We leave a mark on your taste buds, not on the planet.

We want our kitchen to have a positive impact. Both on the planet, as well as in people and in society. Because we do not understand a future without sustainability nor sustainability without taking care of what surrounds us.

A more human kitchen.

We work in a culture of inclusive values and equality outside and inside the kitchen. By managing Human Resources internally, we create an environment without discrimination and train a team that is already part of the family. Enthusiastic people with a great commitment to this way of understanding gastronomy.

JOSEP MARIA
Executive Chef
GLORIA
Commercial Director
ALBERT
CEO
CRISTIAN
Head Chef
ERIC
Hot Dishes Snr. Chef
MARIO
Cold Dishes Snr. Chef
CYRIL
Cold Dishes Snr. Chef
DAVID
Cold Dishes Snr. Chef
LILI
Pastry Snr. Chef
ALE
Hot Dishes Chef
JOSH
Hot Dishes Chef
ALEX
Pastry Chef
MARGARITA
Cleaning Crew
EVA
Event Planner
MARIONA
Event Planner
LAURA
Event Planner
PERE
Event Planner
GONZALO
Administration Manager
S & D
Administration
RAFA
IT
SERGI
Sustainability
CESCO
Logistics
HÉCTOR
Event Coordinator
NOEL
Event Coordinator
Events with a sustainable perspective.

Our commitment to the planet is present in every decision. There is still a long way to go, but we work on all events with a focus on the Sustainable Development Goals (SDGs).

Decarbonization and energy savings with Cecot Energía.

Climate neutrality of the events, collaborating with Uforest.

Plant based gastronomy with gluten free and lactose free options.

Organic, seasonal and local raw materials.

Less food waste by collaborating with Nutrition Without Borders.

Reduction and management of waste with traceability, to calculate the footprint.

Circular economy, revaluing waste as by-products.

Biosphere Certificate, a seal of international prestige

IFGICT verification, certificate of alignment with the SDGs.

DESCARGA NUESTRA POLÍTICA DE SOSTENIBILIDAD