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Chefs in Baix Llobregat

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Savour a private chef delight in Baix Llobregat

Chef

BBQ in a downtown penthouse with a chef

As a professional chef with over 14 years of experience, I specialize in creating unforgettable culinary experiences and creating the perfect environment. Cooking is not just a job for me, it is my passion and I like nothing more than sharing it with others. I am a sociable person who enjoys meeting new people and exchanging stories. My culinary adventures have taken me to over 125 countries and I have had the privilege of living in 5 different ones. I am constantly on the lookout for new food experiences, which has led me to meet amazing people along the way. My wife Kiira, who shares my passion for food and travel, will be joining us to help make this experience unforgettable. She is a vegan, which means we know the world of vegan products well. Let's explore the world together, one bite at a time!

Chef

Colorful creative dining by Jana

9 years of experience I worked at a large restaurant in Scotland, developing my skills and creativity. I gained my education in the kitchen. Cooking is my art—beautiful, vibrant, and made with love and a smile.

Chef

Avant-garde seafood tasting menus by Graciela

6 years of experience I've trained in many kitchens, influenced by French cuisine and a passion for fine dining. In these restaurants, I learned advanced techniques and creative approaches. My techniques are based on innovation and high-quality ingredients.

Chef

Creative Mediterranean flavors by Janna

12 years of experience I grew up in coastal Spain and have cooked in top kitchens around the world. I earned a degree in International Culinary Arts in Switzerland. I studied high-end cooking in the world's capital of gastronomy.

Chef

Rooted Catalan cuisine by Jordi

10 years of experience in high-end restaurants. I have deep love for the product and traditional cuisine, but i embrace with skill the technique to elevate the flavors in every dish.

Chef

Barcelona

Pastry and savory fine dining by María

10 years of experience I've been cooking since I was 12, specializing in both pastry and savory cuisine. I earned degrees in gastronomy and hospitality in Barcelona, Ecuador, and the U.S. I honed my skills in a Michelin-starred kitchen, refining culinary techniques.

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Catalan cuisine traditions by Marc

We are Esther and Marc, two Catalans passionate about our culture and gastronomy who invite you to discover Catalonia through a clandestine dinner shared with locals. Marc is a chef and trained in El Bulli with Ferran Adrià, which has allowed him to develop the creativity and requirements necessary to equip this experience with maximum authenticity and exclusivity. Also, as great wine enthusiasts, we love to combine our dishes with wines from the best Catalan wineries. Come and discover Catalunya from your chair!

Fusion flavors by Israe

20 years of experience I'm a culinary professional with experience blending international flavors. I studied hospitality and have hands-on experience worldwide. Travel has informed my culinary skills and sensibility, and my approach to my career.

Mediterranean menus by Pablo

Throughout my culinary trajectory, I have had the opportunity to explore flavors from all over the world and perfect culinary techniques. However, it was in sharing my passion for cooking with others that I discovered my true vocation. Cooking for you allows me to create unique and personalized dining experiences, tailored to your tastes and preferences. Each dish is a work of art, and every customer, an inspiration.

Flavors of the Levant by Sam

12 years of experience I specialize in transforming simple ingredients into extraordinary meals. I earned a law degree from Damascus University, but my passion lies in hospitality. From Beirut to Barcelona, I've loved welcoming guests from around the world into my home.

Plant-based Brunch&Fine dining by Federico

3 years of experience We are two passionate chefs who train daily, refining our skills to deliver fine dining. We have extensive formal training through universities and culinary courses. We have worked in many professional kitchens, honing our craft.

Colorful fusion cuisine by Camila

15 years of experience I’ve explored diverse flavors and cooking techniques globally. I'm skilled in gastronomy and events. I'm studying for a Master’s in Food & Beverage. I led the kitchen at Pachama South American Food and developed innovative menus.

Performance meal prep by Daniele

6 years of experience I’ve worked across hotels and restaurants, creating meals for nutrition-focused clients. I studied nutrient timing, menu design, and energy balance to support performance goals. I’m a certified ANutr, recognized for bridging culinary practice with nutrition.

Globally inspired dining by Helio

8 years of experience I have cooked in kitchens across South America and Europe. I studied Technological Gastronomy at Senac Brazil in 2013. I worked at Gracia Bar and Pizzaria Via Roma in Brazil.

Rice Creations: Paellas & More

20 years of experience I'm a chef specialized in creating sensory, gastronomic menus that evoke emotion. I also have a master's degree in restaurant management. I’ve also trained at a Michelin-starred restaurant led by Spanish chef Martín Berasategui.

Tapas, paella, and Mediterranean flavors by Pablo

With extensive experience in hospitality, I have worked as a chef in luxury hotels in Argentina, perfecting customer service and high-end services. I have also gained valuable experience in bistros, and have worked in renowned restaurants in Andorra and Barcelona, organizing culinary events. My diverse trajectory has provided me with a wide and versatile view, easily adapting to different gastronomic challenges.

European flavors by Federico

25 years of experience I'm a passionate gastronomist with experience across Europe and America. I trained in culinary school and at different restaurants in Barcelona. I owned and operated Locanda del Leon d'Oro for a decade.

French-Mediterranean creations by Bruno

27 years of experience My cuisine balances French fundamentals with Mediterranean and worldly flair. I spent years refining my culinary skills at restaurants before starting my own. I've also trained under Paul Bocuse, a legendary influential chef, in Grenoble, France.