Rafa‘s roots can be traced to Pisa and Calabria, and although he spent his childhood in Brazil, only Italian food was prepared in his home. His grandmother in stilled in him a passion for cooking.

A tireless traveler and inquiring cook, he has spent more than a decade learning from the best. He left his career as a veterinarian to become a chef. South America and Europe have formed part of his travels from kitchen to kitchen, especially Italy, but it was Spain that ultimately won his heart. In addition to working for the Roca brothers, he has worked at Nectari (1* Michelin) and Tragaluz restaurant.



Jorge isa native of Madrid, although he has spent much of his career in Catalonia, and Barcelona has been home for many years. Before being introduced to Rafa by the Roca brothers in 2016, Jorge worked in Madrid and La Rioja on such haute cuisine teams as the one found at Portal de Echaurren restaurant (**2 Michelin stars).

He has always known where he wanted to go, in a demanding professional for which he has trained thoroughly with great culinary names.