i. Biography
Coming Up
A disciplined base in hotel and tourism training came through Escola Universitària d'Hoteleria i Turisme CETT, and it shows in the way Carles Ramon has moved between service, leadership, and ownership roles. The record runs from head chef at FiroTast in Barcelona to kitchen leader at Tapas Brindisa Soho in London, then founder at La Bellvitja in El Raval. Since 2021, Besta has held together the co-chef and co-founder work, with Carles Ramon using that mix of Barcelona training, London kitchen leadership, and El Raval ownership to keep the operation anchored in place and execution.
Where They Are Now
Besta combines two parts of the same working profile: the chef shaped in Barcelona and the founder who had already established La Bellvitja in El Raval. The Barcelona address folds earlier roles into the present tense of the business. FiroTast placed Carles Ramon in the city as head chef, La Bellvitja fixed him in El Raval as founder, and Besta carries that accumulated practice into Carrer d'Aribau.
Career - co-chef and co-founder — Besta, Carrer d'Aribau, Eixample, Barcelona (2021–present) - head chef — FiroTast, Barcelona - kitchen leader — Tapas Brindisa Soho, London - founder — La Bellvitja, El Raval Education: Escola Universitària d'Hoteleria i Turisme CETT
Signature
Carles Ramon's signature dishes include seaweed filloa, Barcelona red prawn, and 1906 béarnaise.
Honors
Carles Ramon's honors include Repsol Sol, T de Oro of Catalonia, and Winner, 1906 Desafío XChef competition.
FAQ What is Carles Ramon's current role? As of 2026, Carles Ramon is Co-chef and Co-founder. Where did Carles Ramon train or study? Carles Ramon trained at Escola Universitària d'Hoteleria i Turisme CETT. What recognition has Carles Ramon received? Repsol Sol.
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