At just 15 years of age, Andreu began his career in the kitchen by washing up pots and pans in a typical sun and beach hotel. Years later, he became the youngest chef in the Balearic Islands to be awarded a Michelin star.
He has worked in the kitchens of Mugaritz and at Ferran Adrià’s El Bulli. He has cooked in London, Stockholm, Brazil, Moscow, Paris, Miami and for the Royal Family in Kuwait.
In April 2011, he decided to open his own restaurant at the Predi Son Jaumell Rural Hotel in Capdepera and the Michelin Guide awarded him his first star. In 2020, he was awarded the green star which reinforces Genestra’s gastronomy in Spain even more, if that’s even possible.
Cooking has given Rafeal a pleasant surprise although Rafael has given cooking an even greater surprise. He started working in a small restaurant in Manacor. It was there where he started to feel a great passion towards cooking which until then had never felt. At that moment he started to study culinary skills. His first training was carried out in Restaurant Andreu Genestra. He started with confectionary baking and has been through all aspects of culinary skills until he has become Head of the Kitchen at the age of 26. At the end of each season he goes abroad to acquire more culinary skills what’s more is his passion to learn new culinary techniques and flavors. He has been to Denmark, Italy, Bolivia, Mexico, China and India where he has taught in famous restaurants of international prestige.
Organized and meticulous. She joined Andreu Genestra’s team in 2016.
She knows in detail the style, philosophy and recipe book of Mallorca and the Mediterranean like no one else.
She is a fundamental part of Andreu Genestra’s kitchen and the ideas of the dishes you will see and taste are the result of her talent, research and professionalism.