i. Biography
From Xinzo de Limia, Ourense, Xosé Magalhaes built his work around the demands of service: timing, recall, and the discipline to repeat the same standard night after night. Casa Solla in Poio, Yayo Daporta in Cambados, and Ceibe in Ourense, Spain mark the line of that progression, each kitchen adding another layer to a career grounded in technique, patience, and attention to place.
The Path
At Escuela de cocina de Valladolid en Alcazarén, Xosé Magalhaes began with the repetition of fundamentals that defines serious kitchen training. That education gave the work its first structure: technical, disciplined, and oriented toward consistency. From there, the sequence moved through prácticas de escuela at Casa Solla, then cook at Yayo Daporta in Cambados, and later back to Casa Solla as cook. The progression is clear in the roles themselves, with each step adding pressure, responsibility, and exactness. What matters in this path is accumulation. Casa Solla appears twice because it served as a proving ground, a place to sharpen service and technique before carrying that experience elsewhere. Yayo Daporta in Cambados added another setting for the same craft measures: timing, temperature, and the steady work of consistency. Taken together, these kitchens show a professional education built on repetition as much as on advancement. Today, Xosé is chef y propietario of Ceibe, where apprenticeship and experience meet ownership. In that role, the work shifts from learning the language of the kitchen to setting the terms of it.
The Work Today
At Ceibe, Xosé Magalhaes brings a career’s worth of kitchen discipline into one place. The restaurant is where training, experience, and identity come together, and where the logic of his path is easiest to read. The work is shaped by the kitchens that formed him, but it is also grounded in the idea that cooking can carry meaning beyond the plate. That continuity gives Ceibe a serious register, built from method rather than haste.
In Their Words “For us, Ceibe was always important from day one to talk about culture, territory, Galicia, our traditions, and above all our product.” The statement sets out the restaurant’s framework in direct terms. Culture, territory, Galicia, traditions, product: the sequence names the ground the kitchen stands on, and points to a practice attentive to identity as well as flavor. It is a clear account of where the work is meant to stand.
Acclaim
Xosé Magalhaes has received Michelin Guide, Michelin Star (2025). Xosé's honors include Sol Repsol.
Profile updated July 2026
FAQ
Asked of Xosé
Where did Xosé Magalhaes train or study?
Xosé Magalhaes trained at Escuela de cocina de Valladolid en Alcazarén.
What recognition has Xosé Magalhaes received?
Sol Repsol.
