i. Biography
David de Coca is the chef at Sa Llagosta in Fornells, Spain, where service, seasonality, and the expectations of a closely watched house meet in one kitchen. The work reads as place-based rather than decorative: a daily practice shaped by coast, pace, and repetition.
The Work Today
Cooking study at Universitat Autònoma de Barcelona gave David de Coca a formal base before kitchen work took over. That early training was followed by time in Tanzania, then by service as cook at Arzak and later as cook at El Celler de Can Roca. Taken together, those steps show a career built through study, movement, and the pressure of working inside kitchens with strong reputations. Since 1999, David has been chef / co-director of Sa Llagosta and co-director of Ses Salines. The roles point to continuity as much as authorship: one kitchen sustained over time, another added to the same body of responsibility. Rather than a brief posting, the work suggests long-term management of standards, tempo, and flavor across more than one room. The arc here is straightforward: training, service, then stewardship. David de Coca’s path is defined less by self-mythology than by accumulation — years close to the stove, close to the product, and close to the demands of consistency.
Signature
Signature dishes include Langosta cocinada en resina and Llangosta en escabeche. The pairing suggests a cook who lets the dish names carry part of the instruction, with technique and restraint implied rather than overexplained. In trade terms, they function as identifiers for the kind of kitchen David de Coca runs.
Profile updated July 2026
FAQ
Asked of David
Where did David de Coca work before?
David de Coca's earlier career included Universitat Autònoma de Barcelona, in Tanzania, and Arzak.
What is David de Coca known for?
His kitchen rests on three pillars: flavor, excellent selection of product, and passion.
