Andreu Genestra Garcia

Chef Andreu Genestra Garcia's culinary philosophy is deeply rooted in the concept of the 'New Mediterranean,' an evolving interpretation of the region's rich gastronomic heritage. His core ethos centers on revealing the authentic flavors of the Mediterranean through creativity, a vision he passionately terms 'Cuina de la Terra' (cooking from the land), later refined to simply 'Mediterranean.' This approach acknowledges the interconnectedness of techniques and flavors across all lands bathed by this sea, allowing him to create 'Mediterranean synergies' in his dishes. Ingredient sourcing is paramount to Genestra's vision, emphasizing a circular economy and profound commitment to sustainability. At his flagship restaurant, Andreu Genestra, he cultivates a 12,000 m² organic garden dedicated to autochthonous Mallorcan species, overseen by his father. This dedication extends to crafting house-made olive oil, wine, vermouth, and gin, ensuring the highest quality local produce from start to finish. He highlights the importance of seasonal ingredients, alongside timeless Mallorcan staples like `sobrasada`, `AOVE` (extra virgin olive oil), `almendra` (almond), `azafrán` (saffron), `Tap de Cortí` (a local paprika), and `porc negre` (Mallorcan black pig). Genestra's overarching vision is to continuously evolve Mallorcan cuisine, moving beyond strict tradition to adapt it for new palates and generations without losing its soul. He believes in 'fomentar el evolucionar' – fostering evolution – to ensure local products and traditional dishes appeal to contemporary diners. This involves a delicate balance of preserving the traditional while daring to innovate, transforming familiar tastes into unexpected, delightful experiences that convey the 'Mallorcan and Mediterranean character' to every guest. Chef Andreu Genestra's signature approach is a masterful blend of technical precision honed in some of the world's most avant-garde kitchens and an unwavering commitment to the authentic, yet evolved, flavors of the Mediterranean. His technical style is influenced by a formidable resume, including stints at culinary temples like El Bulli, Mugaritz, Arzak, Espai Sucre, José Andrés, and Robuchon, alongside extensive travels that have exposed him to diverse techniques from India, Russia, France, and the UK. He seeks to surprise with 'extremely simple things,' believing that creativity often shines brightest through nuanced refinement rather than overt complexity. He aims to present a 'new vision of local flavor,' adapting traditional dishes to modern palates while retaining their essence, such as evolving classic `sopes mallorquines` or `frit de matances` into lighter, seafood-based versions. In terms of flavor and plating, Genestra prioritizes the pure expression of local Mallorcan products, infused with techniques and inspirations from across the broader Mediterranean basin. His dishes evoke the 'character, tradition, sea and mountain' of his homeland, presenting them in a renewed, often unexpected, manner. The plating, as evidenced by his collaborations with ceramists, serves as a thoughtful backdrop to his culinary creations, enhancing the visual and sensory experience. While Genestra states he cannot define a single signature dish, his body of work and frequently mentioned preparations exemplify his philosophy. Noted dishes and culinary interests include: * **Scampi** * **Grilled Monkfish** * **Porc negre cheeks** * An evolved interpretation of traditional Mallorcan classics like `arròs brut`, `ensaimada`, `escaldums`, or `burballes`. * A strong affinity for **arroz seco** (dry rice dishes) as a category.

Career

• Cocinero at Restaurante Read's, Mallorca, Spain
• Stager at Restaurante Mugaritz, Errenteria, Spain
• Stager at Restaurante Arzak, San Sebastian, Spain
• Stager at Restaurante Neichel, Barcelona, Spain
• Stager at Restaurante el Bulli, Roses, Spain
• Sous Chef at Nh Jolly St. Ermins, London, UK
• Executive Chef at Lazurd Company, Kuwait City, Kuwait
• Chef & Propietario at Restaurante Andreu Genestra (at Hotel Son Jaumell), Capdepera, Mallorca, Spain
• Chef & Propietario at Bistro Senzill, Capdepera, Mallorca, Spain
• Chef & Propietario at Aromata Restaurant, Palma de Mallorca, Spain
• Copropietario at Alacena de Genestra, Palma de Mallorca, Spain
• Executive Chef at Lío Group, Global
• Copropietario at Sa Foradada Restaurant, Deià, Islas Baleares, Spain
• Chef-Owner at Andreu Genestra (at Zoëtry Mallorca), Llucmajor, Mallorca, Spain

Mentored by Ferran Adrià, Juan Mari Arzak, Andoni Luis Aduriz, Jean Louis Neichel.