Chef Rodrigo — Private Chef in Coll den Rabassa

I am Rodrigo, a passionate chef who has found in cooking the perfect medium to express my creativity and my love for tradition. I work in Spain, in the beautiful region of the Balearic Islands, where every day I let myself be inspired by the richness of local flavours and the beauty of the landscape. My passion for cooking was born at a young age, driven by the curiosity to discover new flavours and the desire to share unforgettable culinary experiences. I have always believed that cooking is an art that requires dedication, precision, and a touch of innovation. I like to think that every dish I create is a sensory journey, capable of evoking emotions and memories. I specialise in a variety of cuisines, from traditional Mallorcan to refined Japanese, including Mediterranean and South American influences, which enrich my table with unique colours and aromas.

I began my culinary journey at the prestigious Gran Meliá Victoria in Mallorca, where I had the opportunity to hone my skills as a sous chef. Here, I dedicated myself to preparing buffets for high-class events, including weddings and receptions for the Spanish national football team. Subsequently, I led the kitchen at Golf de Santa Ponça, where I had the pleasure of creating innovative menus and organising outdoor events with delightful sea and land barbecues. My career continued at Sa Granja de Esporles, where I specialised in creative and innovative dishes, such as arroces and ceviches, and prepared wedding cakes that delighted the most discerning guests. During these years, I collaborated with renowned chefs like Tomeu Caldentey, with whom I created exclusive wedding menus. My experience was further enriched by working in the best hotels on the island, recommended by Liberty Work, including the Marriott's Club Son Antem and the Valparaíso Palace and Spa.

I chose to become a private chef because I love bringing haute cuisine directly into homes and the most exclusive venues, offering a personalised service that adapts to the needs and desires of each client. My transition into this role was natural, driven by my passion for creating unique and unforgettable culinary experiences. Working as a private chef allows me to best express my creativity and establish a direct and personal relationship with my guests. Every event is an opportunity to explore new culinary ideas and to surprise with dishes that combine tradition and innovation. My philosophy is to offer an exclusive service, meticulously curated, that transforms every meal into a special moment.

My specialisation lies in the ability to blend traditional culinary techniques with an innovative and creative approach. I am distinguished by my mastery in preparing low-temperature fish and meat dishes, which enhance the natural flavours of the ingredients. I am particularly skilled in creating arroces and ceviches, dishes that require precision and a deep respect for the raw materials. My experience in pastry, as a first officer, allows me to offer desserts that are true works of art, designed to delight both the palate and the eyes. Each of my dishes is designed to satisfy the most demanding palates, combining exotic and local flavours in perfect balance.

My cuisine reflects an international experience, enriched by culinary influences from different parts of the world. I am particularly attached to Mediterranean and Mallorcan cuisine, which have shaped and inspired me over the years. I collaborate with the best suppliers in Spain to ensure that every ingredient used in my dishes is of superior quality. Every creation is a tribute to the culinary tradition of the Balearic Islands, reinterpreted with a modern and personal touch. I firmly believe that cuisine should tell a story, and I strive to ensure that each dish represents a journey through authentic and refined flavours.