Caterina (Cati) Pieras
Chef 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.
- Repsol Soles
1- Restaurants
- 1
Cati (Caterina) Pieras was born in Inca, Mallorca, in 1978, and is the chef and co-owner of DaiCa Restaurant i Petit Hotel in Llubí. She trained at Cavall Bernat in Puerto Pollença before moving through some of Spain's most decorated kitchens, including Sant Pau under Carme Ruscalleda, Martín Berasategui, Can Jubany, El Racó d'en Freixa, Jean Luc Figueras, La Dama and Espai Sucre. Back on the island, she served as head chef at Es Vi, the restaurant of the Castillo Hotel Son Vida, before opening DaiCa in 2012 with her partner David Ribas, who runs the dining room. At DaiCa, Pieras cooks a contemporary take on traditional Mallorcan recipes shaped by her Catalan training, served as two tasting menus, Temporada and Festa. In 2018, the Associació de Periodistes i Escriptors Gastronòmics de Balears named her Chef of the Year.
Restaurants
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Accolades
- ·1 Repsol Sol — DaiCa Restaurant i Petit Hotel.
- ·Chef of the Year 2018, awarded by the Associació de Periodistes i Escriptors Gastronòmics de Balears (Balearic Association of Gastronomic Journalists and Writers)
Frequently asked
Who is chef Cati Pieras?
Cati (Caterina) Pieras is the chef behind DaiCa Restaurant i Petit Hotel in Llubí, inland Mallorca, which she runs with her partner David Ribas. Born in Inca in 1978, she trained in some of Spain's most decorated kitchens before opening DaiCa in 2012.
Where did Cati Pieras train before opening her own restaurant?
She started at Cavall Bernat in Puerto Pollença, then worked in Catalan and Basque kitchens including Sant Pau under Carme Ruscalleda, Martín Berasategui, Can Jubany, El Racó d'en Freixa, Jean Luc Figueras, La Dama and Espai Sucre. Her last post before DaiCa was head chef at Es Vi, the restaurant of the Castillo Hotel Son Vida in Mallorca.
What restaurant does Cati Pieras run today?
DaiCa Restaurant i Petit Hotel, in Llubí. She opened it in 2012 with her partner David Ribas, who runs the dining room; the name combines their two names. It's a small tasting-menu restaurant that doubles as a rural hotel.
Has Cati Pieras won any awards?
The Associació de Periodistes i Escriptors Gastronòmics de Balears named her Chef of the Year for 2018. DaiCa also holds a Michelin Guide listing and 1 Repsol Sol.
What kind of food does Cati Pieras cook?
A contemporary take on traditional Mallorcan cooking, shaped by her years in Catalan kitchens, built around local seasonal produce. At DaiCa it's served as two tasting menus — Temporada, which follows the season, and Festa, a more daring set menu — with an optional cheese course.