Alain Guiard

Coming Up

At La Mundana, the work is defined less by a career arc than by continuity: Alain Guiard has served as executive chef there since 2015, after opening the Barcelona restaurant with Marc Martín. The arrangement is plain, but it tells the important part of the story. A kitchen identity was built, then held in place long enough to become the restaurant’s reference point.

Where They Are Now

Since 2015, the kitchen role at La Mundana has been the fixed center of Guiard’s practice. As executive chef, he is tied to the restaurant as both co-founder and daily operator, and that dual position is what gives the work its weight. The restaurant in Barcelona is not a temporary posting; it is the place through which the career is now read. That kind of consistency says something useful about the trade. A single address, held over time, can define a chef more clearly than a longer list of stops. In Guiard’s case, the sequence is exact: AbaC with Xavier Pellicer, then La Mundana with Marc Martín, then the sustained work of keeping that opening alive as an ongoing restaurant identity.

Career - opened La Mundana with Marc Martín — La Mundana, Barcelona (2015–present) - executive chef — La Mundana, Barcelona

FAQ What is Alain Guiard's current role? Alain Guiard is executive chef of La Mundana in Barcelona, Spain. Where did Alain Guiard work before? Before opening La Mundana, he worked at AbaC with Xavier Pellicer. Where is La Mundana based? Barcelona, Spain. Where else has Alain Guiard worked? La Mundana in Barcelona, Spain.