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David Andrés
Head Chef specializing in contemporary fine dining (Barcelona, Spain)
Head Chef at Via Veneto, a Michelin-starred restaurant. Trained at ABaC and recognized by Forbes as one of Europe's most influential young people, he combines tradition, contemporary technique, and respect for the product.
Who is David Andrés?
Reinterpreting classic cuisine through contemporary technique, creativity, and respect for the product.
A native of Igualada, David Andrés decided to leave his architecture studies to pursue a professional career in the culinary world. His journey began at ABaC, where he completed much of his training and held positions of responsibility alongside chefs such as Xavier Pellicer and Jordi Cruz.
At the same time, he launched Somiatruites in Igualada—a personal project focused on cuisine rooted in the local region, sustainability, and locally sourced ingredients. His talent led him to represent Spain and Portugal on several occasions at the international S.Pellegrino Young Chef competition.
In 2019, he became Head Chef at Via Veneto, one of Barcelona’s historic restaurants. At the helm of this Michelin-starred kitchen, he blends the establishment's classic heritage with modern techniques, creativity, and a meticulous selection of ingredients. In 2017, Forbes named him to its "30 Under 30 Europe" list in the Arts & Culture category.
