Germán Berrocal
Trained in some of the most demanding kitchens in the country, Germán brings the most technical and meticulous side to the team. At El Celler de Can Roca, he learned order and precision; at Dani García, stocks, bases, and rhythm; and at Estimar, absolute respect for the product. His cuisine is direct, uncomplicated, and always seeks clarity of flavor.
Anali Paytán
Anali trained in Spain and at the Basque Culinary Center, where she expanded her vision of management, cuisine, and gastronomic culture. She worked at Bibo Madrid, Aitana, and Bodega Donostiarra before joining the project. She brings balance, perspective, and a sensibility deeply influenced by seasonal and local products.