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Chefs
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Xavier Gruber studied in the CETT school of hospitality for three years and did his work experience in the same school, the Hotel Alimar and the Parliament of Catalonia.
During the duration of the course he was doing work experience in the the Bulli and the Bulli restaurant. Once school was finalised, he was a stage in the restaurant of Martin Berasategui, in Lasarte, entremetiere, passing through Torre del Remi, in Puigcerdà, where he practiced being the head chef of meat parting. The next stop was in the Boix de la Cerdaña restaurant in Barcelona, starting from the second in charge to head chef for two years, passing through the Manairó where was second in the kitchen and from there to his current position as head chef in the Syrah restaurant.
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