José Mansilla
Vilanova-i-la-Geltrú-born sous chef of Tastavents at Hotel Marina Badalona — Joan Ramon Benaprès school and five years with Àlex Ferrer.
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José Mansilla is a Vilanova-i-la-Geltrú-born sous chef at Tastavents inside Hotel Marina Badalona, alongside head chef Dídac Alcoriza. Trained at the Joan Ramon Benaprès Hospitality School in Sitges with five years of mentorship from chef Àlex Ferrer, he co-founded what is described as Badalona's first gastronomic restaurant. Tastavents earned a special mention in the 2026 Michelin Guide.
Biography
Early years
Born in Vilanova i la Geltrú on the Catalan coast, Mansilla began studying cooking at the Joan Ramon Benaprès Hospitality School in Sitges in 2010. He trained simultaneously with chef Àlex Ferrer for five years.
Career
Mansilla is the sous chef at Tastavents inside Hotel Marina Badalona, alongside head chef Dídac Alcoriza. Together they run two avant-garde gastronomic menus with modernist touches, in what they describe as Badalona's first gastronomic restaurant. Tastavents earned a special mention in the 2026 Michelin Guide.
Philosophy
Mansilla brings his Mediterranean-coastal background to the Tastavents kitchen — careful product, traditional foundations, and the avant-garde technique he and Alcoriza apply through their two tasting menus.
Restaurants
Accolades
- ·Special mention in the 2026 Michelin Guide at Tastavents
- ·Trained at Joan Ramon Benaprès Hospitality School (Sitges)
- ·Five years of training with chef Àlex Ferrer
Frequently asked
Does José Mansilla have a Michelin star?
No — Tastavents earned a special mention in the 2026 Michelin Guide without a star.
Where can I eat José Mansilla's cuisine?
Tastavents inside Hotel Marina Badalona, on the third floor with views over the Barcelona coast. He works alongside head chef Dídac Alcoriza.