Nandu Jubany

Nandu Jubany's culinary philosophy is deeply rooted in Catalan tradition, emphasizing a profound respect for the popular recipe book and the gastronomic origins that define the region's identity. He masterfully balances traditional quality cuisine with modern, brilliant techniques, seeking a harmonious blend of complexity and subtlety in every dish. His core ethos centers on continuous improvement and an unwavering commitment to making guests happy, viewing Michelin stars as a cherished recognition rather than the ultimate objective. Ingredient sourcing is paramount to Jubany's vision. Can Jubany, located in a rustic farmhouse, not only sources local and seasonal products but also rears its own livestock and cultivates an extensive vegetable garden, ensuring freshness and quality from the source. He holds a particular reverence for extra virgin olive oil, especially from arbequina olives, considering it the main ingredient in his kitchen and a healthier alternative to other fats. Beyond the kitchen, Jubany embodies an entrepreneurial spirit, evolving from a single acclaimed restaurant into a comprehensive culinary enterprise. This expansion includes not only fine dining establishments but also innovative projects like prepared foods (croquettes, cannelloni) aimed at bringing high-quality, authentic flavors into people's homes, encouraging them to keep cooking while making the process accessible. His vision is one of evolving tradition, meticulous attention to detail, and creating an outstanding, entertaining experience for every guest. Chef Nandu Jubany's signature approach is characterized by a refined technical mastery that seamlessly fuses classic Catalan foundations with innovative contemporary methods. He meticulously reinvents traditional recipes, ensuring that while they evoke a sense of nostalgia and comfort, they are presented with a modern sensibility. His early training with esteemed chefs like Carles Gaig, Juan Mari Arzak, and Martín Berasategui instilled a rigorous understanding of high-level Spanish gastronomy, which he applies with precision and creativity. In terms of flavor and plating, Jubany prioritizes the 'essence of the product' as the star of the dish, believing that respect for ingredients and producers is fundamental. He employs olive oil not just as a cooking medium but as a transformative ingredient, integrating it into surprising forms like extra virgin olive oil ice-cream or caviar to elevate and define flavors. Plating is executed with the smallest detail in mind, aiming to create a pleasure for the senses and an invitation to discover new taste concepts. Among his most legendary signature dishes, which exemplify this blend of tradition and innovation, are the "Tomato from his vegetable garden with extra virgin olive oil ice-cream" and "Ajoblanco with sardines and extra virgin olive oil caviar." Other notable creations include "Dry rice with sea cucumbers," "Sauteed cuttlefish with artichoke," "Scrambled eggs with mushrooms and sobrasada," and "Air-baguettes with pancetta, pimentón de la Vera and olive oil caviar." His commercially successful, homemade croquettes and cannelloni also stand as a testament to his ability to perfect and popularize traditional comfort food, making high-quality taste accessible to a wider audience.

Career

• Chef-Owner at Can Jubany, Calldetenes, Spain