Nandu Jubany Trajectory
Nandu Jubany was born on 19th of January 1971 in Monistrol de Calders. At the age of 18 he joined the Urbisol’s kitchen, the family restaurant, and later he worked in other prestigious establishments such as the Cabo Mayor in Madrid and the Fonda Sala d'Olost del Lluçanès, where he began to work in the treatment of bushmeat. He also spent some time in the Basque Country, in Juan Mari Arzak's kitchen, and at Bodegón Alejandro, de Martín Berasategui, where he became aware of what it means to work in a gastronomic restaurant.
In this first stage, two Catalan chefs left a notable mark on his life and profession: Carles Gaig, in whose establishment he cooked during his weekly rest days and with whom he had a close human and culinary affinity; and Faust Terra, known as Marcel, who gave him the necessary confidence to begin his career as a chef in a gastronomic restaurant.
Later he worked at the prestigious Cabo Mayor restaurant in Madrid. From 1981 to 1989 he trained in other places such as the restaurant Fonda Sala (Olost), restaurant Marcel (Sabadell), restaurant Gaig (Barcelona) and restaurant Arzak and Bodegón Alejandro (País Basc).
This is how Nandu Jubany's gastronomic proposal seeks and finds a balance between quality traditional cuisine and a modern and brilliant one, between complexity and subtleness. Always with local and seasonal products and reinvented recipes that take care of the smallest detail.
"The secret is to know the popular recipes well and to appreciate the gastronomic origins that explain so many things about why we are the way we are. But at the same time not to give up anything, and to elaborate one's own recipe full of classic statements and modern approaches. Can Jubany is a pleasure for the senses. It is effort, enthusiasm and passion for doing things well. It is an invitation to explore and discover a new concept of the sense of taste”.
The most important moments
The highlights and emotional moments in the career of Nandu Jubany.