CATALAN TRADITIONAL RECIPES
A life in the kitchen
The link between Nandu Jubany and the kitchen has always existed: at 18 he joined as head chef at Urbisol, the family restaurant, and later worked in other prestigious establishments such as Cabo Mayor, in Madrid, or Fonda Sala, in Olost de Lluçanès (Barcelona). He also spent time in the Basque Country, in the kitchen of Juan Mari Arzak, and at the Bodegón Alejandro, of Martin Berasategui, where he became aware of what working in a gastronomic restaurant really means.
In 1995, Nandu Jubany and his wife, Anna Orte, opened the doors of Can Jubany, a place to discover a new concept of taste, which soon became a gastronomic point of reference. In 1998, the restaurant and its chef received the Michelin star.
Taking gastronomy beyond
A period of expansion began for the Jubany culinary project with the opening of Mas d’Osor and the Serrat del Figarò (two spaces related to holding events) and the gastronomic hotel Mas Albereda. The consolidation of the Jubany team for the organisation of catering for large events led to the creation of Jubany Events.
In 2014, the Repsol Guide awarded its highest gastronomy acknowledgement in Spain, the three Repsol Suns, to the chef and his restaurant Can Jubany. The same year, the chef opened the Restaurant FOC in Singapore. Nandu Jubany currently manages the restaurants Sport Hotel Hermitage & Spa in Andorra, he is the gastronomic consultant of the Majestic Hotel Group and also the owner of the restaurant Petit Comitè in Barcelona.