Nandu 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.

In the winter of 2011 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.