Andreu Genestra
Andreu Genestra started his path in the kitchen doing washing up at a sun and beach hotel when he was only 15 years old. At the age of 16 he started his studies at the Hotel school at the University of the Balearic Islands after carrying out his studies he got the chance to work at some of the best 5 star hotels on the island.
When he was 19, he moved to Barcelona, where he worked at the hotel Condes de Barcelona for a year. Age of 21, he had a Stage at the Mugaritz Restaurant and at the Juan Mari Arzak Restaurant which are the two places that have deeply marked his career. When he went back to Barcelona, Espai & Sucre Restaurant gave him creativity in the world of desserts he also learnt from the experience of one of his favorite masters: Jean Louis Neichel.
He has worked in places such as London, Stockholm, Brasil, Moscow, Paris and Miami. Kuwait he worked for the Royal Family‘s service. Enriched by his overseas experience, in April 2011 he decided to open his own restaurant: Andreu Genestra Restaurant in the PREDI Son Jaumell HOTEL RURAL in Capdepera Majorca. His reward arrived after a lot of hard work and sacrifice Andreu was given a Michelin Star and the Repsol Guide has awarded him with two Suns.
In 2014 he opens a Bistro Restaurant in Palma. The Michelin Guide has recognized it as a Bib Gourmand from 2018 and also the Repsol Guide with 1 Sun.
In 2018 he took on the gastronomic management of the Hotel ES Princep in Palma in Majorca. A 5 star establishment belonging to the Mairata family who trusted in Genestra and his team to develop the gastronomic side of their project and to be its pillar: The Restaurant Bala Roja which nowadays has also become an important culinary reference on the island of Majorca.
Resume:
He was given a Michelin Star and the Repsol Guide has awarded him with two Suns.
Hotel Barceló Formentor El Pi restaurant for three seasons executive chef
Worked for the Kuwaiti royal family
In April 2011, he opened his own restaurant, the Andreu Genestra