Nandu Jubany is one of Catalonia’s most dynamic chefs, holder of a Michelin star at Can Jubany, his restaurant in a rustic farmhouse near Vic. Known for refined versions of traditional Catalan cuisine built on produce grown and reared on site, he has become one of the most influential and hard-working figures in Spanish gastronomy.
From a family restaurant kitchen at 18 to a global portfolio of restaurants, Jubany combines deep roots in Catalan tradition with a restless entrepreneurial energy.
TL;DR
- Catalan chef, born in 1971 in Monistrol de Calders
- Chef-owner of Can Jubany near Vic (1 Michelin star)
- Opened Can Jubany in 1995; earned its star in 1998
- Cooks refined versions of traditional Catalan cuisine
- Trained with Carles Gaig and in the Basque Country
Nandu Jubany key facts
| Born | 1971, Monistrol de Calders |
| Nationality | Spanish (Catalan) |
| Restaurant | Can Jubany, Calldetenes (1 Michelin star) |
| Michelin star | 1998 |
| Known for | Refined traditional Catalan cuisine |
Early years
Nandu Jubany was born in 1971 and became head chef at his family’s restaurant, Urbisol, at just 18. Two Catalan chefs shaped his path: Carles Gaig, in whose kitchen he cooked on his days off, and Faust Terra. He also spent time in the Basque Country with Juan Mari Arzak and at Martin Berasategui’s Bodegon Alejandro.
Can Jubany
In the autumn of 1995, Jubany and his wife Anna Orte opened Can Jubany in a cosy traditional farmhouse near Vic. Just three years later, in 1998, the restaurant and its chef earned a Michelin star. The farmhouse grows produce and rears livestock, supplying the kitchen directly.
A global portfolio
Today Jubany’s activities span research and development, events, a hotel and a wide range of restaurants, including ventures in Hong Kong and Singapore, and a role as gastronomic advisor to a Spanish hospitality group. Few chefs are as prolific or as tireless.
Signature style
Jubany’s cooking takes the traditional cuisine of Catalonia and refines it with technical skill and the freshest possible produce, much of it raised on his own land. It is generous, rooted and full of flavour – a modern expression of Catalan tradition from one of its most energetic ambassadors.
Nandu Jubany in context
Jubany is one of Catalonia’s leading chefs featured on Pickup Table 4, alongside his mentor Carles Gaig and fellow Barcelona chef Xavier Pellicer.
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Nandu Jubany FAQ
Who is Nandu Jubany?
A Catalan chef with a Michelin star at Can Jubany near Vic.
When did he earn his star?
In 1998, three years after opening.
What is special about his restaurant?
It is a farmhouse that grows produce and rears livestock on site.
Who did he train with?
Carles Gaig, and in the Basque Country with Arzak and Berasategui.
What is his style?
Refined versions of traditional Catalan cuisine.
