Josep 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 in Barcelona.
From there, Chef Josep worked in some of the finest Spanish restaurants including Talaia Mar which followed the lead of Ferran Adrià’s El Bulli’s team. He continued his career at multiple Michelin-starred restaurants including La Régalade by Chef Yves Camdeborde in Paris; Santa Maria Restaurant in Ibiza and Barcelona; Hisop and Saüc, also in Barcelona, and Hacienda Na Xamena Relais Chateaux, in Ibiza. Prior to moving to New York City, Chef Josep 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 the Big Apple, in 2011.
Shortly after his move to New York, he joined Químera Restaurant Group, which at that moment had three restaurants. Since then, the family has grown up to include in its group Barraca, Macondo West, Duende, Dulcinea, among other Spanish and Latino food concepts.