Tuesday, February 23rd

Available from 12:00
Quim Casellas , Casamar Restaurant. Llafranc (Girona)
Toni Izquierdo, Mas dels Arcs Restaurant. Palamós (Girona)
Àlex Peiró, S ommelier of the Casamar Restaurant. Llafranc (Girona)
Members of La Cuina de l’Empordanet

Quim Casellas, belongs to the generation of young chefs who feel an inalienable passion for cooking and have an enthusiasm that gives a magical touch to their work. He began working with Joan Piqué, who became his master in his reference and who discovered his cuisine. Since then, in addition to working in the family hotel-restaurant, he continued to train in kitchens such as Carles Gaig, Joan Roca, Fermí Puig and from all of them he learned and acquired a broader vision that allowed him to dare. -is with new experiences. Always united in the Empordà, its territory and its products, it quickly became part of the collective of La Cuina de l’Empordanet and later of the slow food movement. All these works bore fruit in November of 2011 when the Michelin Guide awarded him a star, which marked a turning point in Quim’s career. He has traveled as an ambassador for his cuisine in China, London, USA, Paris, Portugal and Germany. From 2014 and as a result of the solidarity event I invite you to dinner in Madrid, Quim wakes up to his social commitment and decides to create the “entaulats” project that is held every year in Palafrugell in March. This project seeks to bring the world of cooking and healthy habits to different groups, such as volunteers from different local associations, the disabled, schools, institutes, conducting an educational day with different workshops and leisure activities. Its motto is: “My passion is cooking, my obsession is Quality”

Toni Izquierdo, at the age of 15 he entered the hospitality school in Girona for 2 years and the school in Madrid for another 2 years. Through the schools he began to stay in kitchens: La Gavina Hotel in S’agaro, at the Ritz in Madrid, Hotel Maria Cristina in San Sebastián, Akelarre in San Sebastián, Currito de Sabturro, in Switzerland, France, etc. In 1987, with Anna his wife, they took over the family business and tried to give it a different twist, focusing on the business with the new trends of the moment. They founded, with several colleagues, the group, “Cuina de l’Empordanet” of which he was president for 6 years. In the kitchen the quality of the ingredients is its strength, along with simplicity and honesty. Make a seasonal and sentimental cuisine.