i. Biography
Career Jaume Marambio’s work sits inside Barcelona’s kitchen network: Chilean background, Barcelona training ground, and a track record built in rooms where execution matters. The line runs through Restaurant Sant Rémy, Restaurant Dos Cielos, Restaurant Iurantia, Restaurant El Far de Sant Sebastià, Restaurant Saüc at Hotel Ohla, Tickets Restaurant, elBarri, Disfrutar, and Pakta. That sequence matters less as biography than as evidence of repeated service in kitchens that operate at pace and under scrutiny. The current chapter is Alapar, in Barcelona, where since 2022 Marambio has been chef and co-founder. The role marks a shift from moving through other teams’ systems to shaping one of his own. - chef and co-founder — Alapar, Barcelona (2022–present) - cook — Restaurant Sant Rémy, Barcelona (from 2007) - chef — Restaurant Dos Cielos, Barcelona (from 2011) - chef — Restaurant Iurantia, Barcelona (from 2011) - chef — Restaurant El Far de Sant Sebastià, Girona (2011–2012) - chef — Restaurant Saüc, Hotel Ohla, Barcelona (from 2012) - chef — Tickets Restaurant, elBarri, Barcelona (2014–2015) - chef — Restaurant Sant Rémy, Barcelona (2015–2016) - chef — Disfrutar, Barcelona
Signature
Marambio’s signature dishes include Atún Rojo Balfegó and Mushipan. The pairing points to the working range at Alapar: one dish name reads from product-led precision, the other from a menu that makes room for Japanese reference without leaving the Mediterranean frame. Jaume's signature dishes include Atún Rojo Balfegó and Mushipan.
Recognition/etc The public marker on Marambio’s record is authorship at Alapar. After roles at Tickets, Disfrutar, and Pakta in Barcelona, the recognition is not a separate trophy list so much as a clear identification of what his cooking is now called: Mediterranean-Japanese izakaya cuisine. That label is useful because it describes method as much as style. At Alapar, local and seasonal ingredients are worked through nigiri and fusion dishes, with izakaya structure carrying the room and Mediterranean product defining the palate.
FAQ What is Jaume Marambio known for? He is known for his work at Alapar in Barcelona and for cooking Mediterranean-Japanese izakaya cuisine. Where did he work before Alapar? His career includes Restaurant Sant Rémy, Restaurant Dos Cielos, Restaurant Iurantia, Restaurant El Far de Sant Sebastià, Restaurant Saüc at Hotel Ohla, Tickets Restaurant, elBarri, Disfrutar, and Pakta. What are his signature dishes? Atún Rojo Balfegó and Mushipan. What is Jaume Marambio's current role? As of 2026, Jaume Marambio is chef and co-founder. Where did Jaume Marambio work before? Jaume Marambio's earlier career included Restaurant Sant Rémy, Restaurant Dos Cielos, and Restaurant Iurantia. What is Jaume Marambio known for? Mediterranean-Japanese izakaya cuisine.
Acclaim
The clearest public marker on Marambio’s record is the move in 2022 to chef and co-founder at Alapar. After earlier posts at Tickets, Disfrutar, and Pakta, the restaurant is where his Mediterranean-Japanese izakaya cooking is named. Recognition here comes through continuity and control: a chef who spent years in Barcelona kitchens now works through a format he helps define, using local, seasonal ingredients to build nigiri and fusion dishes at Alapar.
