Chef Guillem — Private Chef in Platja de Palma i Pla de Sant Jordi

I am Guillem, a chef of Spanish origin, deeply rooted in the culinary tradition of the Balearic Islands. My passion for cooking was born amidst the aromas and flavours of my homeland, a place where the sea meets the land in a unique embrace of tastes. I have always believed that cooking is an art that goes beyond mere food preparation; it is a way to tell stories, evoke emotions, and create connections. Every dish I create is a reflection of my commitment to excellence and my dedication to offering unforgettable culinary experiences. With six years of experience behind me, I have immersed myself in the world of fusion, Mediterranean, and traditional cuisine, striving to blend modern techniques with the authentic flavours of my culture.

I began my culinary journey with training at Hofmann, an experience that laid the foundation for my career in fine dining restaurants. I had the opportunity to work at Botànic in Palma de Mallorca, where I managed the cold section, honing my ability to handle high-pressure environments. Subsequently, I worked as a sous chef at Astoria Deleito in Barcelona, where I learned the skills of kitchen control and management, as well as supervising and motivating the team. My experience was further enriched at Atempo, where I was responsible for the meat section, working with high-quality products according to Michelin standards. Finally, at Dins - Santi Taura, I managed a section in a Michelin environment, demonstrating exceptional organisational and multitasking abilities, always with meticulous attention to detail and a total commitment to the customer's gastronomic experience.

My transition to the role of private chef was driven by the desire to bring fine dining directly into my clients' homes. I love the idea of creating personalised culinary experiences, where I can fully dedicate myself to satisfying the individual tastes and needs of those who choose me. My philosophy is to offer a service that not only reflects the quality and creativity of starred cuisine but is also intimate and bespoke. Each event is an opportunity to showcase what I have learned over the years and to build a unique bond with my guests.

My specialisation focuses on fusion, Mediterranean, and traditional cuisine, skilfully combining modern techniques with authentic flavours. I am distinguished by my ability to make quick decisions in high-pressure kitchens, always maintaining a scrupulous attention to detail and technical perfection. I am particularly adept at highlighting vegetables, as demonstrated in my experience with 'Plant Forward' cuisine, where produce from the earth takes centre stage. My ability to learn quickly and constantly improve allows me to adapt to new challenges and continue to grow as a chef.

My Spanish roots are deeply intertwined with my cooking, reflecting the essence of the Balearic Islands in the dishes I create. I carry forward the culinary traditions of my land, celebrating Mediterranean flavours and the freshness of local ingredients. Every dish I prepare is a tribute to my culture and an invitation to discover the richness of Spanish cuisine. I am committed to keeping this heritage alive, combining respect for traditions with an innovative and creative approach.