Chef Blai Florensa is in love with traditional Catalan cuisine but also bets on innovation in modern cuisine. The product of territory works by giving value to the collective brand.
During his professional career he has been working in different restaurants in Lleida, where he was trained, as well as in Girona. And he also made a Stage at the Can Jubany Restaurant in Calldetenes.
He has received awards awarded by the Lleida Hotel Federation; 1st Prize of the contest for young chefs Ángel Moncusí, and 3rd Prize for the best kitchen work in the contest young chefs Ángel Moncusí.
Ricardo García has extensive experience as a waiter and head waiter since he has been working for the past 15 years in the hospitality sector. He has trained as a specialist in hospitality and tourism, specializing in the room.