Carles Ramon

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.

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.

Carles Ramon's signature dishes include seaweed filloa, Barcelona red prawn, and 1906 béarnaise.

Carles Ramon's honors include Repsol Sol, T de Oro of Catalonia, and Winner, 1906 Desafío XChef competition.