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
- 441
- Starred chefs
79- Active stars
- 139
- Bib Gourmand chefs
25
- Martín BerasateguiSpain's most-decorated active chef, with nine Michelin stars across four restaurants.LasarteBeraTerraza VerbenaFonda España9
11 - Paulo AiraudoArgentine chef whose eight active Michelin stars span Spain, Italy and Hong Kong.Aleia831
- Quique DacostaChef-owner of the three-Michelin-star Quique Dacosta Restaurante in Dénia, and creative and gastronomic director of Deessa (two Michelin stars) at Madrid's Mandarin Oriental Ritz.DeessaPalm Court75
- 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
- Dabiz MuñozChef and founder of DiverXO, Madrid's only three-Michelin-star restaurant, and the wider UniverXO group of StreetXO, RavioXO, and GoXO.DiverXORavioXOStreetXO45
- Eneko AtxaBasque chef with three Michelin stars at Azurmendi, now running two restaurants in Madrid.Eneko Basque Madrid4
- 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
- Ramón FreixaChef-owner of Ramón Freixa Atelier, his two-Michelin-star, 10-seat tasting-menu restaurant in Madrid's Salamanca district.Ramón Freixa AtelierRamón Freixa Tradición24
- 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
- Diego GuerreroChef and owner of DSTAgE, his two-Michelin-star, Michelin Green Star restaurant in Madrid's Salesas neighbourhood.DSTAgE23
- Mario SandovalChef of Coque, the two-Michelin-star, three-Repsol-Sun family restaurant he runs with his brothers Juan Diego and Rafael in Madrid.CoqueCoquetto BarEl Jardín de Orfila23
- Paco RonceroChef of the two-Michelin-star Paco Roncero Restaurante at Madrid's Real Casino and creator of Sublimotion in Ibiza.Paco Roncero Restaurante23
- Albert AdriàBrother of Ferran Adrià, World's Best Pastry Chef 2015, and chef-owner of two-Michelin-star Enigma.Enigma22
- Javier SanzCo-chef, with Juan Sahuquillo, of CEBO at Hotel Urban Madrid and the Michelin-starred Oba- and Cañitas Maite in their hometown Casas-Ibáñez.CEBO22
- Jordi ArtalCanadian-Catalan self-taught chef-owner of two-Michelin-star Cinc Sentits.Cinc Sentits22
- Juan SahuquilloCo-chef, with Javier Sanz, of CEBO at Hotel Urban Madrid and the Michelin-starred Oba- in their hometown Casas-Ibáñez.CEBO22
- Massimiliano Delle VedoveHead chef of Smoked Room, the Madrid restaurant in Dani García's group that earned two Michelin stars at once in the 2022 guide.Smoked Room22
- 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
- David GarcíaHead chef of Corral de la Morería's Michelin-starred gastronomic restaurant, trained under Martín Berasategui, El Bulli, and Mugaritz.Corral de la MoreríaCorral de la Morería Gastronómico13
- Javier EstévezChef and owner of La Tasquería, known for fine-dining casquería (offal) and for appearing on Top Chef Spain.La TasqueríaEl Lince13
- Maca de CastroMichelin-starred Mallorcan chef known for her locavore Restaurante Maca de Castro in Puerto de Alcudia and Andana in Palma.Maca de Castro13
- 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
- Diego MurciegoHead chef of Desde 1911, the Michelin-starred seafood restaurant of Madrid's Pescaderías Coruñesas group.Desde 191112
- 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
- Hugo MuñozChef-owner of Ugo Chan, the Michelin-starred Madrid restaurant that fuses Japanese technique with castizo tradition.Ugo Chan12
- Jorge MuñozChef and co-founder of Osa, the Michelin-starred Madrid restaurant he opened with Sara Peral in 2023 and has led since early 2026.Osa12
- Montse AbellàPastry chef and co-owner, with Óscar Velasco, of VelascoAbellà, the one-Michelin-star restaurant they run together in Madrid.VelascoAbellà12
- Oriol IvernCatalan chef-owner of Hisop in Sarrià, one Michelin star, two Repsol Soles, and one of Barcelona's most consistent kitchens.Hisop12
- Óscar VelascoCo-chef of VelascoAbellà in Madrid, named Best Chef of Madrid at the 2025 ACYRE awards after two decades leading Santceloni's kitchen.VelascoAbellà12
- 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
- Safe CruzChef-owner of Gofio, the Michelin-starred Madrid restaurant built around Canarian cuisine from his native Tenerife.Gofio12
- 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
- Coco MontesChef-owner of Pabú, Madrid's one-Michelin-star restaurant built on a daily-changing microtemporada tasting menu.Pabú11
- Diego GrimbergExecutive chef of one-Michelin-star Restaurant Hofmann in Barcelona.Restaurant Hofmann11
- Edwin RodríguezBogotá-born chef whose Quimbaya became Europe's first Michelin-starred Colombian author-cuisine restaurant.Quimbaya11
- 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
- Juan D'OnofrioArgentine-born chef and founder of Chispa Bistró, the Michelin-starred restaurant in Madrid's Justicia neighborhood.Chispa Bistró11
- 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
- Rubén MosqueroChef-owner of EMi, Madrid's one-Michelin-star tasting counter blending New Nordic cooking with Japanese and Korean technique.EMi11
- Sergio ManzanoHead chef at A'Barra, the Madrid restaurant that has held a Michelin star every year since 2016.A'Barra11
- Sergio ToféChef and co-owner of Eter, the Michelin-starred restaurant he runs with his brother Mario Tofé.Eter11
- Silvia HofmannDirector of the Hofmann Group (restaurant, school, and pastry shop) built on her mother Mey Hofmann's legacy.Restaurant Hofmann11
- Steven WuHead chef of Sen Omakase, Madrid's one-Michelin-star omakase counter, and Spain's 2022 best sushi chef.Sen Omakase11
- Víctor InfantesChef who led CLOS Madrid to its first Michelin star in 2019, and now runs his own restaurant, Ancestral, in Pozuelo de Alarcón, near Madrid.CLOS11
- 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
- Dani VilloriaExecutive chef of CLOS in Madrid since the restaurant's late-2025 relaunch, after fifteen years working alongside Dabiz Muñoz, including at DiverXO.CLOS1
- 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
- Julián MármolSelf-taught chef of Yugo The Bunker, the 1-star Michelin Japanese restaurant in Madrid's Barrio de las Letras.Yugo The Bunker1
- 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
- Tino SingharajItamae at Toki, Madrid's one-Michelin-star omakase counter, and 2024 Champion de France de Sushi.Toki1
- Rafa ZafraSevillan chef-owner of Estimar and head of Amar at Hotel El Palace, former elBulli cook turned product-led seafood specialist.Amar BarcelonaEstimar3
- 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
- César MartínChef and co-founder of Lakasa, Madrid's 2 Repsol Soles casa de comidas known for market cooking and game.Lakasa2
- Joaquín NarvaizCo-founder of Lana, Madrid's 2 Repsol Soles Argentine asador, where he curates the all-Argentine wine cellar.Lana2
- Marian RegueraChef-owner of Taberna Verdejo in Madrid's Salamanca district, holder of two Repsol Soles.Taberna Verdejo2
- Martín NarvaizCo-founder of Lana, Madrid's 2 Repsol Soles Argentine parrilla, where he handles meat selection, aging and the grill.Lana2
- 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
- Rodrigo GarcíaCo-chef of Bascoat, the Basque restaurant he runs with partner Nagore Irazuegi near the Santiago Bernabéu, awarded 2 Repsol Soles.Bascoat2
- Sacha HormaecheaChef-owner of Sacha, the Madrid bistro his parents opened in 1972, which holds 2 Repsol Soles today.Sacha2
- 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
- Aitor SuaChef and co-founder of Trèsde, a vegetable-forward bistro in Madrid's La Latina holding 1 Repsol Sol and a Michelin Bib Gourmand.Trèsde11
- 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
- Antonio HernandoHead chef of Alabaster in Madrid since its 2014 opening, and the kitchen behind one of the city's long-running power-lunch tables.Alabaster1
- 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
- Carlos del PortilloChef and owner of Bistronómika, the charcoal-grill seafood restaurant on Madrid's Calle Ibiza holding one Repsol Sol.Bistronómika1
- Carlos TorresChef and co-owner of La Buena Vida, a seasonal market-cuisine restaurant in Madrid's Chueca district holding one Repsol Sol.La Buena Vida1
- Carmen AltiCo-chef and co-founder of La Llorería, the Chueca bar-restaurant in Madrid that holds a Sol Repsol.La Llorería1
- Carmen CarroHead chef and co-owner of Taberna Pedraza in Madrid's Salamanca district, which she runs with co-chef Santiago Pedraza.Taberna Pedraza1
- 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
- Chiho MurataCo-chef of Pilar Akaneya, Madrid's first sumibiyaki (charcoal-grill) restaurant, alongside co-founder Ignasi Elías.Pilar AkaneyaCarlota Akaneya1
- 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 Restaurante Alma at Hotel Alma Barcelona, a Repsol Sol restaurant set inside a century-old Eixample garden.Restaurante Alma1
- Gianni PintoChef of Noi, a Puglia-rooted contemporary Italian restaurant in Madrid recommended in the Michelin Guide and holding a Repsol Sol.Noi1
- Gonzalo GarcíaCo-founder and chef of Nakeima, the no-reservations Asian-Iberian counter restaurant in Madrid's Argüelles neighbourhood, carrying 1 Repsol Sol.Nakeima1
- Ignasi ElíasFounder and co-chef of Pilar Akaneya, Madrid's first sumibiyaki (charcoal-grill) restaurant, alongside co-chef Chiho Murata.Pilar AkaneyaCarlota Akaneya1
- 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
- Iván MoralesCo-chef and co-founder of Arzábal, the Madrid tavern group he built with Álvaro Castellanos, which holds 1 Sol in the Guía Repsol.Arzábal1
- Javier GoyaChef-owner of El Triciclo in Madrid's Barrio de las Letras, the market-driven bistro he co-founded in 2013 and now runs solo.El TricicloVilla VerbenaSua1
- Javier MayorCo-founder of El Triciclo, the Barrio de las Letras bistro he opened in 2013 with Javier Goya and David Alfonso, holder of 1 Repsol Sol.El Triciclo1
- Javier Muñoz-Calero CalderónChef, owner, and "alma" of Ovillo in Madrid, a 1-Repsol-Sol restaurant of international classic cuisine housed in a converted leather factory.Ovillo1
- 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
- José CallejaChef of Surtopía, an Andalusian restaurant in Madrid's Salamanca neighbourhood holding 1 Repsol Sol.Surtopía1
- José CertuchaCo-chef at La Llorería in Madrid's Chueca neighbourhood, alongside Jesús Encinas and Carmen Alti, holding 1 Repsol Sol.La Llorería1
- José FuentesChef and co-founder of Kulto, the Mediterranean-fusion restaurant on Calle Ibiza in Madrid he runs with partner and co-chef Laura López.Kulto1
- 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
- José Manuel de DiosExecutive chef of La Bien Aparecida, the Cantabrian-cuisine restaurant in Madrid's Recoletos, listed in the Michelin Guide and holding one Sol in the Guía Repsol.La Bien Aparecida1
- Juan Miguel SolaChef and co-founder of La Manduca de Azagra, a Repsol-rated Navarrese restaurant in Madrid built on vegetables from his family's orchard.La Manduca de Azagra1
- Julio ZhangChef and owner of Soy Kitchen in Madrid's Almagro, a Chinese restaurant holding 1 Repsol Sol and a listing in the Michelin Guide.Soy KitchenLamianSoy Sohho1
- 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
- Laura LópezCo-founder and chef of Kulto in Madrid, the tapas-and-tasting-menu restaurant she opened with José Fuentes in November 2015.Kulto1
- Lucía GrávalosChef and founder of Desborre, a regenerative, zero-waste restaurant in Madrid holding one Sol from Guía Repsol.Desborre1
- Lucio BlázquezFounder of Casa Lucio, the Cava Baja tavern in Madrid famous for huevos estrellados, which he opened in 1974 and now his children run day to day.Casa Lucio1
- 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
- Miguel Ángel De AndrésCo-chef, alongside his cousin Rafa De Andrés, of Casa Rafa, the Madrid seafood restaurant his family has run near Retiro park since 1958.Casa Rafa1
- Miguel Ángel JiménezFounder of Taberna La Catapa in Madrid, the tavern he opened in 2010 after choosing to step away from fine dining.La Catapa1
- 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
- Oswaldo GonzálezHead chef of Los 33, the wood-fired Argentine-Uruguayan steakhouse in Madrid's Justicia neighbourhood, holding one Repsol Sol.Los 331
- Patxi ZumarragaHead chef and co-founder of Haramboure, the Basque-French bistro in Madrid's Castellana, holding one Repsol Sol and a Michelin Selected listing.HaramboureFismuler1
- Pedro García de la NavarraChef and co-founder of García de la Navarra, a restaurant-wine bar in Madrid's Retiro district built on traditional home cooking and a roughly 700-label wine cellar.García de la Navarra1
- Pilar PedrosaChef of Villoldo in Madrid, the Castilian casa de comidas that carries her family's Palencia cooking tradition into the capital.Villoldo1
- Rafa BergamoVenezuelan chef and co-founder of Kuoco and KRUDO in Madrid, and the pizzeria Hot Now, named Spain's best in 2022.KRUDOKuocoHot Now1
- Rafa De AndrésCo-chef of Casa Rafa, the Madrid seafood restaurant his father and uncle opened in 1958, run today with his cousin Miguel Ángel De Andrés.Casa Rafa1
- Rafa PanatieriBrazil-born, Italian-rooted co-founder of Sartoria Panatieri and Brabo, chef of one of Europe's most-followed artisanal pizzerias.Brabo1
- Ricardo SanzPioneer of Japanese-Mediterranean ("japo-cañí") fusion cuisine in Spain and founder of Grupo Ricardo Sanz.Kyoshi Las Cortes1
- Robert GelonchChef of RíasKru at Plaça d'Espanya, a Repsol Sol restaurant that fuses Galician seafood with Japanese raw-fish technique.RíasKru1
- Roberto MartínezChef Roberto Martínez Foronda runs Tripea, his own Nikkei- and Chifa-influenced restaurant inside Madrid's Mercado de Vallehermoso, after stints as head chef of Nakeima and running the kitchen at Kena.TripeaNakeima1
- Roberto RuizMexican chef known for founding Punto MX, Europe's first Michelin-starred Mexican restaurant, and running Barracuda MX today.Barracuda MXJaiba MX1
- Santiago PedrazaGrill chef and co-founder of Taberna Pedraza in Madrid, the Salamanca-neighborhood tavern he runs with his wife, chef Carmen Carro.Taberna Pedraza1
- Saúl SanzChef and co-founder of Treze in Madrid's Salamanca neighborhood, a Michelin Bib Gourmand restaurant with one Repsol Sol known for market and game cuisine.TrezeTerzio11
- 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
- Yong Wu NagahiraHead chef and founder of Ikigai and Ikigai Velázquez in Madrid, fusing Japanese technique with French and Spanish influences.IkigaiIkigai Velázquez1
- Aaron QuaifeBritish chef behind Bolboreta, an intimate Spanish-British bistro in Madrid's Lavapiés, run with Patricia Grandío since 2024.Bolboreta
- Abraham ArtigasZaragoza-born chef behind Palma's Little Jarana, drawing on a run leading the kitchen at Michelin-starred Terra on the Costa Brava.
- Ada ParelladaGranollers-born chef from a centuries-old restaurant family, feeding Barcelona's Eixample from Semproniana since 1993.Semproniana
- 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
- Agustín MikielievichArgentine, Cordon Bleu-trained chef co-running Insurgente, a Latin American street-food stall in Madrid's Mercado de Chamberí, with chef Genaro Celia.Insurgente
- Akihiro YanoJapanese itamae and co-founder of Yan Ken Pon, a sushi and ramen izakaya on Plaza Cascorro in Madrid.Yan Ken Pon
- 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
- Alberto PachecoHead chef at RURAL, Madrid's meat-focused sister restaurant to Estimar, where he's cooked alongside Rafa Zafra since 2015.RURAL
- Aldo SebastianelliChef and co-founder of Gustoo, a high-cooking market stall in Madrid's Mercado de San Antón in Chueca.Gustoo
- Alejandro OliveiraChef at La Falda (Chamberí) whose Betanzos-style tortilla de patatas was crowned Spain's best in 2025.La Falda (Chamberí)
- Alejandro PérezChef and Gastronomic Director of Hotaru, a Japanese restaurant in Madrid's Recoletos neighbourhood.Hotaru
- Alex de la FuenteChef and co-founder of In-Pulso in Madrid, a Michelin Bib Gourmand restaurant reviving forgotten Madrid recipes.In-Pulso1
- 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
- Álex MarugánChef and owner of Tres por Cuatro, a market-driven restaurant in Madrid's Salamanca/Goya area recognized by the Michelin Guide as a Bib Gourmand.Tres por CuatroCervecería Acorde1
- Àlvar AlbaladejoExecutive chef behind Quadrat in Palma and Ocre at Can Ferrereta in Santanyi, built on seasonal, local produce.
- Álvaro MolinaMember of the Molina family running Casa Labra, the 1860 taberna near Puerta del Sol, alongside Manuel Molina.Casa Labra
- Ángel AlonsoFounding chef of Restaurante Dantxari, a Basque-Navarre restaurant in Madrid open since 1997, now retired after training successor Rayner Medina.Restaurante Dantxari
- Ángel AylagasExecutive chef at DOMO Abascal in Madrid, where he designed the menu with chef Paco Roncero.DOMO Abascal
- Angelo MarinoSicilian chef-owner of Mercato Ballaró, bringing Palermo's market cooking to Madrid's Almagro neighbourhood.Mercato Ballaró
- 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 CosmenAsturian chef-owner who founded La Cruz Blanca de Vallecas in 2005, a reference for traditional Madrid cuisine.La Cruz Blanca de Vallecas
- 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
- Arán RodrigoChef and co-founder of Pipilacha, a Madrid restaurant built entirely around edible flowers, opened in October 2025.Pipilacha
- 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
- Atul KochharFirst Indian chef to win a Michelin star, who opened Benares Madrid in 2015 as a spinoff of his Mayfair restaurant.Benares
- 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
- Carlo ZambonItalian chef-owner of La Pastería 55 in Madrid, combining traditional Italian recipes with creative cooking.La Pastería 55
- Carlos Drouet VeraChef-owner of La Toquilla, a coastal Ecuadorian restaurant in Madrid, and a former telecommunications engineer.La Toquilla
- Carlos Fernández-MirandaChef at Virrey in Madrid, originally from Gijón, cooking northern Spanish recipes drawn from childhood memory.Virrey
- Carlos GarciaChef at La Cocina de Frente in Madrid's Retiro neighbourhood, working under the guidance of Juanjo López.La Cocina de Frente
- Carlos GriffoChef and co-founder of Quinqué, the Chamartín bistro whose ham croquettes were named the best in Spain at Madrid Fusión 2024, holding a Bib Gourmand.Quinqué1
- Carlos LangreoCo-founder chef of Bacira, the Bib Gourmand Mediterranean-Asian restaurant in Chamberí he runs with Vicente de la Red and Gabriel Zapata.Bacira1
- 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.
- Carmen 'Titita' Ramírez DegolladoMatriarch of Mexico's El Bajío group, who took over the restaurant in 1981 and grew it to some 19 locations, including one in Madrid.El Bajío
- Carmen ChicusChef in the kitchen at Aderezo 37 in Madrid, alongside Salvador Jiménez.Aderezo 37
- 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
- César RubioCook at La Posada de la Villa since at least 2021, the wood-fired roast house on Madrid's Cava Baja, in a building dating to 1642.La Posada de la Villa
- 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 PozueloChef and co-founder of Bichopalo, his Madrid tasting-menu restaurant, recommended in the Michelin Guide.Bichopalo
- Daniel RocaCo-founder and chef of Barra Alta, the Sarrià-Sant Gervasi product-led restaurant that expanded to Madrid in 2022.Barra Alta
- Danitza AlpacaChef at Manifesto 13 in Madrid, blending Peruvian cooking with the restaurant's Italian roots, after training at Atrio, D.O.M. and Mugaritz.Manifesto 131
- 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 MarcanoChef behind Taberna Marcano in Madrid, trained under Juan Mari Arzak and formerly head chef at Goizeko Wellington from 2004 to 2011.Taberna Marcano
- 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
- Davide BonatoCo-founder and chef of Gioia, a reinterpreted-Italian restaurant in Madrid's Justicia neighbourhood, cooking Piedmont recipes since 2015.Gioia
- 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
- Diego MuñozPeruvian chef and partner at Oroya, the rooftop restaurant at The Madrid EDITION, previously of El Bulli, Mugaritz and Astrid & Gastón.Oroya
- Diego SánchezChef and owner of Amets, an informal Basque gastroteka in Madrid's Conde Duque, after years cooking for private clients and aboard a private yacht.Amets
- Domenico MaglioneHead chef of Compartir Barcelona in the Eixample, the shared-plates restaurant from the Disfrutar trio (Castro, Xatruch, Casañas).Compartir Barcelona
- Doña Julia BombínChef-owner of Asturianos, a family-run Asturian tavern in Madrid's Vallehermoso, in her kitchen since 1967.Asturianos
- 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
- Elias MoralesJefe de cocina at De la Riva, the Chamartín casa de comidas.De la Riva
- 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
- Emiliano CelliRoman-born corporate chef at Granduke in Madrid, after opening Rafael Nadal's restaurant Totó and cooking at Sa Punta.Granduke
- 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
- Enrique ValentíChef-owner of Caja de Cerillas, his first solo restaurant, after 25 years building his reputation in Barcelona.Caja de Cerillas
- Erik RamírezPeruvian-American chef and co-founder of the Llama Inn group, which brought contemporary Peruvian cooking to Madrid's Chueca in 2022.Llama Inn
- Eugeni de DiegoFormer elBulli head chef behind Lombo in Sant Gervasi, a Repsol Recomendado Italian restaurant run with elBulli pastry chef Ana Alvarado.Lombo
- Fabián CollaguazoChef leading the kitchen at La Botillería in Madrid, on a menu created by Nico Somoza.La Botillería
- 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
- Fran VicenteExecutive Chef for Mahou-San Miguel, behind the menu at Miga Cana in Madrid's Mercado de Vallehermoso.Miga Cana
- 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
- Gabriel ZapataCo-chef and co-founder of Bacira, the Mediterranean-Asian fusion restaurant in Madrid's Chamberí neighborhood that holds a Michelin Bib Gourmand.Bacira1
- Gastón AcurioPeruvian chef who built Astrid y Gastón into a global Peruvian-cuisine empire, 12 brands, 45+ restaurants, 9 countries, including Yakumanka Barcelona.Yakumanka
- Gastón DahirArgentine chef and co-founder of BAS, near Retiro, trained at El Baqueano, Santerra and Le Bistroman Atelier.BAS
- Genaro CeliaColombian, Cordon Bleu-trained chef co-running Insurgente, a Latin American street-food stall in Madrid's Mercado de Chamberí, with chef Agustín Mikielievich.Insurgente
- 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
- Gorka AlonsoExecutive chef at Volvoreta, a Galician restaurant on the 30th floor of the Eurostars Madrid Tower, and a Eurostars chef since 2017.Volvoreta
- Gunnar BlischkeHamburg-born chef leading Mallorca's Maria 5 restaurants, pairing Japanese technique with Mediterranean and international flavours.Maria 5 BeachMaria 5 Urban Restaurant
- Hiroo MikiJapanese chef-owner of Miki, serving traditional Japanese cuisine in Madrid's Avenida de América.Miki
- 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
- Inaki IturriozChef at Larrauri, a Basque restaurant in Madrid's Hispanoamérica neighborhood, personally attending to diners.Larrauri
- 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
- Iván SáezChef of Desencaja, now based at the Real Club de Campo Villa de Madrid, known in Madrid for classic, seasonal cooking.Terraza Club de Campo
- Jacobo BenítezHead chef of Roostiq Bar, a Chueca wine bar and grill that opened in December 2024, built around ingredients from two family estates in Ávila.Roostiq
- Jaime Anasagasti GiménezChef behind The Market Madrid's taberna in Prosperidad, after years in traditional Madrid taverns, Washington DC and Seattle.The Market Madrid
- Jaume MarambioCanet-de-Mar-born chef of Alapar, a Mediterranean izakaya in the former Pakta space, opened with co-founder Vicky Maccarone.Alapar
- Javier BonetChef-entrepreneur behind Sala de Despiece and Sala Cero, trained under Gualtiero Marchesi in Milan over a career that began in a family bar in Mallorca.Sala de DespieceSala de Despiece SDD1Sala CeroPatrón Lunares
- Javier BrichettoArgentine chef behind Piantao, a Buenos Aires-style parrilla with two locations in Madrid.Piantao LegazpiPiantao Chamberí
- Javier CoboExecutive chef of Granduke, an Italian-and-Spanish restaurant in Madrid's Recoletos neighbourhood, after years at Santceloni and A'Barra.Granduke
- Javier GorríaSecond-generation Navarrese chef of Gorría in the Eixample, the Basque-Navarrese restaurant his father Fermín opened in 1977.Gorría
- Javier NavarroHead chef at Inclán Brutal Bar, a creative tapas bar in Madrid's Barrio de las Letras, since it opened in 2017.Inclán Brutal Bar
- 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.
- Javier UtreroChef de Cuisine at Casa Suecia, known for slow-grilled dishes cooked using a family recipe.Casa Suecia
- Jesualdo BermejoHead chef at Tablafina in Madrid, who built its menu of Madrid classics and designation-of-origin products with adviser Abel Valverde.Tablafina
- Jesús BarreiroChef at El Rincón de Esteban, a traditional Spanish restaurant in Madrid's Cortes neighbourhood, since September 2017.El Rincón de Esteban
- Jesús OlivaChef at La Esquina del Real, a French bistro in Madrid's Palacio neighbourhood.La Esquina del Real
- Jhon PascuaChef at Taberna Gaztelupe, a Basque restaurant near Nuevos Ministerios in Madrid, open since 1993.Taberna Gaztelupe
- 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
- Jhosef AriasPeruvian chef behind Callao 24 and a Madrid restaurant group that began with Piscomar in 2013, built on family recipes and technique.Callao 24
- 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
- João KatherOne of three young chefs who opened Tetsu, a teppanyaki restaurant in Madrid's Recoletos, after training together at the MOM Culinary Institute.Tetsu
- 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
- Joaquín SerranoCo-chef and co-founder, with Jorge Velasco, of Varra in Madrid, a Bib Gourmand-listed restaurant built around seasonal Spanish cooking.VarraVarro1
- 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
- Jorge CalChef and co-founder of Gustoo, a high-cooking market stall in Madrid's Mercado de San Antón in Chueca.Gustoo
- Jorge Maximiliano DanilewiczChef at Ceferino, an Argentine parrilla in Madrid's Recoletos neighbourhood, cooking asado en cruz.Ceferino
- Jorge Trifón EstebanSelf-taught chef behind El Fogón de Trifón, a small, family-run Spanish restaurant on Madrid's Calle de Ayala since 2002.El Fogón de Trifón
- Jorge VelascoCo-chef, with Joaquín Serrano, of Varra and Varro in Madrid, and former head of Ramón Freixa's two-Michelin-star kitchen for a decade.VarraVarro1
- 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 EspasandínFounder of Los Montes de Galicia in Madrid, open since 1997 and now run day to day by his son Daniel.Los Montes de Galicia
- 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
- José Manuel Marina PuigChef, known as "Pepote," and owner of La Taberna de Paula in Madrid's Arapiles neighbourhood.La Taberna de Paula
- 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
- Jose OlmosChef developing NuBel's gastronomic offer at Madrid's Museo Reina Sofía, with a career across Spanish kitchens and sports-hospitality projects.NuBel
- 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
- Juan AlcaideChef who co-founded Umiko, a Japanese-Spanish restaurant in Madrid, running its kitchen until it closed in December 2025.Umiko
- Juan Antonio MedinaChef who trained at Zalacaín and led Madrid's A'Barra to a Michelin star, now global executive chef of TATEL and TOTÓ.A'Barra
- Juan Patricio CampbellArgentine chef, founder of Natif and co-founder of BAS, near Retiro, trained in Italy and Australia.BAS
- 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.
- Kobos CortésFounding chef of Ebisu by Kobos, an omakase sushi restaurant in Madrid's La Latina, trained in Tokyo under Chef Norihito Endo.Ebisu by Kobos
- 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
- Lucas BustosArgentine chef from Mendoza behind Gurisa, a fire-focused restaurant on Madrid's Calle Zurbano, after the original Gurisa in Jose Ignacio, Uruguay.Gurisa
- Luciana RussoArgentine chef of Pizzicato inside the Palau de la Música Catalana, Mirazur, Berasategui, Culler de Pau, and Gresca alumna.Pizzicato
- Luis CornejoPeruvian executive chef of Llama Inn in Madrid, raised in Gastón Acurio's kitchens in Lima and Barcelona, cooking what he calls Peruvian migration food.Llama InnYakumanka
- Luis De Los RíosPeruvian chef, trained at Gastón Acurio's Tanta, now running his own kitchen at Mikuna in Madrid.Mikuna
- 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
- Madame BinhChef whose recipes, developed as former head chef of the Sofitel Legend Metropole Hanoi, form the basis of Nem Nem's menu in Madrid.Nem Nem
- Malechor MartínezMexican chef and co-founder of La Leyenda del Agave, serving traditional Mexican cooking in Madrid's Recoletos area since 2001.La Leyenda del Agave
- Manolo AznarChef at Marinero Bar & Bodegón, a market-cuisine restaurant now in Madrid's Castilla area of Chamartín.Marinero
- Manuel BerganzaChef at Azotea del Círculo, home to Tartan Roof, after two Michelin-starred Madrid kitchens and his own Michelin-starred restaurant in New York.Azotea del Círculo
- Manuel FaroChef at Casa Manolo, a family-run Madrid restaurant open since 1990, known for its croquetas and rice dishes.Casa Manolo
- Manuel MolinaMember of the Molina family running Casa Labra, the 1860 taberna near Puerta del Sol, alongside Álvaro Molina.Casa Labra
- 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
- Mario CéspedesPeruvian chef from Lima behind Ronda 14, Cilindro and Apura in Madrid, fusing Asturian, Peruvian and nikkei cooking with partner Conchi Álvarez.Ronda 14CilindroApura
- Mario VallesColombian chef behind the former Hortensio and now El Patio de Claudio in Madrid, a former Olympic judo hopeful turned classical-cuisine chef.El Patio de Claudio
- Marta RossellóChef and owner of Sal de Cocó, a harbourside Mediterranean seafood restaurant in Colònia de Sant Jordi, Mallorca.
- Masaki TakimuraYokohama-born chef leading Miyama, a Japanese restaurant in Madrid's Palacio neighbourhood.Miyama
- 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.
- Maximiliano RossiArgentine chef and pioneer of vegan cooking in Argentina, consultant chef behind the launch of Zíngara in Madrid's Salesas.Zíngara
- Máximo CabreraArgentine biologist-turned-chef behind Fronda Pasaje in El Born, a small temple of botanical (plant-based) cuisine opened in 2024.Fronda Pasaje
- Mey HofmannFounder of Barcelona's Hofmann school and restaurant — the city's great fine-dining nursery — whose Michelin star her family has kept since 2004.Hofmann
- Miguel Ángel RománChef-proprietor of La Montería, the Madrid game-cooking institution his parents opened in 1963, which he has led since 1987 and which holds a Michelin Bib Gourmand.La Montería1
- Miguel Ángel ValdiviezoPeruvian chef trained at Le Cordon Bleu Lima who opened Tampu in Madrid in 2011 and also runs La Cevicuchería.Tampu
- Miguel de AguilarOne of three young chefs who opened Tetsu, a teppanyaki restaurant in Madrid's Recoletos, after training together at the MOM Culinary Institute.Tetsu
- Miguel SantamaríaChef at La Canibal, a natural wine bar in Madrid's Lavapiés whose cockle tapa won the Comunidad de Madrid's tapas championship in 2023.La Canibal
- Miguel VelascoJefe de cocina at De la Riva, the Chamartín casa de comidas.De la Riva
- Mikel GoikoleaExecutive chef and co-owner of Goicolea, a Basque-French restaurant near Plaza de Colón, trained at three-Michelin-star Azurmendi.Goicolea
- 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.
- Nadeem SirajFounding chef of Tandoori Station and Namak in Madrid, reinterpreting Indian and Pakistani cooking with what he calls the mathematics of spices.Tandoori Station
- 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
- Nazario CanoExecutive chef at Árdia in Madrid, after Michelin-starred runs at El Rodat in Jávea and Odiseo in Murcia.Árdia
- Nello di SevoCilento-born pizzaiolo and executive chef of La Macanuda, a Neapolitan pizzeria in Madrid that began as a project in Argentina.La Macanuda
- Nico BejaranoColombian chef with Michelin-starred experience behind Dispatch, an American-food spot in Madrid's Chamberí neighbourhood, run with partner Nani Iribarren.Dispatch
- Nicola MarinoBari-born chef of Piazze d'Italia on Carrer de Casanova, authentic Italian cuisine in Barcelona since 1992.Piazze d'Italia
- Nicolás NájeraChef and founder of Wing Wing, a grilled chicken wing concept in Madrid from a former GoXo/RavioXo cook trained in Dabiz Muñoz's XO group.Wing Wing
- 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
- Nieves YeChef-owner of Don Lay, a Cantonese restaurant in Madrid known for its 24-hour lacquered duck and daily handmade dim sum.Don Lay
- Nil DulcetPartner and director of Compartir Barcelona, the Eixample sibling of the Disfrutar trio's Compartir Cadaqués and Disfrutar.Compartir Barcelona
- Noé DavidCo-chef at Pipilacha, a Madrid restaurant built entirely around edible flowers, which he co-founded in October 2025.Pipilacha
- 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
- Óscar FigueroaChef and founder of Mexkhal, a Puebla-focused Mexican restaurant in Madrid known for mole poblano and mezcal.Mexkhal
- Pablo ÁlvaroChef who co-founded Umiko, a Japanese-Spanish restaurant in Madrid, running its kitchen until it closed in December 2025.Umiko
- Pablo BallvéFounder and chef of Quincé, a seasonal, product-driven restaurant in Madrid's Justicia neighbourhood, trained at the Basque Culinary Center.Quincé
- Pablo Fernández AceraChef and owner of La Malontina in Madrid's Barrio de las Letras.La Malontina
- Pablo López IbarraFormer publicist turned chef, running Brutalista in Madrid's Argüelles since April 2022, known for reviving escabeches his grandfather loved.Brutalista
- Pablo MaldonadoEcuadorian chef-founder of Chulla in Madrid, who trained under Rogelio Barahona and at a two-Michelin-star restaurant in Belgium.Chulla
- Pablo MoralesMadrid-born chef and beer sommelier leading the Gozar restaurants in Puerta del Ángel.Gozar Neotaberna CastizaGozar en La Gloria
- Pablo RoncalHead chef at El Brote, a mushroom-only restaurant in Madrid's Embajadores neighbourhood, cooking alongside the two foragers who founded it.El Brote
- Pachi RodríguezBolivian-born, Venezuelan-raised chef of âme, a small Mediterranean-French restaurant in the Eixample opened in December 2023.âme
- Paloma García LomasChef and owner of Casa Ormaza, a traditional Spanish restaurant with an Asturian touch in Madrid's Hispanoamérica neighbourhood, since 1997.Casa Ormaza
- Patxi CastellanoBasque chef leading Sukalde, Grupo La Vasca's contemporary Basque restaurant in Palma de Mallorca.
- Patxi GarciaCo-founder of Bar Albarino, a seafood-leaning tapas bar in Madrid's Barajas neighborhood, open since 2023.Bar Albariño
- Pau NavarroPalma-born chef behind the wild-fish counter Mercat Negre, formerly of Clandesti Taller Gastronomic
- Pau Pérez ValienteCatalan chef-owner of Aflamas in Les Corts, modern Mediterranean fire cooking trained through Hofmann, Moments, Coure, and Xerta.Aflamas
- Pedro EspinaSpanish itamae (sushi chef) and chef-owner of Soy, an eight-table Japanese room in Madrid's Chamberí district.Soy
- Pedro Gallego GallegoChef and co-founder of Casa Mortero, a traditional Castilian restaurant in Madrid recommended in the Michelin Guide and by the Guía Repsol.Casa Mortero
- Pedro GuiñalesThe latest generation of the Guiñales family to run Casa Pedro, a Castilian restaurant in Madrid's Fuencarral district open since 1702.Casa Pedro
- 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
- Pepe RochExecutive chef and gastronomic partner at Café Comercial, the 1887 Madrid institution reopened by Grupo El Escondite in 2017.Café Comercial
- 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
- PuiThai chef and owner of Pui's Thai Tapas in Madrid.Pui's Thai Tapas
- Qifeng LinChef and owner of Kippu, a Japanese-Chinese restaurant in Madrid's Lista neighbourhood.Kippu
- 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.
- Ricardo VelezMadrid-born chef at Moulin Chocolat, named Best Pastry Chef in Spain 2014.Moulin Chocolat
- Roberto HernándezOne of the Hernández brothers behind Taramara, trained at Madrid's La Bola and Aynaelda and under Rogelio Barahona.TaramaraLatasia
- 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
- Rogelio CastroMexico City-born chef at Roge, fusing French classical technique with Mexican flavours in Madrid's Embajadores neighbourhood.Roge Madrid
- Roger ViñasChef and co-owner of Avenir, the Sant Gervasi–Galvany Michelin Bib Gourmand built on long Catalan tasting menus.Avenir1
- Romain LascaridesFrench chef from Grenoble who trained under three-star chefs Arnaud Donckele and Yannick Alléno before opening his own sauce-driven kitchen in Madrid.Allegorie
- Rubén AmroExecutive chef at Koma and Cedro, twice Madrid and Spain cooking champion and Spain's 2022 Bocuse d'Or candidate.Triana
- 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
- Samy AlíChef behind Doppelgänger in Madrid's Mercado Antón Martín, who closed his Michelin-starred La Candela Restó in 2020 to cook there instead.Doppelgänger
- Santiago EtchegarayArgentine chef and co-founder of Los Porfiados in Madrid's Lavapiés neighbourhood.Los Porfiados
- 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
- Sergio HernandezOne of the Hernandez brothers behind Latasia and Taramara, trained at Madrid's La Bola and Aynaelda and under Rogelio Barahona.LatasiaTaramara
- Sergio MayorChef at Lalopez in Madrid's Mercado Antón Martín, trained under Abraham García at Viridiana before opening the market stall around 2020.Lalopez
- Sergio MonterdeSushiman at Bakko in Madrid, previously at Kappo, Zuara Sushi and Asiakō, known for aging fish and making his own rice vinegar.Bakko
- Sergio TamayoPart of the trio of young chefs behind Tetsu, a teppanyaki restaurant in Madrid's Recoletos, trained at the MOM Culinary Institute.Tetsu
- 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
- The Vacas brothersThe Vacas brothers run Viuda de Vacas, a traditional Castilian restaurant in Madrid's La Latina.Viuda de Vacas
- 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
- Valentín OgeaPizzaiolo at Luna Rossa, the Neapolitan trattoria in Malasaña that opened in 1994.Luna Rossa
- Vanessa SilvaVenezuelan-born executive chef of O96 in Alcudia, blending Mediterranean produce with Latin American BajaMed influences.
- Vicente de la RedChef-partner at Bacira, the Bib Gourmand Mediterranean-Asian restaurant in Chamberí he runs with Carlos Langreo and Gabriel Zapata.Bacira1
- 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
- Willy MoyaChef and owner of Poncio by Willy Moya in Madrid, previously behind three Poncio restaurants in Seville.Poncio by Willy Moya
- 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
- XuChinese-Andalusian chef and founder of Bammbao in Madrid's Usera neighbourhood.Bammbao
- 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.