Jordi Calvache began his professional career at a very early age. Since he was eleven years old his attention caught the hobs and frying pans in the family kitchen, where he was watching the art of cooking, open to any advice and dreaming of becoming a major chef one day.
As a tireless traveler, he gained his first experiences and learned with reknown chefs like Ferran Adria at the restaurant El Bulli and the restaurant hacienda Benazuza in Seville, as well with Pedro Suijana, Restaurant Akelare in San Sebastian, which formed a solid education in his career in haute cuisine. Furthermore, his work-path led him to large and high standard hotels, having chef positions at the Hotel Arts Barcelona, Hotel Ritz Carlton Cancun, Castillo Hotel Son Vida in Palma de Mallorca, Mandarin Oriental Barcelona Hotel Hermitage & Spa in Andorra and the Hotel Alfonso XIII in Sevilla, amongst others.
The creation and management of his own company D’Calvache Catering was an exciting challenge 10 years ago. In accordance with his work commitments in the upscale hotel business he spent a lot of time, effort, energy and ambition to become one of the most established in the industry.
The result of creative maturity of his corporate philosophy in the kitchen is dynamic and at the same time passionate. His personal handwriting bears the innovation and the creation of something new, whilst the original taste is maintained and each dish is unique.
Jordi Calvache is a chef of extraordinary personality. It is the result of performance, innovation and faithfulness to his vocation with outstanding skills.
Our young highly qualified and experienced team vouch for the success of D’Calvache Catering.
Jordi Calvache focuses on standards, quality and ongoing education and training of his team and his philosophy to be always very close to the customer, so that each event becomes a unique and memorable experience.
The effective and action-oriented attributes of our dynamic and professional team are the support of our excellent services. The exceptional flexibility and performance at work is demonstrated in the planning and organisation of an event.