Jordi
Private Chef · Ibiza- Hyves
- 0
- Buchungen
- 0
- Dabei seit
- 2025
„Hardworking, Professional, and Perfectionist person. Humility and Perseverance Are My Core Values.“
Bio von Jordi
My name is Jordi Narcís, a chef and passionate lover of gastronomy in all its forms. I’ve been learning this craft for over 10 years purely out of vocation, as from a very young age I’ve been fascinated by food and curious about how everything is made. At 16, I balanced my studies with night shifts at a local restaurant in my hometown, simply to observe how a kitchen was run. Knowing this was my true calling, I began studying and working in various restaurants in both the Basque Country and Barcelona. After that, I started working with the great chef Miquel Antoja at Foodlona, the company where I grew and developed as a cook and chef. Also pastry under the leadership of Valentina Lorieto. I absorbed everything I could, exploring many types of cuisines and culinary cultures until eventually leading the team as Head Chef for four years. Thanks to all that experience, today I dedicate myself fully to my greatest passion: being a private chef and making your culinary dreams come true!
„Hardworking, Professional, and Perfectionist person. Humility and Perseverance Are My Core Values.“
Leistungen
- Private Chef ServiceAuf Anfrage
Tailored menus with premium ingredients, any cuisine style. I create a full culinary experience at your home, adapted to your taste and preferences.
4 Std. · pro Termin - Showcooking ExperienceAuf Anfrage
Watch your dishes come to life in front of you. A live, immersive food experience that brings flavor, technique, and connection to the table.
2 Std. · pro Termin - Cooking WorkshopAuf Anfrage
Fun, hands-on class where I teach you to cook your favorite dishes — step-by-step, with tips for perfect results every time. For groups or individuals.
3 Std. · pro Termin
Bio von Jordi
My name is Jordi Narcís, a chef and passionate lover of gastronomy in all its forms. I’ve been learning this craft for over 10 years purely out of vocation, as from a very young age I’ve been fascinated by food and curious about how everything is made. At 16, I balanced my studies with night shifts at a local restaurant in my hometown, simply to observe how a kitchen was run. Knowing this was my true calling, I began studying and working in various restaurants in both the Basque Country and Barcelona. After that, I started working with the great chef Miquel Antoja at Foodlona, the company where I grew and developed as a cook and chef. Also pastry under the leadership of Valentina Lorieto. I absorbed everything I could, exploring many types of cuisines and culinary cultures until eventually leading the team as Head Chef for four years. Thanks to all that experience, today I dedicate myself fully to my greatest passion: being a private chef and making your culinary dreams come true!