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Nandu Jubany fue criado entre fogones y a los 18 a\u00f1os ya trabajaba como jefe de cocina en Urbisol, el restaurante familiar. Posteriormente trabaj\u00f3 en otros grandes restaurantes, como el Cabo Mayor de Madrid o la Fonda Sala d\u2019Olost del Llu\u00e7anes. En esta primera etapa aprendi\u00f3 junto a reconocidos cocineros como Carles Gaig, Faust Terra, Juan Mari Arzak y Mart\u00edn Berasategui.En 1995 decide abrir, junto a su esposa Anna Orte, su propio restaurante, Can Jubany, una acogedora masia que se ha convertido en un referente gastron\u00f3mico. Tres a\u00f1os despu\u00e9s, el restaurante y su chef reciben una estrella Michelin.En 2001 abre un segundo restaurante en pleno coraz\u00f3n del Montseny, Mas d\u2019Osor, convertido hoy en d\u00eda en un referente para celebraciones y eventos. En 2005, abre El Serrat del Figar\u00f3, en Taradell, otra sala de banquetes y eventos. En 2006, inaugura el Hotel Mas Albereda en Sany Juli\u00e0 de Vilatorta. En 2011, se une a Carles Gaig para impulsar un proyecto conjunto: la gesti\u00f3n de los restaurantes \u201cOr\u00edgens, Arrels y Sol i neu\u201d del Sport Hotel Hermitage & Spa de Andorra.En 2014, la Gu\u00eda Repsol concede su m\u00e1ximo reconocimiento gastron\u00f3mico de Espa\u00f1a al restaurante Can Jubany con tres Soles Repsol.<\/p>\n
Nandu Jubany participa tambi\u00e9n en el curso \u201cScience & Cooking\u201d de la Universidad de Harvard, en Estados Unidos, impulsado por la Fundaci\u00f3n Alicia, con una ponencia sobre la elaboraci\u00f3n de emulsiones y el allioli.<\/p>\n
Su cocina es una mezcla sorprendente entre la tradici\u00f3n de calidad y la modernidad. Sus platos son el resultado de una cuidadosa elecci\u00f3n de los mejores productos de la tierra y la reinvenci\u00f3n de sus recetas.<\/p>\n"}}}},"9":{"name":"Interests"},"10":{"name":"Professionale"},"2":{"name":"Professional","fields":{"24":{"name":"Bio - Title","value":{"raw":"Owner and Chef at Can Jubany 1 Michelin Star (Barcelona, Spain)","unserialized":["Owner and Chef at Can Jubany 1 Michelin Star (Barcelona, Spain)"],"rendered":"
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His style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness.<\/p>\n"}},"32":{"name":"Experience - Text","value":{"raw":"Nandu Jubany was raised in the kitchen. At the age of 18, he was already working as head chef at Urbisol, the family restaurant. Later he worked in other great restaurants, such as the Cabo Mayor in Madrid or the Fonda Sala d\u2019Olost in Llu\u00e7anes. In this first stage, he learned from renowned chefs such as Carles Gaig, Faust Terra, Juan Mari Arzak and Mart\u00edn Berasategui.\r\n\r\nIn 1995, together with his wife Anna Orte, he decided to open his own restaurant, Can Jubany, a cosy farmhouse that has become a gastronomic benchmark. Three years later, the restaurant and its chef received a Michelin star.\r\nIn 2001 he opened a second restaurant in the heart of Montseny, Mas d\u2019Osor, which today has become a hotspot for celebrations and events. In 2005, El Serrat del Figar\u00f3 opened, in Taradell, another banquet and event room. In 2006, he inaugurated the Hotel Mas Albereda in Sany Juli\u00e0 de Vilatorta. In 2011, he joined Carles Gaig to promote a joint project: managing the \u201cOr\u00edgens, Arrels and Sol i neu\u201d restaurants of the Sport Hotel Hermitage & Spa in Andorra.\r\nIn 2014, the Repsol Guide awarded its highest gastronomic recognition in Spain to the Can Jubany restaurant with three Repsol Suns.\r\n\r\nNandu Jubany also participates in the \u201cScience & Cooking\u201d course at Harvard University in the United States, promoted by the Alicia Foundation, with a presentation on the preparation of emulsions and allioli.\r\nHis style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness.","unserialized":["Nandu Jubany was raised in the kitchen. At the age of 18, he was already working as head chef at Urbisol, the family restaurant. Later he worked in other great restaurants, such as the Cabo Mayor in Madrid or the Fonda Sala d\u2019Olost in Llu\u00e7anes. In this first stage, he learned from renowned chefs such as Carles Gaig, Faust Terra, Juan Mari Arzak and Mart\u00edn Berasategui.\r\n\r\nIn 1995, together with his wife Anna Orte, he decided to open his own restaurant, Can Jubany, a cosy farmhouse that has become a gastronomic benchmark. Three years later, the restaurant and its chef received a Michelin star.\r\nIn 2001 he opened a second restaurant in the heart of Montseny, Mas d\u2019Osor, which today has become a hotspot for celebrations and events. In 2005, El Serrat del Figar\u00f3 opened, in Taradell, another banquet and event room. In 2006, he inaugurated the Hotel Mas Albereda in Sany Juli\u00e0 de Vilatorta. In 2011, he joined Carles Gaig to promote a joint project: managing the \u201cOr\u00edgens, Arrels and Sol i neu\u201d restaurants of the Sport Hotel Hermitage & Spa in Andorra.\r\nIn 2014, the Repsol Guide awarded its highest gastronomic recognition in Spain to the Can Jubany restaurant with three Repsol Suns.\r\n\r\nNandu Jubany also participates in the \u201cScience & Cooking\u201d course at Harvard University in the United States, promoted by the Alicia Foundation, with a presentation on the preparation of emulsions and allioli.\r\nHis style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness."],"rendered":"
Nandu Jubany was raised in the kitchen. At the age of 18, he was already working as head chef at Urbisol, the family restaurant. Later he worked in other great restaurants, such as the Cabo Mayor in Madrid or the Fonda Sala d\u2019Olost in Llu\u00e7anes. In this first stage, he learned from renowned chefs such as Carles Gaig, Faust Terra, Juan Mari Arzak and Mart\u00edn Berasategui.<\/p>\n
In 1995, together with his wife Anna Orte, he decided to open his own restaurant, Can Jubany, a cosy farmhouse that has become a gastronomic benchmark. Three years later, the restaurant and its chef received a Michelin star.
\nIn 2001 he opened a second restaurant in the heart of Montseny, Mas d\u2019Osor, which today has become a hotspot for celebrations and events. In 2005, El Serrat del Figar\u00f3 opened, in Taradell, another banquet and event room. In 2006, he inaugurated the Hotel Mas Albereda in Sany Juli\u00e0 de Vilatorta. In 2011, he joined Carles Gaig to promote a joint project: managing the \u201cOr\u00edgens, Arrels and Sol i neu\u201d restaurants of the Sport Hotel Hermitage & Spa in Andorra.
\nIn 2014, the Repsol Guide awarded its highest gastronomic recognition in Spain to the Can Jubany restaurant with three Repsol Suns.<\/p>\n
Nandu Jubany also participates in the \u201cScience & Cooking\u201d course at Harvard University in the United States, promoted by the Alicia Foundation, with a presentation on the preparation of emulsions and allioli.
\nHis style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness.<\/p>\n"}},"1183":{"name":"Portrait","value":{"raw":"bpxcftr-profile-uploads\/456\/image\/bionandujubani.jpg","unserialized":["bpxcftr-profile-uploads\/456\/image\/bionandujubani.jpg"],"rendered":"
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Posteriormente trabaj\u00f3 en otros grandes restaurantes, como el Cabo Mayor de Madrid o la Fonda Sala d\u2019Olost del Llu\u00e7anes. En esta primera etapa aprendi\u00f3 junto a reconocidos cocineros como Carles Gaig, Faust Terra, Juan Mari Arzak y Mart\u00edn Berasategui.En 1995 decide abrir, junto a su esposa Anna Orte, su propio restaurante, Can Jubany, una acogedora masia que se ha convertido en un referente gastron\u00f3mico. Tres a\u00f1os despu\u00e9s, el restaurante y su chef reciben una estrella Michelin.En 2001 abre un segundo restaurante en pleno coraz\u00f3n del Montseny, Mas d\u2019Osor, convertido hoy en d\u00eda en un referente para celebraciones y eventos. En 2005, abre El Serrat del Figar\u00f3, en Taradell, otra sala de banquetes y eventos. En 2006, inaugura el Hotel Mas Albereda en Sany Juli\u00e0 de Vilatorta. En 2011, se une a Carles Gaig para impulsar un proyecto conjunto: la gesti\u00f3n de los restaurantes \u201cOr\u00edgens, Arrels y Sol i neu\u201d del Sport Hotel Hermitage & Spa de Andorra.En 2014, la Gu\u00eda Repsol concede su m\u00e1ximo reconocimiento gastron\u00f3mico de Espa\u00f1a al restaurante Can Jubany con tres Soles Repsol.\r\n\r\nNandu Jubany participa tambi\u00e9n en el curso \u201cScience & Cooking\u201d de la Universidad de Harvard, en Estados Unidos, impulsado por la Fundaci\u00f3n Alicia, con una ponencia sobre la elaboraci\u00f3n de emulsiones y el allioli.\r\n\r\nSu cocina es una mezcla sorprendente entre la tradici\u00f3n de calidad y la modernidad. Sus platos son el resultado de una cuidadosa elecci\u00f3n de los mejores productos de la tierra y la reinvenci\u00f3n de sus recetas."],"rendered":" Nandu Jubany fue criado entre fogones y a los 18 a\u00f1os ya trabajaba como jefe de cocina en Urbisol, el restaurante familiar. Posteriormente trabaj\u00f3 en otros grandes restaurantes, como el Cabo Mayor de Madrid o la Fonda Sala d\u2019Olost del Llu\u00e7anes. En esta primera etapa aprendi\u00f3 junto a reconocidos cocineros como Carles Gaig, Faust Terra, Juan Mari Arzak y Mart\u00edn Berasategui.En 1995 decide abrir, junto a su esposa Anna Orte, su propio restaurante, Can Jubany, una acogedora masia que se ha convertido en un referente gastron\u00f3mico. Tres a\u00f1os despu\u00e9s, el restaurante y su chef reciben una estrella Michelin.En 2001 abre un segundo restaurante en pleno coraz\u00f3n del Montseny, Mas d\u2019Osor, convertido hoy en d\u00eda en un referente para celebraciones y eventos. En 2005, abre El Serrat del Figar\u00f3, en Taradell, otra sala de banquetes y eventos. En 2006, inaugura el Hotel Mas Albereda en Sany Juli\u00e0 de Vilatorta. En 2011, se une a Carles Gaig para impulsar un proyecto conjunto: la gesti\u00f3n de los restaurantes \u201cOr\u00edgens, Arrels y Sol i neu\u201d del Sport Hotel Hermitage & Spa de Andorra.En 2014, la Gu\u00eda Repsol concede su m\u00e1ximo reconocimiento gastron\u00f3mico de Espa\u00f1a al restaurante Can Jubany con tres Soles Repsol.<\/p>\n Nandu Jubany participa tambi\u00e9n en el curso \u201cScience & Cooking\u201d de la Universidad de Harvard, en Estados Unidos, impulsado por la Fundaci\u00f3n Alicia, con una ponencia sobre la elaboraci\u00f3n de emulsiones y el allioli.<\/p>\n Su cocina es una mezcla sorprendente entre la tradici\u00f3n de calidad y la modernidad. Sus platos son el resultado de una cuidadosa elecci\u00f3n de los mejores productos de la tierra y la reinvenci\u00f3n de sus recetas.<\/p>\n"}}}},"9":{"name":"Interests"},"10":{"name":"Professionale"},"2":{"name":"Professional","fields":{"24":{"name":"Bio - Title","value":{"raw":"Owner and Chef at Can Jubany 1 Michelin Star (Barcelona, Spain)","unserialized":["Owner and Chef at Can Jubany 1 Michelin Star (Barcelona, Spain)"],"rendered":" Owner and Chef at Can Jubany 1 Michelin Star (Barcelona, Spain)<\/p>\n"}},"23":{"name":"Bio - Text","value":{"raw":"His style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness.","unserialized":["His style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness."],"rendered":" His style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness.<\/p>\n"}},"32":{"name":"Experience - Text","value":{"raw":"Nandu Jubany was raised in the kitchen. At the age of 18, he was already working as head chef at Urbisol, the family restaurant. Later he worked in other great restaurants, such as the Cabo Mayor in Madrid or the Fonda Sala d\u2019Olost in Llu\u00e7anes. In this first stage, he learned from renowned chefs such as Carles Gaig, Faust Terra, Juan Mari Arzak and Mart\u00edn Berasategui.\r\n\r\nIn 1995, together with his wife Anna Orte, he decided to open his own restaurant, Can Jubany, a cosy farmhouse that has become a gastronomic benchmark. Three years later, the restaurant and its chef received a Michelin star.\r\nIn 2001 he opened a second restaurant in the heart of Montseny, Mas d\u2019Osor, which today has become a hotspot for celebrations and events. In 2005, El Serrat del Figar\u00f3 opened, in Taradell, another banquet and event room. In 2006, he inaugurated the Hotel Mas Albereda in Sany Juli\u00e0 de Vilatorta. In 2011, he joined Carles Gaig to promote a joint project: managing the \u201cOr\u00edgens, Arrels and Sol i neu\u201d restaurants of the Sport Hotel Hermitage & Spa in Andorra.\r\nIn 2014, the Repsol Guide awarded its highest gastronomic recognition in Spain to the Can Jubany restaurant with three Repsol Suns.\r\n\r\nNandu Jubany also participates in the \u201cScience & Cooking\u201d course at Harvard University in the United States, promoted by the Alicia Foundation, with a presentation on the preparation of emulsions and allioli.\r\nHis style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness.","unserialized":["Nandu Jubany was raised in the kitchen. At the age of 18, he was already working as head chef at Urbisol, the family restaurant. Later he worked in other great restaurants, such as the Cabo Mayor in Madrid or the Fonda Sala d\u2019Olost in Llu\u00e7anes. In this first stage, he learned from renowned chefs such as Carles Gaig, Faust Terra, Juan Mari Arzak and Mart\u00edn Berasategui.\r\n\r\nIn 1995, together with his wife Anna Orte, he decided to open his own restaurant, Can Jubany, a cosy farmhouse that has become a gastronomic benchmark. Three years later, the restaurant and its chef received a Michelin star.\r\nIn 2001 he opened a second restaurant in the heart of Montseny, Mas d\u2019Osor, which today has become a hotspot for celebrations and events. In 2005, El Serrat del Figar\u00f3 opened, in Taradell, another banquet and event room. In 2006, he inaugurated the Hotel Mas Albereda in Sany Juli\u00e0 de Vilatorta. In 2011, he joined Carles Gaig to promote a joint project: managing the \u201cOr\u00edgens, Arrels and Sol i neu\u201d restaurants of the Sport Hotel Hermitage & Spa in Andorra.\r\nIn 2014, the Repsol Guide awarded its highest gastronomic recognition in Spain to the Can Jubany restaurant with three Repsol Suns.\r\n\r\nNandu Jubany also participates in the \u201cScience & Cooking\u201d course at Harvard University in the United States, promoted by the Alicia Foundation, with a presentation on the preparation of emulsions and allioli.\r\nHis style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness."],"rendered":" Nandu Jubany was raised in the kitchen. At the age of 18, he was already working as head chef at Urbisol, the family restaurant. Later he worked in other great restaurants, such as the Cabo Mayor in Madrid or the Fonda Sala d\u2019Olost in Llu\u00e7anes. In this first stage, he learned from renowned chefs such as Carles Gaig, Faust Terra, Juan Mari Arzak and Mart\u00edn Berasategui.<\/p>\n In 1995, together with his wife Anna Orte, he decided to open his own restaurant, Can Jubany, a cosy farmhouse that has become a gastronomic benchmark. Three years later, the restaurant and its chef received a Michelin star. Nandu Jubany also participates in the \u201cScience & Cooking\u201d course at Harvard University in the United States, promoted by the Alicia Foundation, with a presentation on the preparation of emulsions and allioli. Owner and Chef at Can Jubany 1 Michelin Star.<\/p>\n"}}}},"4":{"name":"Professionnelle","fields":{"1205":{"name":"Pays","value":{"raw":"FR","unserialized":["FR"],"rendered":" France<\/p>\n"}}}},"3":{"name":"Contact","fields":{"12":{"name":"Social","value":{"raw":"a:6:{s:8:\"facebook\";s:0:\"\";s:7:\"twitter\";s:31:\"https:\/\/twitter.com\/NanduJubany\";s:9:\"instagram\";s:46:\"https:\/\/www.instagram.com\/nandujubany_oficial\/\";s:8:\"linkedIn\";s:51:\"https:\/\/www.linkedin.com\/in\/nandu-jubany-247002153\/\";s:7:\"youTube\";s:0:\"\";s:6:\"twitch\";s:0:\"\";}","unserialized":{"facebook":"","twitter":"https:\/\/twitter.com\/NanduJubany","instagram":"https:\/\/www.instagram.com\/nandujubany_oficial\/","linkedIn":"https:\/\/www.linkedin.com\/in\/nandu-jubany-247002153\/","youTube":"","twitch":""},"rendered":" , https:\/\/twitter.com\/NanduJubany<\/a>, https:\/\/www.instagram.com\/nandujubany_oficial\/<\/a>, https:\/\/www.linkedin.com\/in\/nandu-jubany-247002153\/<\/a>, , <\/p>\n"}},"19":{"name":"Website","value":{"raw":"https:\/\/canjubany.com\/","unserialized":["https:\/\/canjubany.com\/"],"rendered":"
\nIn 2001 he opened a second restaurant in the heart of Montseny, Mas d\u2019Osor, which today has become a hotspot for celebrations and events. In 2005, El Serrat del Figar\u00f3 opened, in Taradell, another banquet and event room. In 2006, he inaugurated the Hotel Mas Albereda in Sany Juli\u00e0 de Vilatorta. In 2011, he joined Carles Gaig to promote a joint project: managing the \u201cOr\u00edgens, Arrels and Sol i neu\u201d restaurants of the Sport Hotel Hermitage & Spa in Andorra.
\nIn 2014, the Repsol Guide awarded its highest gastronomic recognition in Spain to the Can Jubany restaurant with three Repsol Suns.<\/p>\n
\nHis style is a surprising mix of tradition and modernity. His dishes result from a careful choice of the best products and inventiveness.<\/p>\n"}},"1183":{"name":"Portrait","value":{"raw":"bpxcftr-profile-uploads\/456\/image\/bionandujubani.jpg","unserialized":["bpxcftr-profile-uploads\/456\/image\/bionandujubani.jpg"],"rendered":"<\/p>\n"}},"1234":{"name":"Hint","value":{"raw":"Owner and Chef at Can Jubany 1 Michelin Star.","unserialized":["Owner and Chef at Can Jubany 1 Michelin Star."],"rendered":"