He started his path in the kitchen doing the washing up at a sun and beach hotel when he was only 15 years old. At the age of 16 he started his studies at the Hotel School of the University of the Balearic Islands so that he later got the chance of working at the island’s best hotels.
When he was 19, he moved to Barcelona, where he worked at the Hotel Condes de Barcelona for a year. Andreu came back to Mallorca to work in Marc Fosh’s kitchen at the Hotel Read’s, where he learnt one of his culinary basics. He continued at Son Brull, which provided him with the vision of the select Majorcan cuisine.
The Basque Country had always been his dream and at the age of 21, he did a Stage at the Mugaritz Restaurant and at Juan Mari Arzak Restaurant, who deeply marked his career.
Back in Barcelona, Espai&Sucre Restaurant gave him creativity in the dessert world and he also learnt from the experience of one of his favourite masters: Jean Louis Neichel.
In 2008 he landed in Ferran Adrià’s Bulli for one whole season and part of 2009 season. He got his desire to improve himself from his experience at Cala Montjoi Restaurant.
He took control of the restaurant El Pi in Hotel Barceló Formentor as executive chef for 3 seasons.
He has been cooking during winter seasons in places such as London, Stockholm, Brazil, Moscow, Paris and Miami. In Kuwait, after he had worked at Royal Family’s service, he realised that it was time to start a new phase of his life.
Enriched by overseas experience, in April 2011 he decided to open his own restaurant: Andreu Genestra Restaurant in the Hotel Predi Son Jaumell in Capdepera, Mallorca.
After a lot of work and with a lot of spirit of sacrifice, Andreu has been given a Michelin Star and the Repsol Guide awards him with a Sun.
The brand Andreu Genestra is strengthened with the Catering and with Andreu’s second restaurant called Aromata in the city of Palma de Mallorca.
In his day to day there is also place for collaborations on the radio in programmes such as “A vivir que son dos días” from Cadena SER and on TV shows like “Cuina i Guanya” or “Una micona més”.