JOAN BURGUES is an award winning international chef and a recognised catering production adviser with extensive profesional experience in Spain, Italy and China.

He developed his career as a chef under FERNÁN ADRIÁ’s management and have worked in three out of the fourth best restaurants in the world.

In 2010 he created Casa Cais, a company to produce and advise on public events held in China and Spain.

In 2013 he started to work with Midea Kitchen Appliances as R&D Executive Chef Engineer.

His awards include the BIB Gourmand in 2009, 1st price on Best cuisine with olive oil 2006, 1st price of creative cuisine on Dr. Modest Furest i Roca prize.

XAVI AYALA was born in Mollerussa in 1980, from very young it was clear that he wanted to train and dedicate themselves to restoration. He graduated in Lleida in the School of Hospitality and tourism. There he met and began working with its first Maitre Emilio on Big Ben Restaurant Complex, where he learned the passion and requirements for working as waitresses in a restaurant.

From there he went to be Manager on Moo restaurant of Omm Hotel  in Barcelona and sommelier of the Tragaluz group.

He was a member of the Association of sommeliers of Catalonia to be finally its president too.

During this time he had several awards such as the Nadal Gastronomy Prize, Young confrare of merit from the Cofraria Cava and Chevelier du Champagne.

Recently, with his family created “Vi per Viure” Wine for live, which makes fundraising activities for the fight against cancer.

Chef JULIO BARBE, born in the summer of 1980 Almacelles, a small town in west Catalonia. At 15 years old he started his hospitality and tourism studies in Lleida.

His ever growing passion for the kitchen has kept him going through some of the best  Restaurants in the world (Celler de Can Roca ***,Ramon Freixa ** and Medems catering, etc.).

He hasn’t only developed his career as a chef, Julio is also passionate about music, fashion … and all of this has influenced his way of understanding the kitchen, which has led him to get different rewards and to give lectures in Paris on the symbiosis of high fashion with modern kitchen.

He was awarded as the 2nd Best Young Chef of Catalonia 2003, Best Tapa of España 2010, best event catering on 2009, best creative fusion dish in Madrid Fusion 2011.