Creative chef, highly familiar with Empordà cuisine. Enamoured with local, seasonal products. A great master of rice and of fresh fish dishes. Previously from Terrassa Terramar, he has directed kitchens such as the one at Hotel Restaurant Sa Punta and at Hotel Llafranc.
Trained at Corcubión in Galicia, very attentive to guests, Cayetano is very fond of good taste and distinction. When working in Andorra, he was the dining room manager of the Restaurant Aquarius which has a Michelin star. He is an expert in pairing food with wines from Galicia and from the Empordà.