Catalonia

Barcelona

Spain

“Life’s most meaningful moments are shared around a table.”I have cooked for families, executives, athletes, and travelers who value one thing above all: 
eating exceptionally well in a private, calm, and thoughtfully executed environment.My work as a private chef goes beyond cooking. 
It is about reading the context, understanding people, adapting to each space, and ensuring everything flows naturally.


After more than a decade in professional kitchens, international catering, and private consulting, I bring the same principle to every service: 
structure, precision, and deep respect for the experience.

A refreshing cold soup made with ripe tomatoes and roasted red peppers, finished with basil oil, toasted almonds and extra virgin olive oil.

Chilled Tomato and Roasted Pepper Soup

Lightly charred baby gem lettuce served with a lemon and anchovy dressing, aged Manchego cheese and smoked extra virgin olive oil.

Charred Baby Gem Lettuce with Manchego

Traditional short-grain rice cooked in a rich saffron and seafood stock with cuttlefish, prawns, roasted peppers and seasonal vegetables, finished with fresh lemon and served with a smooth saffron aioli.

Mediterranean Seafood Paella

A classic Catalan custard infused with orange peel and cinnamon, finished with a thin layer of caramelised sugar.

Crema Catalana

A relaxed Mediterranean dining experience built around a traditional paella cooked and finished at your home. The menu combines fresh seasonal ingredients, coastal flavours and generous sharing-style dining. Ideal for private lunches, family gatherings and celebrations with friends. The displayed price is based on groups of 8 to 14 guests. One paella selection applies to the entire group. Smaller groups may be subject to a minimum booking value. Travel, additional staff and premium ingredients can be quoted separately.

Mediterranean Rice Experience

Crispy artisan bread topped with smoked aubergine cream, roasted cherry tomatoes, fresh herbs and extra virgin olive oil.

Smoked Aubergine Tostada

Seasonal tomatoes and lightly seared watermelon served with goat’s cheese, basil dressing, toasted pistachios and a touch of aged balsamic.

Heirloom Tomato and Watermelon Salad

Fire-grilled beef picanha, rested and sliced for sharing, served with rosemary roasted potatoes, charred seasonal vegetables and homemade chimichurri.

Grilled Picanha with Chimichurri

Caramelised grilled pineapple served with a light lime mascarpone cream and toasted coconut.

Grilled Pineapple with Lime Mascarpone

A generous Mediterranean menu inspired by open-fire cooking, seasonal produce and relaxed sharing-style dining. Designed for private celebrations, villas and outdoor gatherings, the menu combines smoky flavours, quality ingredients and a carefully prepared grill experience finished at your home.

Mediterranean Fire & Grill

Roasted aubergine glazed with sweet red miso, served with pickled cucumber, toasted sesame and fresh herbs.

Miso-Glazed Aubergine

Tender Iberian pork, slowly cooked and finished with a soy and mirin glaze, served with sweet potato purée, charred seasonal greens and ginger jus.

Iberian Pork with Soy and Mirin Glaze

A light miso-infused tiramisu layered with mascarpone cream and coffee-soaked sponge, served with caramelised matcha dorayaki and a delicate touch of toasted sesame.

Miso Tiramisu with Caramelised Matcha Dorayaki

Lightly seared salmon served with homemade citrus ponzu, sesame, spring onion and pickled radish.

Salmon Tataki with Citrus Ponzu

A refined four-course menu combining Japanese technique with Mediterranean ingredients and seasonal produce. Designed for intimate dinners and special celebrations, the experience balances clean flavours, careful presentation and modern cooking without unnecessary formality.

Japanese Mediterranean Table

Indication of Chef Guillem's skills and specialties

Miso-Glazed Aubergine

Iberian Pork with Soy and Mirin Glaze

Miso Tiramisu with Caramelised Matcha Dorayaki

Salmon Tataki with Citrus Ponzu

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Guillem