Nandu Jubany

Walking from one side of the kitchen to another, stirring a pan, filling the boiling pot with ingredients, touching the meat to verify whether it is ready or just needs two more minutes, plating up, stirring again the sauté in the paella pan, checking the stew in the oven... Service after service, with an open mind, feet firmly on the ground, the heart pounding with emotions, a clear and ever-active mind...
That is the how Nandu Jubany's gastronomic offer receives more admirers every day, achieving the balance between a traditional quality cuisine and one that is modern and brilliant, between complexity and subtlety. Under the direction of the chef, fresh, seasonal, locally sourced products from the forest and the vegetable garden are transferred to the plate, in reinvented recipes that care for the smallest for details.
The secret is a profound knowledge of popular recipes and a love for their culinary origins, which go a long way to explain why we are how we are. His recipes, full of classic formulations and modern approaches, renounce nothing. It is about having effort, enthusiasm and passion for doing things well. It is an invitation to discover and explore a new concept of taste.


Autumn of 1995, Nandu Jubany and his wife, Anna Orte, open Can Jubany
Nandu Jubany was born in Monistrol de Calders, on 19th January, 1971. At the age of 18, he began as kitchen chef at Urbisol, the family restaurant. Subsequently, he worked in other establishments of prestige, such as the Cabo Mayor in Madrid and the Fonda Sala of Olost in Lluçanès, where he developed his speciality in game meat. He also spent some time in the Basque country, in Juan Mari Arzak's kitchen, and at the Bodegón Alejandro, owned by Martín Berasategui, where he realised what working in a gourmet restaurant represented.
In this first stage, two Catalan chefs left a notable mark on his life and profession: Carles Gaig, whose establishment he cooked in during his free time and with whom he has a strong personal and culinary affinity; and Faust Terra, known as Marcel, who gave him the confidence to start the professional career as chef of a gourmet restaurant. In the autumn of 1995, Nandu Jubany and his wife, Anna Orte, opened the doors of Can Jubany in a cosy country house of traditional architecture converted into a space dedicated to a new concept of taste and, very soon, which would become a gastronomic reference point. Only three years after opening, in 1998, the restaurant and its chef received the Michelin star.
In 2001, with Can Jubanyfully established, a new phase of expansion began for the Jubany culinary project, in the shape of the opening of a second establishment called Mas d'Osor, in Viladrau. This restaurant located in the heart of the Montseny has quickly become an important venue for celebrations and events. Since then, the chef´s international status in the world of gastronomy has steadily increased. In 2002, he participated in the "Salone del Gusto of Slow Food" in Torino, and in 2003 "The city of taste", in Rome. The same year, Jubany had its own showcase in the exhibition "Geniuses of fire" at the Palau Robert, in Barcelona.
In July 2005 he opened El Serrat del Figaró, in Taradell, a second venue for banquets and conventions, which extended the Jubany offer.
In September, he organised the dinner of the major festivity in Barcelona “Festa de la Mercè”, within the year of gastronomy. The ability of Jubany team as organisers of catering for large events gradually took hold led to the creation of Jubany Events. The expansion of the Jubany team continued in 2006, when Nandu opened the Mas Albereda Hotel in Sant Julià de Vilatorta, a sizeable hotel with 21 rooms, result of the reconstruction of a 16th century Catalan farmhouse. This same year the Jubany team also took on a restaurant called Zona Diesel, an establishment of high quality daily menus in a service area of Vic.
The following year, Nandu was involved for the first time in coordinating the catering for a great annual event, which he is still linked to: the nomination for the “Catalan of the year”, organised by El Periódico de Catalunya, which includes a standing dinner that is always prepared and served by the major names of Catalan cuisine. In 2008, the Jubany team was the protagonist of one of the dinners organised by Caixa Catalunya, served on the rooftop of La Pedrera, in Barcelona. That year Nandu was one of the finalists of the annual Osonenc contest, organised by the biweekly newspaper El 9 Nou, a nomination that was repeated in 2011.
In 2010, Can Jubany closed its doors for 2 months, August and September, for renovation works. It reopened in October with a new kitchen and a fully renovated establishment. This is how the chef chose to hold the 15th anniversary celebration of the establishment, which has become a Catalan gastronomic reference. That year, right next to the restaurant, Nandu Jubany created his own vegetable garden, the products of which appear in the dishes that he and his team serve to the guests.
From 17th to 19th October 2010, Nandu Jubany attended the "Science & Cooking" course held in Harvard University, United States, organised by the Alicia Foundation, with a presentation on emulsions. His participation in this project continued in the second edition of the course.
Since 2011 to 2019, Nandu promoted a new project: the management of the Sport Hotel Hermitage & Spa restaurants of Andorra. The Jubany team take to the stoves of this exclusive resort, except the Koy Hermitage restaurant, by Hideki Matsuhisa.
In 2013, Nandu became gastronomic adviser at Majestic Hotel Group, owned by the Soldevila-Casals family. Later, in 2014, Nandu and the Soldevila-Casals family reopened the restaurant Petit Comitè by Nandu Jubany, in Barcelona.
Also, in 2014, Repsol Guide granted the maximum gastronomic recognition of Spain to Nandu Jubany and his restaurant Can Jubany, with three "Repsol Suns". In the same year, the chef opened Restaurant FOC, in Singapore.
In 2015, he celebrated the 20th anniversary of the restaurant Can Jubany. The following year, in 2016, he celebrated the 10th anniversary of Mas Albareda and inaugurated three new restaurants: Can Carlitos, in Formentera, and Foc Sentosa and Pim Pam Foc, in Singapore.
In 2018, Jubany opened Pur restaurant and Impur cocktail bar. Nandu Jubany defines Pur as "the result of years of experience and of enjoyment in the kitchen, becoming aware that success lies in the product, the suppliers and a respect for the environment.".
Impur transports Jubany’s gastronomy into the world of celebration and cocktails.
Trajectory
The highlights and emotional moments in the career of Nandu Jubany.
. Guest Speaker at Spanish Cuisine Conference, California (EUA)
. Guest speaker at gastronomic events in Madrid, Sevilla, Girona and Italy
. Radio Programme "La cuina d'en Nandu" at "El Club", TV3
. Guest speaker at gastronomic events in Bcn, Lleida and Perpignan
. Guest Speaker at University of Harvard (EUA)
. Guest Speaker at San Sebastian Gastronomika (Basque Country)
. Radio Programme about cuisine at CatRàdio
. Guest speaker at University of Harvard (EUA)
. Radio Programme about cuisine at "La Tribu", CatRàdio
. Guest speaker at University of Harvard (EUA)
. Catalan Olive Oil DO Award
. "Romanicó d'Or" Award
. Collaboration on the book "Alimentación sana y Esclerosis múltiple", Algusto Ediciones
. Guest speaker at San Sebastian Gastronomika (Basque Country)
. Workshop at Sfic Institute, Singapur
. Radio Programme about cuisine at "La Tribu", CatRàdio
. Gastronomic adviser for Majestic Hotel Group, Bcn
. Ambassador of "Ruta del Xató"
. Can Jubany received three Repsol Suns awarded by Repsol Guide
. Collaboration on the book "Cuina Catalana"
. Book "Muntanya i sobretaula" with Kilian Jornet
. Guest speaker at "Fòrum Gastronòmic Girona" (Catalonia)
. Radio Programme about cuisine at "La Tribu", CatRàdio
. Opening FOC Restaurant, Singapore
. "Gaudí-Gresol" Award
. Cooking workshop at "The Alimentaria Experience", Bcn
. Showcooking at Int. Conf. on Truffle Research, UVic
. Radio Programme about cuisine at "La Tribu", CatRàdio
. Opening of Can Carlitos
. Opening of Foc Sentosa (Singapour)
.Speech at Fòrum Gastronòmic and at San Sebastián Gastronomika
.Opening of the new central services of Jubany Group
. Opening of IMPUR
.Can Jubany, to the list of the best restaurants in Europe (OAD Guide)
.Speech at the Science&Cooking World Congress of Harvard held in Barcelona
.Participation in the International Congress of the Telephone
.PUR Restaurant is awarded with the Rookie by Macarfi guide
.Jubany at “People in Red”, the charity gala with the highest impact in Spain
Jubany World
Discover different projects promoted by the chef. Always true to his culinary philosophy, these shape the world of Jubany.




Walking from one side to another in the kitchen, stirring a pan, filling the boiling pot with the ingredients needed, touching the meat to verify if it is ready to be eaten, or it just needs two more minutes to plate, stirring one more time the sautéed paella, revising the stew in the oven... service after service, with an open mind, feet firmly steady to the ground, the heart pounding with emotions, mind clear and always restless...
It is this way as the gastronomic Nandu Jubany falls in love every day, looking for and finding the balance between the high quality traditional cuisine and a modern and bright, between complexity and subtlety. Under the baton of the chef, the land products pass from the forest and the vegetable garden to the plate, with caring reinvented recipes for the smallest details; And always with local and seasonal products.
The secret is to know well the popular recipes and love the culinary origins, which explain so much about why we are how we are. But at the same time do not give up on anything, and develop an own cookbook full of classical and modern approaches. It is effort, enthusiasm and passion for well done things. It is an invitation to explore and discover a new concept of taste.