We are Luis & Anyi, a Spanish private chef and pastry chef team from Cádiz, specialising in contemporary Andalusian and Mediterranean cuisine.

Our experience has been shaped in prestigious restaurants and luxury hotels, including Michelin-starred kitchens and renowned establishments such as Four Seasons Madrid, Hotel Arts Barcelona and The Ritz-Carlton. Luis has worked alongside celebrated chefs such as Martín Berasategui and Dani García, while Anyi trained at Hofmann Barcelona and developed her career in Michelin-starred restaurants and luxury hospitality.

Our cuisine is deeply connected to southern Spain. We love working with exceptional local ingredients such as wild bluefin tuna from Barbate, fresh seafood from the Cádiz coast, Retinta beef, Iberian pork and seasonal produce. We combine these flavours with contemporary techniques and subtle influences from Asian, Latin American and other international cuisines, always respecting the quality and identity of each ingredient.

Some of the creations that best represent us include bluefin tuna tartare cannoli with kimchi mayonnaise, creamy Ibérico ham croquettes, modern ceviches, seafood rice dishes, Retinta beef and elegant desserts that balance flavour, texture and presentation.

Working together allows us to create a complete and carefully considered experience, from the first appetiser to the final dessert. Luis leads the savoury cuisine, while Anyi brings her creativity, precision and extensive pastry experience to every sweet creation.

For us, private dining is much more than serving excellent food. We take time to understand our guests, personalise every menu and transform their home or villa into an intimate restaurant for the evening. Our aim is to make everything feel effortless, warm and personal, while creating a gastronomic experience that our clients will remember long after the final course.