i. Biography
In Calldetenes, Spain, Can Jubany works from a Catalan register where local and seasonal product sets the frame. The kitchen associated with Nandu Jubany is identified by game meats, emulsions, and allioli: preparations that depend less on display than on control of sourcing, texture, and seasoning.
Coming Up
Haute cuisine in this career first entered a professional frame in 1989, when Nandu Jubany became Head Chef at Urbisol. That post established the early ground for a practice built around ingredient discipline and kitchen consistency, before later responsibilities widened beyond the pass. Restaurant management became part of the craft record in 2011, when Nandu Jubany took managerial roles at Orígens, Arrels, and Sol i Neu at the Sport Hotel Hermitage & Spa. Those positions added operational responsibility to the cooking brief: keeping service, teams, and restaurant identity aligned across more than one setting. Ownership has been the long structure of the work since 1995, with Nandu Jubany owning Can Jubany. The same professional base extends into advisory and multi-format work through the Majestic Hotel Group, Pur, Vacanal as a burger spot, and Vacanal as an ice cream parlor, each requiring the translation of culinary standards into a different service model.
The Work Today
Can Jubany remains the central workshop for this cooking, and the restaurant has held a Michelin star since 1998. In the current work of Nandu Jubany, the craft continues to sit between restaurant ownership, gastronomic advising for the Majestic Hotel Group, and the kitchen role at Pur, with the same emphasis on local product, game, emulsions, and allioli.
Accolades
Recognition has followed the sustained restaurant work. Can Jubany received a Michelin Star in 1998, and Nandu Jubany was honored with three Repsol Suns in 2014. Within the trade, those awards mark consistency across years rather than a single service or dish.
Profile updated July 2026
FAQ
Asked of Nandu
Where did Nandu Jubany work before?
Earlier in their career, Nandu Jubany worked at Urbisol and Orígens, Arrels and Sol i neu (Sport Hotel Hermitage & Spa).
What recognition has Nandu Jubany received?
Michelin Star (1998).
