Chef Josep Coronado grew up enjoying Barcelona’s warm summers and mild winters, surrounded by fresh Mediterranean produce, and influenced by his grandmother’s cooking. He attended culinary school at CETT Hospitality in Barcelona, and after graduating he quickly moved up in the world of fine dining landing his first job at Michelin-starred Reno Restaurant. From there, Coronado worked in some of the finest Spanish restaurants including Talaia Mar which followed the lead of Ferran Adria’s El Bulli’s team. Coronado continued his career at multiple Michelin-starred restaurants including La Regalade by Chef Yves Camdeborde in Paris, Santa Maria Restaurant by Chef Paco Guzman in Ibiza and Barcelona, and Hisop, Saüc, and Hacienda Na Xemena Relais Chateaux. Prior to moving to New York in 2011, Chef Pep was the Executive Chef at Hotel Atzaro in Ibiza and El Mirador del Palau de la Música Catalana in Barcelona . He crossed the pond to embark upon new experiences in the culinary world of New York, in 2011.
Shortly after his move to New York he quickly became the Executive Chef at Socarrat. In 2012, he joined Quimera Restaurant Group (Macondo East, Macondo West, Barraca, Duende) leading Macondo’s kitchen for one year and quickly becoming the group’s Corporate-Executive Chef managing all four kitchens and menu design.