i. Biography
At Can Jubany in Calldetenes, where Nando Jubany has been owner and chef since 1995, the work starts with a clear reading of the popular recipe book. “The secret is to know well the popular recipe book and to love the gastronomic origins that tell so much about why we are the way we are,” he says, and the point is plain: Catalan cooking is built from dishes people already know, and craft lies in handling them with accuracy. That is the governing idea in the kitchen — respect for everyday food, measured technique, and enough restraint to let the dish keep its character. His cannelloni and croquettes show that method at its best: familiar forms, kept exact, and carried forward without losing their roots.
Coming Up
Before Can Jubany became the restaurant most closely associated with his name, Nando Jubany moved through a sequence of kitchens that sharpened the pace and discipline of his work. He served as head chef at Urbisol in Monistrol de Calders, then worked as chef at Cabo Mayor in Madrid, followed by chef at Fonda Sala in Olost del Lluçanès. From there, his path took him to the Basque Country, where he was chef at Juan Mari Arzak and later chef at Bodegón Alejandro in Basque Country. That route builds a profile by accumulation: each post adds pressure, rhythm, and exposure to different standards, until the style that emerges at Can Jubany becomes a more personal sum of those years. Today, he is owner and chef of Can Jubany (since 1995), where that background is carried into one consistent line of cooking.
Where They Are Now
At the restaurant, reinvention is handled as adjustment rather than breakage. Familiar flavors are made more exact, more deliberate, and more complete, without being pushed away from what they are. The room and the plate work in the same register: continuity, not display. Can Jubany keeps its footing in recognition, but the cooking still answers to fine standards, with memory treated as something to maintain through repetition, precision, and care.
Signature
Nando's signature dishes include cannelloni and croquettes. These dishes fit his method because they rely on recognition, proportion, and clean handling rather than novelty. In his hands, they read as food with a long memory: generous, rooted, and finished with the kind of care that keeps a familiar recipe from feeling ordinary. The value is in preserving the form while refining the execution.
In Their Words “The secret is to know well the popular recipe book and to love the gastronomic origins that tell so much about why we are the way we are.” “It’s effort, enthusiasm, and things done properly.”
Honors
Nando's honors include Michelin star (1998). The award sits alongside a career built on consistency rather than display, and it acknowledges work that stays close to craft, discipline, and culinary roots.
Profile updated July 2026
FAQ
Asked of Nando
What is Nando Jubany's current role?
Nando Jubany is Owner and Chef.
Where did Nando Jubany work before?
Earlier in their career, Nando Jubany worked at Urbisol, Cabo Mayor, and Fonda Sala.
What recognition has Nando Jubany received?
Michelin star (1998).
