Jordi Cantó

Chef Jordi Cantó's culinary philosophy is deeply rooted in the soul and landscape of Mallorca, an approach he defines as 'memory and landscape.' His ethos centers on reinterpreting familiar, traditional flavors through a contemporary language, coupled with a demanding technical mastery. He seeks purity, precision, and, above all, the emotion within a dish, believing that a true 'Jordi Cantó' creation must possess soul, balance, sensitivity, and flavor – it must move the diner and be truly delicious, transcending mere beauty or complexity. His core concept, 'raíces y horizontes' (roots and horizons), illustrates this duality: he reveres Mallorca's profound culinary heritage and ancestral legacy, drawing inspiration from childhood memories of family meals and his grandmother's cooking, which first revealed to him the power of food to unite. Simultaneously, he embraces 'horizons,' exploring and integrating global gastronomic cultures into more complex and diverse elaborations, refusing to be confined by traditional Mallorcan recipes alone. Mallorca itself serves as his muse, offering unique energy, product, landscape, and culture. Cantó exhibits an unwavering commitment to 'kilometre zero' sourcing and sustainability. The island's abundant produce allows him to craft menus centered on local ingredients. A prime example is the extra virgin olive oil produced from nearly 200 olive trees on the Castell Son Claret estate, alongside Mediterranean lemons, which for him encapsulate the essence of his cuisine: respect, origin, and freshness. The hotel's own vegetable garden and fruit trees are integral to his creative process. His vision for the future involves deepening these sustainable practices, strengthening local producer collaborations, and expanding the estate's offerings with products like vermouth and gin made from local herbs, thereby enhancing Mallorca's growing reputation for haute cuisine with a distinct identity. Chef Jordi Cantó's signature approach marries contemporary technique with an unwavering prioritization of flavor and emotion. While proficient in advanced techniques such as deconstructions and spherifications, he employs them judiciously, only when they genuinely enhance the dish's narrative and taste, deliberately moving away from purely visual presentations that might leave the diner indifferent. His dishes are characterized by a personal, artisanal touch – 'always with a bit of hand' – ensuring each creation resonates with soul, balance, and sensitivity. His culinary artistry is prominently showcased in his named menus. The most renowned is **'Viento y Memoria' (Wind and Memory)**, a menu conceived as a sensory journey through Mallorca's landscapes, memories, and identity, inspired by the island's nine distinct winds and its collective historical consciousness. He also features **'Tradició y Transició' (Tradition and Transition)** menus, which present 'small reconverted recipes' – traditional Mallorcan dishes reimagined. A notable example is his transformation of 'arròs pobler' (a local rice dish), where he meticulously invests every ingredient with meaning, ensuring diners comprehend the dish's origins and significance, connecting them deeply to the island's gastronomic heritage.

Career

• Chef at Nerua, Bilbao
• Chef at DiverXo, Madrid
• Chef at Casa Marcial
• Chef at Zaranda
• Executive Chef at Sa Clastra, Es Capdellà