Chef Xisco Garcés

Born into a family where food was both heritage and hospitality, I grew up between two culinary traditions. On my mother's side, generations of Mallorcan women passed down a deep respect for Mediterranean cooking and local ingredients. On my father's side, a French pied-noir heritage, shaped by North African influences, sparked an early appreciation for spices, layered flavours and culinary fusion.

Over the past two decades, I have refined these foundations in some of Europe's most demanding kitchens, from Hilton Hotels in Edinburgh to the five-star Hôtel Métropole in Brussels. This combination of heritage and professional expertise allows me to move naturally between Mediterranean, French and fusion cuisine, as well as live-fire cooking and premium barbecue experiences.

Whether curating an intimate private dining experience, providing STCW-certified yacht catering in Mallorca, or delivering bespoke events, I combine technical excellence with genuine hospitality and the finest ingredients from Mallorca's land and sea.