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Mediterranean (ENG/ESP)

by Andreu Genestra, whose restaurant is the representation of: Mediterranean produce and the most sophisticated current culinary techniques.

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Mediterranean (ENG/ESP)

by Andreu Genestra, whose restaurant is the representation of: Mediterranean produce and the most sophisticated current culinary techniques.

He began his career in the kitchen washing pots and pans in a sun and beach hotel when he was only 15 years old. At the age of 16 he began studying at the Hotel and Catering School of the University of the Balearic Islands. At the end of his studies he started working in the kitchens of different 5 star hotels in Mallorca. At the age of 19 he travelled to Barcelona where he started working at the Condes de Barcelona hotel for a year. He returned to the island and worked under the orders of chef Marc Fosh at the Read's hotel, where he learnt the basics of cooking and from Read's he moved on to Son Brull where he acquired the vision of select Mallorcan cuisine.

The País Vasco was always his dream and at the age of 21 he did a stage at Mugaritz and at Juan Mari Arzak's restaurant, two places that have left a strong mark on his career. Back in Barcelona, the Espai&Sucre restaurant brought him creativity in the world of desserts and he learned from one of his favourite masters, Jean Louis Neichel. In 2008 he landed at Ferran Adrià's El Bulli where he worked for two years under the Catalan chef. His first position as head chef came at an emblematic hotel: the Formentor, where Genestra was in charge of its restaurant, El Pi, for three seasons.

For Andreu, gastronomy has no borders and he has also cooked in London, Stockholm, Brazil, Moscow, Paris, Miami and in Kuwait for the country's Royal Family. After returning from the desert he realised that it was time to start a new stage in his life and put down roots in his homeland, Mallorca. Satiated with his international experience in April 2011 he decided to open his own restaurant and opened "Andreu Genestra" in Predi Son Jaumell Hotel Rural in Capdepera. The reward came after 3 years of hard work and sacrifice: the Michelin guide awarded him a star and the Repsol guide recognised the restaurant with two Sun. The projects continue and in 2014 he opens a bistro restaurant in Palma. Aromata offers classic gastronomy in a former 17th century courtyard.

The Michelin guide has recognised him with a Bib Gourmand since 2018 and the Repsol guide with a Sol. Since 2018 he has directed the gastronomy of the Hotel Es Princep in Palma, a 5-star establishment owned by the Mairata family who entrusted Genestra and his team with the development of the gastronomic part of the project and its pillar: the Bala Roja restaurant. Today this restaurant has also become a culinary benchmark on the island of Mallorca.

Montagud Publisher

Binding: Hardcover

Number of pages: 256

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