i. Biography
His work returns to the Jordà Giró family origins, and to the former bar of Hotel Empòrium, where the business took its first steps in 1965. That early setting still informs the room: service, regulars, and the first working ideas of hospitality were all formed there. In Joan Jordà i Giró’s hands, that history is kept active, not archived, and carried forward as a working line of continuity.
Coming Up
Training at the University of Girona, Faculty of Tourism, gave Joan Jordà i Giró a formal structure for the practical side of hospitality. That education sharpened an inherited way of working, turning family experience into disciplined practice. As Executive Chef of Bistrot 1965, Joan holds a role that sits at the center of the restaurant’s identity and daily execution.
Where They Are Now
The restaurant’s cooking is shaped by family history and by Alt Empordà. Rather than leaning on a general idea of Catalan cuisine, it works from the products of the region, which gives the place its local register and its exactness. Under Joan’s direction, the executive-chef role becomes the point where earlier chef-de-cuisine work meets the inherited memory of a bar where the business first took form. The result is continuity handled without ornament: each service carries the line forward while staying in the present.
Career - Executive Chef — Bistrot 1965, Castelló d'Empúries, Spain Education: University of Girona, Faculty of Tourism
Honors
Joan's honors include Michelin Bib Gourmand (2024).
FAQ What is Joan Jordà i Giró's current role? As of 2026, Joan Jordà i Giró is Executive Chef. Where did Joan Jordà i Giró train or study? Joan Jordà i Giró trained at University of Girona, Faculty of Tourism. What recognition has Joan Jordà i Giró received? Michelin Bib Gourmand (2024).
