i. Biography
Career - Head Chef — ABaC Restaurant & Hotel, Barcelona, Spain - Chef — Restaurant Somiatruites, Igualada, Spain - Chef — Via Veneto, Barcelona, Spain - Executive Chef — Somtum Khun Kan, Bangkok, Thailand
The Path
The work reads across Barcelona, Igualada, and Bangkok, with David Andrés moving between kitchens that ask for consistency as much as invention. ABaC Restaurant & Hotel, Via Veneto, Somiatruites, and Somtum Khun Kan place him in different settings, but the same discipline holds: keep the line clean, keep the service steady, and let the plate carry the point. Those appointments also show a chef working across more than one culinary context at once. The Spanish base remains in place while Thailand sits in the present tense, and that geography shapes as much as any single menu. The result is a career built on range, but not drift: the work stays organized around control, clarity, and the ability to move an idea from one service to the next without losing shape.
The Work Today
Somtum Khun Kan is the current Bangkok post, with David Andrés serving there as executive chef while continuing his Spanish responsibilities in Barcelona and Igualada. That split gives the work a useful pressure. One kitchen is in Thailand, the others remain tied to Spain, and the name travels between them as evidence of a practice that can hold in different rooms. Full use of ingredients is part of the stated approach, along with dishes that carry messages. That places the cooking in a trade register rather than a decorative one: ingredients are meant to be used with care, and the plate is expected to communicate something beyond taste alone. For Andrés, the dish is a working surface for intent, economy, and clear position.
Signature
David's signature dishes include Making the most out of bluefin tuna, Papillote of Hake, Crispy Bread with Tomato and Catalan Fuet Steak Tartar, Mojito Cloud, and White Asparagus coulant. The list moves from sea to land, from recognisable regional references to more playful construction, and it shows a kitchen that can work in several registers without changing its basic discipline. Making the most out of bluefin tuna points to use and purpose. Papillote of Hake names a method as much as an ingredient. Crispy Bread with Tomato and Catalan Fuet Steak Tartar sits in the language of texture and Catalan reference. Mojito Cloud brings a lighter, more teasing note. White Asparagus coulant suggests precision in form. Together, the dishes show a chef comfortable with clarity, technique, and a little risk.
In Their Words “It is comprehended by three products which are very characteristic in my region: the lamb, the artichokes and the Mediterranean pine.” “I chose this dish in order to send messages of healthy and sustainable cooking.”
FAQ What is David Andrés's current role? David Andrés is Executive Chef. What recognition has David Andrés received? Forbes 30 Under 30 - Europe - The Arts (2017).
