i. Biography
At Glug in Barcelona, the counter sets the terms of the meal: the kitchen is visible, the plates are assembled in front of diners, and the food is built for sharing. The cooking leans on Catalan foundations with measured Italian touches, and the effect is direct rather than ceremonial. Gordal olives filled with Catalan-style chicken and squid with rossinyols establish the house line early: wine-forward, compact, and shaped by a Catalan-Italian register.
Coming Up
Training at Direkte Boqueria gave Ivan Garcia a base in the discipline that now underpins Glug, while time with Beatrice Casella at Cucine Nervi added another reference point to the work. The result is a style that reads as precise but not stiff, with enough ease to keep the cooking open at the table. Since 2024, Garcia has been co-chef and co-founder of Glug.
Where They Are Now
Since 2024, Garcia has been co-chef and co-founder at Glug (Barcelona, Spain), where the menu stays rooted in Catalonia and is threaded with subtle Italian touches. The food is structured for sharing, so the pacing of the table matters as much as any individual plate; dishes are meant to move with the room rather than stand apart from it. The counter format makes the process part of the dining room’s language. Diners watch dishes being filled, placed, finished, and passed, so the work is exposed rather than hidden. That visibility gives the service a measured rhythm and keeps the room focused on craft in motion. Wine-forward cooking defines the restaurant’s specialty, and that focus sets the menu’s direction. The Catalan-Italian bent operates as a framework, not garnish, and one cited signature is stuffed Gordal olives with Catalan-style chicken, a tight format carrying a clearly local reference. Another named dish is stuffed squid with rossinyols, described as one of the dishes they came up with while walking together. That detail places the plate in the kind of collaborative thinking that can shape a menu before it reaches the pass.
Signature
Ivan's signature dishes include stuffed Gordal olives with Catalan-style chicken and stuffed squid with rossinyols.
Honors
Ivan's honors include Michelin Bib Gourmand (2026) and Cuiner del Gastronomic Forum Barcelona (2024).
Profile updated July 2026
FAQ
Asked of Ivan
What is Ivan Garcia's current role?
As of 2026, Ivan Garcia is Co-chef and Co-founder.
Where did Ivan Garcia train or study?
Ivan Garcia trained at Direkte Boqueria.
What recognition has Ivan Garcia received?
Michelin Bib Gourmand (2026).
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