developed in high-end kitchens both in Spain and abroad.
I began working in Michelin-starred restaurants, such as Martín Berasategui (3★), where I refined my technique at the highest level.I later worked in London at Nobu London (Old Park Lane) and Barrafina (Adelaide Street), before returning to Spain to complete several seasons in Ibiza, collaborating on projects such as Blue Marlin, Ibiza Gran Hotel and Hard Rock Hotel.

In 2015, I had the privilege of working alongside Albert and Ferran Adrià and Cirque du Soleil on the project HEART Ibiza, one of the most significant experiences of my professional career.

Later on, I began my career in private dining services with The Chef Ibiza and subsequently became Executive Chef of Grupo Gourmet in Alicante, overseeing five restaurants, including Monastrell, awarded with a Michelin star, alongside chef María José San Román.

Throughout these years, I have also participated in four-hands events alongside renowned chefs such as Joan Roca, Paco Morales, Ricardo Sanz and Andoni Luis Aduriz.

IMG_2266

Our mission

To create tailor-made gastronomic experiences, taking care of the product, the technique and every detail of the service, in order to fully satisfy each client.

Our vision

To understand cuisine as something more than the preparation of a dish: a way of working based on passion, respect for the product and the constant pursuit of excellence.

Recognition and professional background

A career developed in high-end kitchens and reference gastronomic projects, working alongside professionals who have shaped the history of fine dining.

Why choose me

Experience and a professional approach in every service

My experience in the gastronomic sector has allowed me to develop a way of working based on high standards, flexibility and respect for the product, both in private events and personalized services.

  • Fine dining and technique applied to every service
  • Attention to detail in both kitchen and service
  • Full adaptability to the format, setting and client

A way of understanding cuisine

Eat knowledge to feed creativity

For me, cooking is not just a process of transforming food.
It is a way of life, a craft for passionate people — artisans, or rather, artists.

I treat every ingredient with the same respect and importance, whether it’s a sardine or a lobster.

Contact me