The chef at the Vicus, Damià Rafecas, offers signature cuisine based on updating traditional recipes. Damià belongs to the new generation of chefs who prepare Catalan cuisine and was trained at restaurants such as AbaC, Sant Pau, L’Esguard, El Racó d’en Freixa and La Cuina de Can Pipes.
Dining Room Manager and Sommelier. He trained in restaurants such as El Celler de Can Roca and the Casamar in Llafranc. He has a Specialisation Diploma in Sommelier from the Girona School of Hostility and Tourism.