Jaume Marambio

At Restaurant Sant Rémy in Barcelona (from 2007), Jaume Marambio began building the discipline that restaurant work demands: pace, repetition, and control under service conditions. By 2011, he had moved through Restaurant Dos Cielos, Hotel ME in Barcelona (2011) and Restaurant Iurantia in Barcelona (from 2011), while also working as chef at Restaurant El Far de Sant Sebastià in Girona (2011–2012). Taken together, those rooms added range to his method: different teams, different rhythms, and a wider command of product and execution.

Restaurant Saüc, Hotel Ohla in Barcelona (from 2012) extended that progression, followed by Tickets Restaurant, elBarri in Barcelona (2014–2015), and a return to Restaurant Sant Rémy in Barcelona (2015–2016). That return reads as refinement rather than repetition. The next steps, at Disfrutar in Barcelona and Pakta, placed Jaume Marambio inside two more kitchens that sharpened his position in the city’s contemporary dining scene. Since 2022, he has been chef and co-founder of Alapar, where those earlier rooms converge into a more defined personal register.

At Alapar in Barcelona, Spain, since 2022, Jaume Marambio works as chef and co-founder with a Mediterranean-Japanese izakaya frame. The format is clear: an izakaya structure translated through Mediterranean produce, with nigiri and fusion dishes built from local, seasonal ingredients. That combination depends on balance. The informality associated with izakaya dining is kept in check by the clarity of Mediterranean product, and the result sits between ease and exactness. At Alapar, Marambio uses contrast as a working tool: not to blur categories, but to make the seam between them legible on the plate.

Jaume's signature dishes include Atún Rojo Balfegó and Mushipan. Those dishes point to the range of his line of work. Atún Rojo Balfegó reflects attention to ingredient and handling, while Mushipan shows a kitchen willing to move across references without losing control of texture and finish. Read together, they sketch the same discipline that runs through Alapar: specificity first, with no extra noise.

Marambio’s work is centered on his roles as chef at Disfrutar, Tickets, and Pakta before co-founding Alapar. That record finds its current expression at Alapar, where the Mediterranean-Japanese vocabulary is made visible through nigiri, fusion dishes, local products, and the izakaya frame. The earlier kitchens matter here because they explain the polish: each role added another layer of timing, product sense, and service discipline, until those parts could be brought together in one place. In 2023.