Joan Marc Garcías
Inca-born chef cooking new Mallorcan cuisine at his namesake restaurant on the Plaça del Blanquer
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Joan Marc Garcías is a Mallorcan chef known for a produce-driven take on new Mallorcan cuisine at his namesake restaurant in Inca, built on a career that took him through Michelin-starred kitchens in Barcelona and eight years leading the kitchen at Son Brull in Pollença.
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Who is Joan Marc Garcías?
Joan Marc Garcías is a Mallorcan chef from Inca who trained in Michelin-starred kitchens in Barcelona and spent eight years as chef of the restaurant 3|65 at the Relais & Châteaux hotel Son Brull in Pollença. In 2011 he opened his namesake restaurant, Joan Marc Restaurant, in his hometown of Inca.
What kind of food does Joan Marc Garcías cook?
He cooks what he calls new Mallorcan cuisine: fresh, simple dishes built on seasonal, local produce, including organic cheeses, lamb, suckling pig, and xeixa cereal sourced from nearby farmers. The restaurant serves monthly-changing tasting menus and half-portion dishes that let diners build their own tasting sequence.
Where did Joan Marc Garcías train before opening his own restaurant?
He studied at the Escola d'Hoteleria de la Universitat de les Illes Balears and worked in Michelin-starred kitchens in Barcelona, as well as at Cavall Bernat and Read's Hotel in Santa Maria in Mallorca, before spending eight years as chef of restaurant 3|65 at the Relais & Châteaux hotel Son Brull in Pollença.