Javier Navarro
Head chef at Inclán Brutal Bar, a creative tapas bar in Madrid's Barrio de las Letras, since it opened in 2017.
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Francisco Javier Navarro is the head chef of Inclán Brutal Bar, a creative tapas bar in Madrid's Barrio de las Letras, a role he's held since it opened in 2017. He started cooking at 15 at the Italian restaurant Giotto, then worked through kitchens including Hotel Esculor, Fortuny, the Italian Embassy, Cabo Mayor, Pedro Larumbe and Café de Oriente, and ran his own catering business and restaurant, Gasterea, before Inclán. At the bar, named for writer Ramón María del Valle-Inclán, he reworks traditional Spanish plates with Asian touches and trampantojo illusions, working alongside sous chef Pablo Maldonado.
Biography
Early years
Francisco Javier Navarro started cooking at 15, at the Italian restaurant Giotto.
Career
Navarro went on to work in kitchens including Hotel Esculor, Fortuny, the Italian Embassy, Cabo Mayor, Pedro Larumbe and Café de Oriente. He later ran his own catering business and restaurant, Gasterea, before taking over the kitchen at Inclán Brutal Bar in its early years, in Madrid's Barrio de las Letras, where he worked alongside sous chef Pablo Maldonado. By 2021 the bar's kitchen was led by another chef.
Philosophy
Navarro's cooking reworks traditional Spanish plates, like croquetas, truffle potato omelettes and paella, with Asian touches and trampantojo, visual-illusion dishes, built on bold colour and flavour experimentation, served as creative tapas across a menu arranged like a play.
Accolades
- ·Best Chef of Madrid (2006)
- ·Best Tapa of Madrid (2006)
- ·Best Wine-Paired Dish, Madrid (2010)
Frequently asked
Who is the chef at Inclán Brutal Bar?
Francisco Javier Navarro has been head chef at Inclán Brutal Bar in Madrid since it opened in 2017.
Where is Inclán Brutal Bar located?
On Calle de Álvarez Gato in Madrid's Barrio de las Letras, the bar named for writer Ramón María del Valle-Inclán.
What is Inclán Brutal Bar known for?
Creative tapas that rework traditional Spanish plates with Asian touches and trampantojo, visual-illusion dishes, served on a menu laid out like a theatrical script.
Where did Javier Navarro train?
He started cooking at 15 at the Italian restaurant Giotto, then worked through kitchens including Hotel Esculor, Fortuny, the Italian Embassy, Cabo Mayor, Pedro Larumbe and Café de Oriente.
What did Javier Navarro do before Inclán Brutal Bar?
He ran his own catering business and restaurant, Gasterea, before taking over the kitchen at Inclán Brutal Bar when it opened in 2017.
Has Javier Navarro won any awards?
He's been recognised as Best Chef and Best Tapa of Madrid in 2006, and for Best Wine-Paired Dish in 2010.