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Jordi Cantó
Chef specializing in contemporary Mallorcan cuisine (Mallorca, Spain)
Chef of Sa Clastra, a restaurant recognized with a Michelin star and a Repsol Sun. His cuisine combines local produce, memory, Mallorcan tradition, and contemporary technique in a proposal deeply connected to the land.
Who is Jordi Cantó?
Transforms the memory and landscape of Mallorca into a creative, sensitive, and deeply rooted cuisine.
Born in Mallorca, Jordi Cantó found his vocation in childhood memories and Sunday family meals at his grandmother's house. Those gatherings around traditional recipes awakened his passion for cooking and defined a way of understanding gastronomy based on sharing, evoking emotion, and connecting with the environment.
Throughout his career, he has worked in renowned kitchens such as Nerua, at the Guggenheim Museum Bilbao; DiverXO, in Madrid; and Casa Marcial in Asturias. In 2013, he joined the Castell Son Claret gastronomic project alongside Fernando P. Arellano, and for several years he served as head chef at Zaranda.
In 2021, he took over as director of Sa Clastra, where he created a menu deeply rooted in Mallorca. His "Wind and Memory" menu explores the island through its landscapes, products, traditions, and memories. Under his leadership, the restaurant has been awarded a Michelin star and a Repsol Sun.
