Founder & CEO. His curiosity for any form of artistic experesion brought him to study Photography, Art History and Art Direction and culinary arts at Hoffman School in Barcelona. He has worked as a chef de partie in diferent areas of Michelin-starred restaurants with chefs like Ramon Freixa** and Paco Pérez (Miramar**) pastry with Christian Escribá (Stunning Wedding Cakes) and Xano Saguer (Chocolat Master). Xavier has been also working in caterings, events and as a private chef in the Balearic Islands, London and Switzerland.
Chef with more than 20 years of experience in different types of traditional and fine dining restaurants, caterings, hotels and working as a private chef for an exclusive villa in Mallorca Sondoblons. Her passion for arts, culture and design brought her to work with fashion designers, musicians and film directors in many conceptual works.
He start in San Sebastian working with Juan Mari Arzak***. Later with Pedro Subijana, Restaurant Europa* in Pamplona, Nando Jubany* and as an Executive Chef he got the opportunity to open the Cotton House Hotel 5*, Barcelona. Later brought him to be a part of the R+D team and Technical Chef at Sosa Ingredients and consulting for food industry. As a Chef-ambassador he represents the exclusive Bean to Bar chocolate "Original Beans" and Le Nouveau Chef jackets.