Chefs
Biographical profiles of every chef whose restaurant on Guidavera holds a guide distinction: Michelin Stars, Bib Gourmand, Michelin Selected listing, Repsol Soles, or Repsol Recomendado. Each profile lists the chef's nationality, training, accolades, and restaurants on Guidavera and elsewhere.
- Profiles
- 241
- Starred chefs
51- Active stars
- 95
- Bib Gourmand chefs
13
- Paulo AiraudoArgentine chef whose eleven active Michelin stars span Spain, Italy, Hong Kong, and Thailand.Aleia11
31 - Martín BerasateguiSpain's most-decorated active chef, with nine Michelin stars across four restaurants.LasarteBeraTerraza VerbenaFonda España911
- Jordi CruzBarcelona chef whose five active Michelin stars are spread across four restaurants in the city, headlined by three-star ABaC.ABaCÀngleAtempoTen's56
- Paco PérezCosta Brava chef whose five Michelin stars span Llançà, Barcelona, and Gdańsk.Enoteca Paco PérezLa Royale56
- Eduard XatruchOne of three chef-founders of Disfrutar, named the World's Best Restaurant in 2024 and holding three Michelin stars.DisfrutarCompartir Barcelona33
- Javier TorresOne half of the Hermanos Torres, Barcelona's three-star twin chefs.Cocina Hermanos TorresEldelmar — Hermanos Torres33
- Mateu CasañasOne of three chef-founders of Disfrutar, named the World's Best Restaurant in 2024 and holding three Michelin stars.DisfrutarCompartir Barcelona33
- Oriol CastroOne of three chef-founders of Disfrutar, named the World's Best Restaurant in 2024 and holding three Michelin stars.DisfrutarCompartir Barcelona33
- Paolo CasagrandeItalian-born head chef of Lasarte in Barcelona, the city's first three-Michelin-star restaurant.Lasarte33
- Sergio TorresOne half of the Hermanos Torres, Barcelona's three-star twin chefs.Cocina Hermanos TorresEldelmar — Hermanos Torres33
- Álvaro SalazarÁlvaro Salazar is the chef behind Voro, the only two-Michelin-star restaurant in the Balearic Islands, inside the Cap Vermell Grand Hotel in Canyamel.Voro23
- Albert AdriàBrother of Ferran Adrià, World's Best Pastry Chef 2015, and chef-owner of two-Michelin-star Enigma.Enigma22
- Jordi ArtalCanadian-Catalan self-taught chef-owner of two-Michelin-star Cinc Sentits.Cinc Sentits22
- Fran AgudoGastronomic director of Mont Bar, the first gastrobar in Barcelona to earn two Michelin stars.Mont BarMediamanga21
- Rafa de BedoyaAndalusian head chef of two-Michelin-star Aleia in Barcelona's Hotel Casa Fuster.Aleia21
- Dani GarcíaMarbella-born three-Michelin-star Andalusian chef whose Leña wood-fire concept has expanded to Barcelona, Marbella, Madrid, and Dubai.Leña Barcelona2
- Nandu JubanyCatalan chef of Can Jubany in Calldetenes (one Michelin star, five Repsol Soles) and chef-owner of Pur in Barcelona.Pur16
- Jordi VilàCatalan chef-owner of Alkimia, one Michelin star, three Repsol Soles, and over twenty years at the vanguard of new Catalan cooking.Alkimiaal kostatVivanda14
- Albert RaurichFormer elBulli head chef and chef-owner of Asian-Mediterranean Dos Palillos in Barcelona.Dos PalillosDos Pebrots13
- Macarena de CastroThe first woman in the Balearic Islands to win a Michelin star, cooking Mallorca from her own garden in Sa Pobla.Maca de Castro13
- Rafa ZafraSevillan chef-owner of Estimar and head of Amar at Hotel El Palace, former elBulli cook turned product-led seafood specialist.Amar BarcelonaEstimar13
- Andreu GenestraThe Mallorcan chef behind the island's "cuina de la terra" — one Michelin star, a Green Star, and two Repsol Soles at his eponymous restaurant, plus Palma's more relaxed Aromata.Andreu GenestraAromata12
- Carme RuscalledaCatalan chef whose seven Michelin stars made her the most-decorated female chef in the world.MomentsBlanc12
- David AndrésCatalan chef of Via Veneto, Barcelona's longest-running Michelin-starred restaurant.Via Veneto12
- Elena CerezoHead chef of one-Michelin-star Àngle in Barcelona, the restaurant whose creative direction is signed by Jordi Cruz.Àngle12
- Hideki MatsuhisaThe only Japanese chef with a Michelin star in Spain, chef-owner of Koy Shunka in Barcelona's Gothic Quarter.Koy ShunkaIkoya Izakaya12
- Oriol IvernCatalan chef-owner of Hisop in Sarrià, one Michelin star, two Repsol Soles, and one of Barcelona's most consistent kitchens.Hisop12
- Raül BalamSon of Carme Ruscalleda and head chef of one-Michelin-star Moments at Mandarin Oriental, Barcelona.Moments12
- Rodrigo de la CalleMadrid-based 'green chef' whose El Invernadero is the world's #1 vegetable restaurant, Virens at Almanac Barcelona extends the project to Catalonia.Virens12
- Romain FornellFrench chef of Caelis, the youngest in Europe to earn a Michelin star, and the only French chef with stars in both France and Spain.CaelisAzul Rooftop BarcelonetaCasa TejadaLe Grand Café RougeTejada Mar12
- Santi TauraThe Mallorcan chef who dug centuries-old island recipes out of medieval manuscripts and built a one-Michelin-star restaurant, DINS, around them.DINS Santi Taura12
- Víctor QuintillàCatalan chef of Lluerna in Santa Coloma, the oldest Slow Food restaurant in the Barcelona area, with one Michelin star.LluernaBar Verat121
- Aleix SerraCo-chef at Fusion19 in Playa de Muro, the Michelin-starred, Repsol Sol kitchen he's helped run since 2019.Fusion1911
- Diego GrimbergExecutive chef of one-Michelin-star Restaurant Hofmann in Barcelona.Restaurant Hofmann11
- Fernando Pérez ArellanoSelf-taught, Madrid-born chef who has carried Zaranda from a tiny Madrid dining room to three homes in Mallorca.Restaurante Zaranda11
- Frank BeltríBarcelona-born co-founder and chef of Slow & Low, a one-Michelin-star restaurant in Sant Antoni built around borderless tasting menus.Slow & Low11
- Iñaki AldreyHead chef of one-Michelin-star Atempo in Barcelona, the restaurant whose creative direction is signed by Jordi Cruz.Atempo11
- Jordi CantóThe Michelin-starred chef reinterpreting Mallorca's nine winds, one tasting menu at a time, at Sa Clastra inside Castell Son Claret.Sa Clastra11
- Jordi TarréCatalan chef-owner of Prodigi, an eight-table Michelin-star kitchen with a quarterly-changing menu.Prodigi11
- Marc FoshThe British chef who became Spain's first expat Michelin star, now running two Mallorca kitchens: Marc Fosh in Palma and Sa Pleta by Marc Fosh in Canyamel.Marc FoshSa Pleta by Marc Fosh11
- Marc MarsolCo-head chef at Fusion19, a one-Michelin-star, one-Repsol-Sol tasting-menu restaurant in Muro on Mallorca's north coast.Fusion1911
- Miguel NavarroThe one-Michelin-star chef behind Es Fum, who started cooking at 16 in his family's restaurant on La Gomera and trained under Martín Berasategui.Es Fum11
- Paco MéndezMexican chef whose Barcelona restaurant COME holds a Michelin star and was called by Ferran Adrià one of the best Mexican restaurants outside Mexico.COME by Paco Méndez11
- Silvia HofmannDirector of the Hofmann Group (restaurant, school, and pastry shop) built on her mother Mey Hofmann's legacy.Restaurant Hofmann11
- Víctor TorresCatalan chef of Quirat at InterContinental Barcelona, the youngest Spanish chef to win a Michelin star at twenty-five.Quirat11
- Yoshikazu SutoJapanese chef-owner of Suto in Barcelona, a one-Michelin-star omakase in Sants.Suto11
- Diego MondragónColombian co-chef of one-Michelin-star MAE Barcelona, bringing Andean and Latin American traditions to a Catalan foundation.MAE Barcelona1
- Enric BuendiaCatalan chef whose Kamikaze earned a Michelin star in the 2026 guide, one of only two new Catalan starred chefs that year.Kamikaze1
- Germán EspinosaCo-chef of one-Michelin-star MAE Barcelona, gastronomic syncretism between Catalan, Costa Rican, and Colombian traditions.MAE Barcelona1
- Marc GasconsCatalan chef of Michelin-starred Els Tinars in Llagostera, with Informal at Hotel The Serras Barcelona, third-generation Catalan restaurateur.Informal1
- Riccardo RadiceItalian-born chef of one-Michelin-star Fishology in Barcelona, fish and seafood treated as charcuterie of the sea.Fishology1
- Albert VenturaCatalan chef-owner of Coure on Passatge Marimón, two Repsol Soles and a long-running 'chef's chef' reputation in Barcelona.CoureGrill Room–Bar Thonet2
- Pablo ArandaPablo Aranda is the Granada-born chef behind El Olivo, the 2-Repsol-Soles tasting menu inside Belmond La Residencia in Deià, Mallorca.El Olivo2
- Rafa PeñaBarcelona-born self-taught chef behind Gresca and Bar Torpedo, two Repsol Soles for product-led contemporary cooking.GrescaBar Torpedo2
- Víctor GarcíaVíctor García has led the kitchen at Cap Rocat's La Fortaleza on the Bay of Palma since 2010, cooking Mallorcan tasting menus that carry two Repsol Soles.La Fortaleza2
- Xavier PellicerCatalan chef of Xavier Pellicer · Healthy Kitchen, twice voted Best Vegetable Restaurant in the World, two Repsol Soles.Xavier Pellicer · Healthy Kitchen2
- Adelf MoralesCatalan chef of Topik in l'Antiga Esquerra de l'Eixample, Mediterranean-Japanese cooking trained through Berasategui, Arzak, and a stint in Japan.Topik1
- Aki TanakaJapanese co-chef of the 16-seat Sato i Tanaka counter in la Dreta de l'Eixample, a Repsol Sol omakase sushi bar.Sato i Tanaka1
- Alberto SerranoChef and co-founder of Palma's Casa Maruka, trained under Martin Berasategui and Santi Santamaria before opening his own kitchen.1
- Arnau MuñíoCatalan chef of DIREKTE, the small counter-format restaurant that grew out of the Boqueria market into a Carrer de París dining room.DIREKTE1
- Borja SierraThird-generation chef of Granja Elena in Marina de Sants, a Repsol Sol 'neighbourhood haute cuisine' restaurant family-run since 1974.Granja Elena1
- Carles GaigFifth-generation Catalan chef behind Petit Comitè in Eixample, a Repsol Sol restaurant built around a 150-year-old family cannelloni recipe.Petit Comitè1
- Carles RamonCatalan co-chef of Besta in Eixample, a Repsol Sol restaurant built around the cross-current between Catalonia and Galicia.Besta1
- Carlos AlconchelCo-chef at Windsor on Carrer de Còrsega, the Repsol Sol Catalan restaurant with one of Barcelona's most decorated wine lists.Windsor1
- Caterina (Cati) PierasChef and co-owner of DaiCa Restaurant i Petit Hotel in Llubí, bringing a contemporary hand to traditional Mallorcan cooking after years in some of Spain's most decorated kitchens.DaiCa Restaurant i Petit Hotel1
- David MorenoDavid Moreno is the Mexico City-born chef behind Can Simoneta Gastronòmic in Canyamel, Mallorca, where Le Cordon Bleu training and four years under Andreu Genestra shaped his "Mexiterranean" tasting menu.Can Simoneta Gastronòmic1
- David RodríguezChef of Windsor on Carrer de Còrsega, a Repsol Sol Catalan classic with one of the city's most decorated wine lists.Windsor1
- David RustarazoChef-owner of Nairod in l'Antiga Esquerra de l'Eixample, a Repsol Sol restaurant built around game, broths, and traditional cuisine without rush.Nairod1
- Eduardo Martínez-GilEduardo Martínez-Gil traded an advertising career in Madrid for a stage at elBulli, then opened the no-menu, zero-waste counter Brut in Llubí, Mallorca.Brut1
- Ezequiel DevotoArgentinian chef-owner of the eight-seat Olivos Comida y Vinos in Sants, Repsol Sol cooking built on Italian-Argentinian roots and a 15-year-old sourdough.Olivos Comida y Vinos1
- Fabio GambirasiItalian chef of Agreste Mar at the five-star Hotel Serras Barcelona, a Repsol Sol restaurant built on Italian-Catalan cuisine and twice-daily fresh pasta.1
- Gheorghe ZgardanChef of El Jardín del Alma at Hotel Alma Barcelona, a Repsol Sol restaurant set inside a century-old Eixample garden.El Jardín del Alma1
- Isidre SolerChef-owner of Tram-Tram in Sarrià since 1990, a Repsol Sol restaurant built on French-Catalan cooking far from the spotlight.Tram-Tram1
- Joan CrosasSecond-generation chef of Roig Robí in Gràcia, the family-run Catalan restaurant founded by his late mother Mercè Navarro in 1982.Roig Robí1
- Jordi EsteveCatalan chef of Nectari in la Nova Esquerra de l'Eixample, a Repsol Sol restaurant rooted in seasonal Mediterranean cuisine.Nectari1
- Jordi Juan SantigosaChef of Ca l'Isidre on Carrer de les Flors, the Repsol Sol Catalan classic in El Raval that the Gironès family has run since 1970.Ca l'Isidre1
- Jorge SastreMadrid-born co-founder of Sartoria Panatieri and Brabo, chef behind one of Europe's most-followed artisanal pizzerias.Brabo1
- Jose Guadalupe Couoh PomolYucatán-born chef leading the kitchen at Xerta inside Hotel Ohla Eixample, the Ebro Delta–rooted Repsol Sol restaurant founded by Fran López.Xerta1
- Kazutoshi KomutaJapanese itamae co-leading the Sato i Tanaka counter in la Dreta de l'Eixample alongside Aki Tanaka, a Repsol Sol omakase restaurant.Sato i Tanaka1
- Manu NúñezGalician chef and co-founder of Besta in Eixample, a Repsol Sol restaurant built around the cross-current between Galicia and Catalonia.Besta1
- María José CalabriaPastry-trained co-founder of Casa Maruka in Palma, blending Castilian roots with Mallorcan tradition.1
- Maria SolivellasMaria Solivellas is the chef behind Ca Na Toneta in Caimari, Mallorca, holding 1 Repsol Sol for cooking built entirely on seasonal, local produce.Ca Na Toneta1
- Max ColomboVenetian twin co-founder of Xemei in Poble Sec, the on-stove half of the Colombo brothers' Venexian cuisine project.Xemei1
- Núria GironèsSecond-generation director and oenologist behind Ca l'Isidre in El Raval, the Repsol Sol Catalan classic her parents opened in 1970.Ca l'Isidre1
- Rafa PanatieriBrazil-born, Italian-rooted co-founder of Sartoria Panatieri and Brabo, chef of one of Europe's most-followed artisanal pizzerias.Brabo1
- Robert GelonchChef of RíasKru at Plaça d'Espanya, a Repsol Sol restaurant that fuses Galician seafood with Japanese raw-fish technique.RíasKru1
- Stefano ColomboVenetian twin co-founder of Xemei in Poble Sec, the Venexian restaurant credited with reshaping the neighbourhood's dining scene.Xemei1
- Toni RomeroNules-born chef of Suculent on Rambla del Raval, a Repsol Sol restaurant built around recovered Catalan and Mediterranean classics.Suculent1
- Toni SimõesChef and co-founder of La Taverna del Clínic in Eixample, a Repsol Sol gastrotavern run with his sommelier brother Manu.La Taverna del Clínic1
- Xavi LlantaHead chef of Els Pescadors in Plaça de Prim, Poblenou since 2019, a Repsol Sol seafood restaurant in continuous operation since 1980.Els Pescadors1
- Abraham ArtigasZaragoza-born chef behind Palma's Little Jarana, drawing on a run leading the kitchen at Michelin-starred Terra on the Costa Brava.
- Adrián QuetglasAdrián Quetglas is the Buenos Aires-born chef behind Adrián Quetglas and D'Menú in Palma, mentored by Marc Fosh and trained under Marco Pierre White in London.Adrián QuetglasD'Menú
- Alain GuiardFrench chef behind Contraban at Hotel Wittmore and La Mundana in Sants, career runs through elBulli, Sant Pau, Alain Ducasse, and the world catering championship.ContrabanLa Mundana
- Àlex JiménezCo-chef of Nuara at the Balcó Gastronòmic, Port Olímpic, the third-generation Familia Nuri's most ambitious project, with consulting by Ismael Alonso (Celler de Can Roca).Nuara
- Àlvar AlbaladejoExecutive chef behind Quadrat in Palma and Ocre at Can Ferrereta in Santanyi, built on seasonal, local produce.
- Angelo SciroccoSouth African chef of Brugarol Barcelona, a 21-seat Gothic Quarter 'tapas bar with the soul of an izakaya' sourcing from a Palamós farm.Brugarol Barcelona
- Antonio SalgueroCórdoba-born chef of Casa Amàlia next to the Mercat de la Concepció, Catalan, local, seasonal, traditional cooking since the 2020 relaunch.Casa Amàlia
- Ariadna SalvadorValencia-born pastry chef who co-founded Palma's Clandestí Taller Gastronòmic and now runs her own dessert studio, Ninumà.
- Armando ÁlvarezVenezuelan chef-owner of Capet, opened in Gràcia in 2014 and moved to the Gothic Quarter in 2018, with an open kitchen and in-house bread.Capet
- Beatrice CasellaItalian-born co-chef of Glug, formerly of Hisop, jointly named 'Cuiner 2024' at Fòrum Gastronòmic Barcelona.Glug1
- Bernabé CaravottaArgentine-born chef behind Vandal, Palma's rule-breaking tapas room in Santa Catalina.
- Bernat CanyellesHead chef of a Restaurant in Barcelona's Eixample, moved from grand-hotel kitchens into a more intimate format in November 2018.a Restaurant
- Borja GarcíaCatalan chef-owner of Ultramarinos Marín in Sant Gervasi, Etxebarri-, Noma-, and Dos-Pebrots-trained, focused on wood-fire grilling and restraint.Ultramarinos Marín
- Brendan Ferrero CassidySushiman at Os-Kuro Sushi Bar & Robata in the basement of Hotel Claris, runner-up in Spain's ITAMAE Balfegó sushi competition (3rd edition).Os-Kuro Sushi Bar & Robata
- Carles FortezaPalma-born chef pairing Mediterranean technique with Mallorcan produce at Quadrat, Hotel Sant Francesc.
- Carles Pérez de Rozas CanutChef-owner of Berbena in la Vila de Gràcia, a tiny Michelin Bib Gourmand built around seasonal Mediterranean cooking and natural wine.Berbena1
- Carlota ClaverBarcelona-born chef of La Gormanda, the Hofmann-trained third-generation cocinera behind a Repsol Recomendado restaurant on Aribau.La Gormanda
- Carme Jubany SoldevilaCo-chef of Sa Torre, a tasting-menu restaurant in a centuries-old wine cellar in Santa Eugenia, Mallorca.
- César GuillénCo-founder and head chef of Barra Alta in Sarrià-Sant Gervasi, 20 years through Comerç 24, Dos Cielos, Saüc, and Tickets.Barra Alta
- César PastorCatalan chef of the long-running L'Olivé in the Eixample, with a parallel role at Bonanova, ex-Ca l'Isidre and ex-Colibrí chef-proprietor.L'OlivéBonanova
- Chanjiang LinHead chef of Shunka, the Japanese restaurant on Carrer dels Sagristans in Ciutat Vella that gave rise to the Michelin-starred Koy Shunka.Shunka
- Dani LechugaChef-owner of the Caldeni / Bardeni meatbar in Barcelona, a Michelin Bib Gourmand built around different cuts, breeds, and origins of meat.Bardeni-Caldeni1
- Daniel RocaCo-founder and chef of Barra Alta, the Sarrià-Sant Gervasi product-led restaurant that expanded to Madrid in 2022.Barra Alta
- David ArauzSushi-bar chef at 99 Sushi Bar in Sant Gervasi-Galvany, disciple of Ricardo Sanz of the Kabuki group.99 Sushi Bar
- David LópezSalamanca-born co-chef of Taberna Noroeste in Poble Sec, Mesón de Gonzalo and three-Michelin-star Akelarre alumnus.Taberna Noroeste
- David MéndezHead chef at Es Balcó de Son Vida, reinterpreting Mallorcan tradition with a fish and vegetable-forward touch.
- David MoreraBarcelona-born chef-owner of Deliri on Carrer de Còrsega, 'Cuiner 2024' at Fòrum Gastronòmic Barcelona, trained at Coure, Els Tinars, Alkimia, and Dos Palillos.Deliri
- David MorillasPalma-born chef building Óseo around Mallorcan identity and the structure of the animal itself.
- David NogueraCo-chef of Nuara at the Balcó Gastronòmic, Port Olímpic, third-generation Familia Nuri, with consulting by Ismael Alonso (El Celler de Can Roca).Nuara
- David RivasVenezuelan-born chef behind Terrae in Port de Pollença, a zero-waste kitchen built on Mallorca's small producers.
- David RomeroCatalan chef behind Mantis (with Toni Solans) and Solc, Hofmann-trained, with stages at DiverXO, Fäviken, and Koy Shunka.MantisSolc
- Dídac AlcorizaChef of Tastavents in Badalona, Spain's youngest 5-star hotel executive chef at 28 (Hotel Grand Marina), now Badalona's first gastronomic restaurant.Tastavents
- Domenico MaglioneHead chef of Compartir Barcelona in the Eixample, the shared-plates restaurant from the Disfrutar trio (Castro, Xatruch, Casañas).Compartir Barcelona
- Edu RodasHead chef of the reopened Fonda España at Hotel España, translating Martín Berasategui's vision into the historic Domènech i Montaner modernist dining room.Fonda España
- Eduardo HernándezCo-chef of Pizzicato inside the Palau de la Música Catalana, alongside Argentine chef Luciana Russo in the modernist concert hall's restaurant.Pizzicato
- Eloy BayarriChef of Aüc Bar in Sant Gervasi, right-hand at Albert Ventura's Coure before opening the Catalan tapas project with Joan Martínez.Aüc Bar
- Endo KojiChef and owner of Hanaita, a small Japanese restaurant near Palma's Santa Catalina market since 1988.
- Enric MillàGastronomic consultant of El Mercader de l'Eixample, the Slow Food Catalan restaurant directed by Claudio Hoyos with head chef Gerard Sans.El Mercader de l'Eixample
- Eugeni de DiegoFormer elBulli head chef behind Lombo in Sant Gervasi, a Repsol Recomendado Italian restaurant run with elBulli pastry chef Ana Alvarado.Lombo
- Felipe BaoChef of imperial Chinese cuisine at China Crown, the Casa Calvet (Gaudí) restaurant named Europe's Best Chinese Cuisine Restaurant by the World Culinary Awards 2025.China Crown Barcelona
- Fran LlobetEngineer-turned-chef behind Clara Barcelona, the Eixample restaurant that brings the Costa Brava Clara of Begur into the city.Clara
- Francesc CànovasFounder of Racó d'en Cesc, the Eixample Catalan classic in continuous operation since 1986 on Carrer de la Diputació.Racó d'en Cesc
- Francesca BaixasCatalan co-chef of Franca on Roger de Llúria, a three-chef Eixample project that pulls Catalan tradition through Mugaritz technique.Franca
- Francesco MannelliFlorentine chef leading the kitchen at Shima, the Nikkei restaurant at Four Seasons Resort Mallorca at Formentor
- Gabi CalzadoChef and co-owner of Vivanda in Sarrià, the Catalan terrace restaurant run with Michelin-starred Alkimia chef Jordi Vilà since 2009.Vivanda
- Gabriel ContiBrazilian-born chef and owner of Mombo, a fine tapas bistro on Paseo Mallorca in Palma
- Gastón AcurioPeruvian chef who built Astrid y Gastón into a global Peruvian-cuisine empire, 12 brands, 45+ restaurants, 9 countries, including Yakumanka Barcelona.Yakumanka
- Gerard BellverBarcelona-born, Mexico-raised chef of Jiribilla, Tezka, Arzak, and elBulli alumnus, with seven years at Biko Mexico City.Jiribilla
- Gerard SansHead chef of El Mercader de l'Eixample, a Slow Food reference in Barcelona sourcing from its own 300 m² organic garden in Collserola.El Mercader de l'Eixample
- Gerhard SchwaigerGerman-born chef who held two Michelin stars at Tristan for close to two decades before opening, and later retiring from, Schwaiger Xino's in Palma
- Germán FrancoChef of Almarge in Badalona, a Michelin Guide farm-to-table restaurant trained through Michelin-starred Alkimia and al kostat.Almarge
- Gianmarco GreciVenezuelan co-chef of Franca on Roger de Llúria, Mugaritz-trained, one of three young co-owners behind 'invented traditional cuisine' in the Eixample.Franca
- Giovanni EsteveFrench-born F&B director leading Virens at Almanac Barcelona since 2023, day-to-day chef of Rodrigo de la Calle's Catalan vegetable-cuisine project.Virens
- Gunnar BlischkeHamburg-born chef leading Mallorca's Maria 5 restaurants, pairing Japanese technique with Mediterranean and international flavours.Maria 5 BeachMaria 5 Urban Restaurant
- Ignacio UssíaChef and bartender of The Alchemix in the Eixample, five years at Gaggan Anand's 'Asia's #1' restaurant before opening Barcelona's leading gastro-cocktail bar.The Alchemix
- Iker ErauzkinBasque chef and cookbook author behind Espacio UMA in the Eixample, a 16-seat tasting-only restaurant with three menu formats.Uma
- Íñigo UrrechuBasque chef whose Erre & Urrechu Barcelona (inside Hotel Torre Melina Gran Meliá) is built around three wood-burning grills.Erre & Urrechu Barcelona
- Irene GutiérrezCuzco-born chef and owner of Restaurante Sumaq, Palma's Peruvian fusion pioneer since 2013
- Irene MartínezChef-owner of Nus Palma, tying Andalusian roots to Japanese technique in Palma's Santa Catalina neighborhood.
- Iván GarcíaCo-chef and co-founder of Glug, the Eixample bar à manger named 'Cuiner 2024' at Fòrum Gastronòmic Barcelona and a Michelin Bib Gourmand in 2026.Glug1
- Jaume MarambioCanet-de-Mar-born chef of Alapar, a Mediterranean izakaya in the former Pakta space, opened with co-founder Vicky Maccarone.Alapar
- Javier GorríaSecond-generation Navarrese chef of Gorría in the Eixample, the Basque-Navarrese restaurant his father Fermín opened in 1977.Gorría
- Javier San VicenteA-Coruña-born co-chef of Taberna Noroeste in Poble Sec, ten years as executive chef of Carles Abellán's Tapas 24 group.Taberna Noroeste
- Javier SorianoFamily chef modernizing La Gran Tortuga's Mediterranean menu in Peguera, Mallorca.
- Jhonatan MaldonadoChilean-born chef bridging Viña del Mar and Mallorca, now running the kitchens at Fontsanta in Campos and Botànic inside Can Bordoy in Palma.Fontsanta RestaurantBotànic
- Jó BaixasArchitect-turned-chef of Follia in Sant Joan Despí, a restored farmhouse restaurant with a glazed dining room and provocative cuisine.Follia
- Joan Marc GarcíasInca-born chef cooking new Mallorcan cuisine at his namesake restaurant on the Plaça del Blanquer
- Joan MartínezCo-founder of Aüc Bar in Sant Gervasi, former Albert Adrià chef at Inopia and long-time owner of Lolita Bar.Aüc Bar
- Joaquín DuarteUruguayan-born chef bringing fire-grilled roots and Japanese omakase technique to Aburi in Palma de Mallorca.
- Joaquín Ignacio SánchezUruguayan chef of Carnal Steakhouse in l'Esquerra de l'Eixample, wood-fired-grill cuisine built on fire, smoke, and ash.Carnal Steakhouse
- John OrdóñezCatalan chef of Osmosis in l'Antiga Esquerra de l'Eixample, a winebar-restaurant with rotating tasting menus and 350+ wines.Osmosis
- Jonatan IzquierdoChef and co-founder of Oníric in Gràcia, a Michelin Bib Gourmand built from his time at Disfrutar and Jordi Cruz's Atempo.Oníric1
- Jonay HernándezCanarian chef who brought contemporary Canary Islands cuisine to Palma de Mallorca with La Vieja
- Jordi DelfaExecutive chef of Fauna at the five-star Kimpton Vividora, modernised Catalan cuisine in the Gothic Quarter.Fauna
- José Álvarez BustoGalician chef and partner-owner of Can Vallés, a small Eixample classic on Carrer d'Aragó in continuous operation since the 1960s.Can Vallés
- José Luis DíazChef-owner of Sense Pressa on Carrer d'Enric Granados, eight-table Eixample restaurant for unhurried traditional Spanish cooking.Sense Pressa
- José MansillaVilanova-i-la-Geltrú-born sous chef of Tastavents at Hotel Marina Badalona, Joan Ramon Benaprès school and five years with Àlex Ferrer.Tastavents
- Jose María KaoSecond-generation chef of Shanghai Barcelona, the Kao family Chinese restaurant cited by Ferran Adrià as his preferred in the city.Shanghai
- José María ParradoOwner and director of Cañete in El Raval, son and grandson of restaurateurs, on the World's 50 Best informal restaurants list.Cañete
- Josep Maria MassóChef of Cañete in El Raval, the historic 'barra y mantel' tapas restaurant that opened in 2010 and is on the World's 50 Best Bars / informal-restaurants list.Cañete
- Joshua McCartyCalifornia-born co-chef of Franca on Roger de Llúria, one of three young co-owners behind 'invented traditional cuisine' in Barcelona's Eixample.Franca
- Juanan Vizcaíno30-year-old Catalan-Andalusian chef of Zaytun in Sants and The Alchemix in the Eixample, Andalusian-Catalan cuisine with international touches.ZaytunThe Alchemix
- Juanen BenaventValencia-born chef-owner of Saó in Vallcarca, Catalan seasonal cooking through French technique, with a Michelin Bib Gourmand.Saó1
- Julià CastellóGirona-born co-chef of Insolent in Gràcia, heir to the Can Castelló (Figueres) xuixo tradition, ex-Tast and Pep Guardiola's Manchester.Insolent
- Kiko MartorellOwner-chef of Ca'n Boqueta in Soller, Mallorca, recognised with a Michelin Bib Gourmand for seasonal Mallorcan tasting menus.
- Lorenzo CavazzoniGenoa-born executive chef of Grand Hotel Central, leads the day-to-day kitchen at Can Bo, the hotel's Italian-inflected restaurant.Can Bo
- Luca PinnaItalian co-chef of Imprevisto in Barcelona, surprise-menu restaurant born from four colleagues at Michelin-starred Caelis.Imprevisto
- Luciana RussoArgentine chef of Pizzicato inside the Palau de la Música Catalana, Mirazur, Berasategui, Culler de Pau, and Gresca alumna.Pizzicato
- Luis Felipe Salinas AldunateHead chef of Tunateca Balfegó, the world's first gastronomic space dedicated entirely to bluefin tuna, at Muntaner / Diagonal.Tunateca Balfegó
- Luis Miguel García VílchezLima-born head chef of Ají inside Casino Barcelona, a reference Nikkei restaurant in the Michelin Guide for eight consecutive years.Ají
- Maca de CastroMichelin-starred Mallorcan chef known for her locavore Restaurante Maca de Castro in Puerto de Alcudia and Andana in Palma.
- Marc MartínCo-founder and partner at La Mundana in Sants, the bistronomic gastrobar he opened with Alain Guiard in 2015.La Mundana
- Marc PérezChef of La Sosenga in the Gothic Quarter, Catalan medieval-inspired cuisine trained through Ruscalleda, Gaig, and Joel Robuchon.La Sosenga
- Marcel PonsCorbera-de-Llobregat-born chef-owner of Incorrecte, a Jordi Cruz-trained chef who opened his own restaurant in Barcelona's zona alta in 2023, before turning thirty.Incorrecte
- Marco LecisSardinian-born chef of Bacaro, the Venetian bàcaro tucked steps from La Boqueria with a Michelin Bib Gourmand.Bacaro1
- Marga CollThe Selva-born chef behind Miceli and Arrels, cooking Mallorca's daily market into her menusMiceliArrels by Marga Coll
- Marta RossellóChef and owner of Sal de Cocó, a harbourside Mediterranean seafood restaurant in Colònia de Sant Jordi, Mallorca.
- Massimo PascucciMilanese chef-owner of Massimo Restaurant on Vía Augusta, authentic Italian cuisine opened in 2008 with Brignola and Marcolongo.Massimo
- Mattia CutrufelliItalian chef leading the kitchen at Sa Font Fresca, a Mediterranean-Italian restaurant in Deia, Mallorca.
- Máxime DeymierChef at Port Petit in Cala d'Or, continuing his family's Mediterranean-French kitchen on the Mallorca marina.
- Máximo CabreraArgentine biologist-turned-chef behind Fronda Pasaje in El Born, a small temple of botanical (plant-based) cuisine opened in 2024.Fronda Pasaje
- Miquel GarcíaGirona-born co-chef of Insolent in Gràcia, ex-El Celler de Can Roca (2+ years) and Disfrutar.Insolent
- Miquel GelabertChef-owner of Can March in Manacor, cooking traditional Mallorcan recipes with modern and international touches.
- Miquel LaudatGerman-born, Mallorca-raised chef behind Restaurant Laudat in Santanyi, cooking modern Mediterranean dishes built on seasonal, local produce.
- Miquel PardoCastellón-born chef-owner of Cruix in la Nova Esquerra de l'Eixample, a Michelin Bib Gourmand built around contemporary cooking and Valencian rice.Cruix1
- Miquel VilaHead chef of Tess de Mar, the Mediterranean fine-dining restaurant at Sa Creu Nova Petit Palais Art & Spa in Campos, Mallorca.
- Nancy MiguelMexican chef of Albé in Barcelona's Eixample, kitchen lead in an all-women team with sommelier Xènia Blanco.Albé
- NatsuJapanese chef of Tasca Japonesa Wakasa, the 20-seat family izakaya she runs with her husband Taka, widely cited as some of Barcelona's best sushi.Tasca Japonesa Wakasa
- Nicola MarinoBari-born chef of Piazze d'Italia on Carrer de Casanova, authentic Italian cuisine in Barcelona since 1992.Piazze d'Italia
- Nicolás ZasUruguayan engineer-turned-chef behind Gurí in Sants-Montjuïc, Río de la Plata roots and Mediterranean heritage shaped by three continents of kitchens.Gurí
- Nil DulcetPartner and director of Compartir Barcelona, the Eixample sibling of the Disfrutar trio's Compartir Cadaqués and Disfrutar.Compartir Barcelona
- Òliver PeñaRubí-born consulting chef of Can Bo at the Grand Hotel Central, a long-running Albert Adrià lieutenant at 41º Experience and Enigma.Can Bo
- Omar MalpartidaPeruvian chef of Maymanta on the 19th floor of Grand Hyatt Barcelona, Peruvian-Mediterranean cuisine recognised by the Michelin Guide.Maymanta
- Ona LiarteHead chef of Pepa Bar a Vins on Carrer d'Aribau, modern Catalan tapas paired with organic, biodynamic, and natural wines.Pepa Bar a Vins
- Oriol CasalsChef and co-founder of Teòric Taverna Gastronòmica in la Dreta de l'Eixample, Basque Culinary Center alumnus opened in 2016 before turning thirty.Teòric Taverna Gastronòmica
- Oriol RiosHead chef of Monocrom in Sarrià-Sant Gervasi, the natural-wine bistro opened in 2016 by siblings Janina and Xavier Rutia.Monocrom
- Pachi RodríguezBolivian-born, Venezuelan-raised chef of âme, a small Mediterranean-French restaurant in the Eixample opened in December 2023.âme
- Patxi CastellanoBasque chef leading Sukalde, Grupo La Vasca's contemporary Basque restaurant in Palma de Mallorca.
- Pau NavarroPalma-born chef behind Clandesti Taller Gastronomic and the wild-fish counter Mercat Negre
- Pau Pérez ValienteCatalan chef-owner of Aflamas in Les Corts, modern Mediterranean fire cooking trained through Hofmann, Moments, Coure, and Xerta.Aflamas
- Pedro SalillasExecutive chef across Hotel Claris's Os-Kuro Sushi Bar & Robata and La Terraza del Claris, Derby Hotels group culinary lead in Barcelona.Os-Kuro Sushi Bar & Robata
- Pepi VilladaChef of La Estrella 1924 in El Born, the centenary Catalan restaurant she runs with her husband Jordi, famous for radical homemade ice creams.La Estrella 1924
- Pere CarrióCatalan chef-founder of Gat Blau, a radically vegetable-forward Eixample restaurant built on km-0, organic, and seasonal product since 2010.Gat Blau
- Rafa PerellóExecutive chef of Grupo Amida, leading the grill-and-oven kitchen at BàrBar in Palma after over a decade heading Son Brull's restaurant in Pollença.
- Raffaele D'AvicoItalian co-chef of Imprevisto in Barcelona, surprise-menu restaurant born from four colleagues at Michelin-starred Caelis.Imprevisto
- Raúl EstebanHead chef of La Venta at the foot of Tibidabo, a century-old modernist restaurant where the Tramvia Blau ends.La Venta
- Ricardo NavarroChef and co-owner of Idilio Cocina y Vino in Palma, known for ember-cooked meats and Mediterranean shared plates.
- Roberto LimasHead chef of hot dishes at 99 Sushi Bar in Sant Gervasi-Galvany, the Bambú Group's Barcelona outpost of Japanese cuisine with avant-garde touches.99 Sushi Bar
- Roger ViñasChef and co-owner of Avenir, the Sant Gervasi–Galvany Michelin Bib Gourmand built on long Catalan tasting menus.Avenir1
- Ryan MurphyHead chef of Mr. Porter at Sir Victor Hotel, the Entourage Group's high-end steakhouse on Carrer del Rosselló.Mr. Porter
- Ryuta SatoJapanese chef of Sensato in el Putxet i el Farró, founding namesake co-chef of Sato i Tanaka who now runs his own omakase counter in Gràcia.SensatoSato i Tanaka
- Sergi SuañaCo-chef of Casa Amàlia at the Mercat de la Concepció, took over the 1950s restaurant in 2020 with manager Jordi Castán.Casa Amàlia
- Simon PetutschnigAustrian-born chef at Fera in Palma de Mallorca, known for Mediterranean-Asian tasting menus built on local Mallorcan produce.
- Stefan BrunnerAustrian-born chef leading the kitchen at Schwaiger Xino's in Palma de Mallorca.
- Tamara LumbrerasHead Chef of OCRE Restaurant & Bar in Santanyi, Mallorca, cooking honest, traditional Mallorcan cuisine built on seasonal, local produce.
- Teppei NiiOsaka-born chef of Soluna in l'Antiga Esquerra de l'Eixample, eight years as Hideki Matsuhisa's right hand at Koy Shunka, now a six-seat omakase counter.Soluna
- Tomás de la PazChilean chef leading the kitchen at Yakumanka by Gastón Acurio in Barcelona, Acurio's disciple at the city's most-cited Peruvian restaurant.Yakumanka
- Tomeu ArbonaPastry chef and self-described 'gastronomic archaeologist' behind Palma's Fornet de la Soca, reviving traditional Mallorcan recipes.
- Tomeu CaldenteyThe first Mallorcan chef to win a Michelin star, now cooking a simpler menu at Tomeu Caldentey Cuiner in Sa Coma.
- Tomeu MartíMallorcan chef behind Arume in Palma, fusing Japanese technique with Mediterranean ingredients
- Toni AisaLong-serving chef at Bonanova, has cooked in the Sarrià-Sant Gervasi family restaurant's kitchen for more than 30 years.Bonanova
- Toni FerriolChef at Salicornia in Colonia de Sant Jordi, reinterpreting Mallorcan cooking with subtle Asian touches
- Toni SolansCatalan co-chef of Mantis in la Nova Esquerra de l'Eixample, Hofmann-trained, with stages at DiverXO, Fäviken, and Koy Shunka.Mantis
- Toshi SuzukiJapanese chef of Somodó Bá in Eixample Esquerra, a seven-seat bar restaurant that fuses Japanese technique with Mediterranean product.Somodó Bá
- Vanessa SilvaVenezuelan-born executive chef of O96 in Alcudia, blending Mediterranean produce with Latin American BajaMed influences.
- Víctor PardoChef of La Bonaigua in Sant Just Desvern, a Baix Llobregat family restaurant trained through El Celler de Can Roca and Quique Dacosta.La Bonaigua
- Víctor RódenasBarcelona-born chef of Maleducat in Sant Antoni, Cordon Bleu Madrid 'Haute Cuisine Promise' winner trained at DiverXO and Caelis.Maleducat
- Victoriano López-PintoCo-head chef of Sa Torre, his family's historic cellar restaurant in Santa Eugenia, Mallorca.
- Vidal GravalosaSolo chef-owner of La Forquilla in l'Antiga Esquerra de l'Eixample, a one-man fine-dining restaurant capped at 14 covers per service.La Forquilla
- Xema ÁlvarezXema Álvarez is a Palma-born chef who trained under Andreu Genestra, Eneko Atxa and Wassim Hallal before running his own restaurant, Catalina la Fina, and now heads the kitchens at Xalest and NOI in Palma, Mallorca.Restaurant XalestNOI
- Yordi MartínezChef of L'Antiquari Gastronòmic in Gràcia, a 14-seat restaurant run with his partner Lara Cerlini, named #1 in Barcelona/Spain on The Fork (2024).L'Antiquari Gastronòmic
Frequently asked
Which chefs in Barcelona have three Michelin stars?
Three current restaurants in the Barcelona metropolitan area hold three Michelin stars: Disfrutar (Oriol Castro, Eduard Xatruch, Mateu Casañas), ABaC (Jordi Cruz), and Cocina Hermanos Torres (Sergio and Javier Torres). Lasarte by Martín Berasategui (gastronomic director) and Paolo Casagrande (head chef) also holds three Michelin stars in Barcelona city.
How are chefs ranked on Guidavera?
Chef profiles are ordered by active Michelin stars across all of a chef's venues, then by Repsol Soles, then alphabetically. Profile inclusion is based on guide distinction: any chef whose restaurant on Guidavera currently holds a Michelin Star, Bib Gourmand, Michelin Selected listing, Repsol Sol, or Repsol Recomendado has a profile here.
How many chefs are profiled on Guidavera?
Guidavera publishes biographical profiles of every chef whose restaurant on Guidavera holds a guide distinction. Each profile includes verified accolades, career history, and links to the chef's restaurants on the platform and elsewhere.
How are chef facts verified?
Every chef profile is cross-verified against at least two independent sources: typically the chef's own official site, the Michelin Guide, Repsol Guía, and recent professional press. We prefer post-2026-Michelin-gala press for current star counts since older sources (including Wikipedia) can carry outdated numbers.
Do all of these chefs cook in their restaurants daily?
Not always. Each profile lists the chef's role at each restaurant explicitly (e.g., 'Chef-owner', 'Gastronomic director', 'Consulting chef', 'Head chef'). For multi-restaurant chefs, the day-to-day kitchen is often led by a head chef under the named chef's direction; both roles are surfaced where relevant.