Nandu Jubany was born on January 19, 1971 in Monistrol de Calders. At 18, he became the head chef at Urbisol, the family restaurant. In this first stage, two Catalan chefs left a notable mark on his life and profession: Carles Gaig, at whose establishment he cooked during his weekly days off and with whom he has a close human and culinary affinity; and Faust Terra, known as Marcel, who gave him the confidence to start his own career as a gastronomic restaurant chef.
Later on he worked at other prestigious establishments such as Cabo Mayor in Madrid or Fonda Sala in Olost del Lluçanès, where he began to work with game meats. He also spent some time in the Basque Country, in the kitchen of Juan Mari Arzak, and at Martín Berasategui’s Bodegón Alejandro, where he realized what it means to work in a gastronomic restaurant.
This is how Nandu Jubany’s gastronomic proposal seeks and finds a balance between traditional quality cuisine and modern, brilliant cuisine, between complexity and subtlety. Always with local and seasonal products and reinvented recipes that take care of even the smallest detail.
“The secret is to know well the popular recipe book and to love the gastronomic origins that tell so much about why we are the way we are. But at the same time, not to give up anything, and to prepare your own recipe book filled with classic statements and modern approaches. Can Jubany is a pleasure for the senses. It’s effort, enthusiasm, and passion for things done properly. It’s an invitation to explore and discover a new concept of the sense of taste.”
Anna Orte was born in 1972 in Rubí. She met Nandu when she was 17, as he used to spend his summers in Monistrol de Calders.
She studied administration at the university in Terrassa. During the summers, she would work as an assistant to Nandu on Saturdays and Sundays at La Masía del Solà. After finishing her degree, she went to work in Sabadell to gain professional experience at an administrative firm.
From the age of 20, she began working more closely with Nandu. She worked at the restaurant Urbisol, near Calders, while dedicating her weekends to working at La Masía del Solà—a period that lasted until she was 23.
Anna Orte recalls that Nandu had very clear goals from a young age, so she chose to join him on his journey. She explains that she was quite an introverted young woman, but the experience of launching a business and developing her professional skills at age 23 helped her grow significantly as a person.
In 1995, at the age of 23, they began a new chapter in their lives with the launch of the Can Jubany project. Opening a business and starting to live together—both as a couple and as business partners—was a major challenge at that age. The early days were not always easy; they lived together with the entire team they had at the time.
They often recall that the adjustment period during the first year proved much more difficult than they had anticipated.
At Can Jubany, they would close on Saturday afternoons and Sundays to help the family business with weddings. This period also coincided with the arrival of their first child, Eudald Jubany, born in 1999. They now have three children: Eudald, Gil, and Rebrote.
Since the early days of Can Jubany, Anna has always played a very significant role and maintained a strong presence within the company.
Today, she has become the face and image of Can Jubany.
THE MOST HIGHLIGHTED AND EMOTIONAL MOMENTS OF THE JUBANY WORLD
1995
Can Jubany opening (Calldetenes).
In the fall of 1995, Nandu Jubany and his wife, Anna Orte, opened the doors of Can Jubany, in a cozy traditional farmhouse converted into a space to discover a new taste concept, and soon, a gastronomic reference.
1998
Just three years after opening, in 1998, the restaurant and its chef receive the Michelin star.
2001
Opening of a second establishment: Mas d’Osor, in Viladrau. This restaurant located in the heart of Montseny has quickly become a reference point for celebrations and events. From this moment, the chef’s participation in landmark events in the world of gastronomy progressively increases.
2002
In 2002, Nandu Jubany participates in the “Salone del Gusto de Slow Food” in Turin, and in 2003 in “La Ciutat del Gust” in Rome. That same year, Jubany has his own showcase at the exhibition “Els genis del foc” at the Palau Robert in Barcelona.
2005
Inauguration of El Serrat del Figaró (Taradell)
In July 2005, El Serrat del Figaró opens in Taradell, a second banquet and convention hall that adds to Jubany’s offerings.
2006
Inauguration of Mas Albereda (Sant Julià de Vilatorta)
The expansion of the Jubany group continues in 2006, when Nandu inaugurates the Mas Albereda Hotel in Sant Julià de Vilatorta, a small and charming gastronomic hotel with 21 rooms, resulting from the reconstruction of a Catalan farmhouse from the 16th century.
2009
Can Jubany is awarded 2 Repsol Suns
The Repsol Guide awards the chef and gastronomic restaurant Can Jubany with two Repsol Suns for the first time.
2010
Inauguration of the rehabilitation of Can Jubany
Can Jubany closes for renovation during the months of August and September, and reopens its doors in October with a completely refurbished establishment and an entirely new kitchen. This is the chosen way by the chef to celebrate the 15 years of the restaurant, which has become a reference in Catalan gastronomy. In that same year, alongside the restaurant, Nandu Jubany creates his own vegetable garden, the products of which fill the dishes that he and his team serve to the diners.
2011
From 2011 to 2019, Nandu Jubany led a new project: the management of the restaurants at the Sport Hotel Hermitage & Spa in Andorra. The Jubany team was in charge of all the kitchens in this exclusive resort, except for the ones at the Koy Hermitage restaurant, which were under the direction of Hideki Matsuhisa.
2012
Can Jubany is awarded 3 Repsol Suns
The Repsol Guide awards its highest gastronomic recognition in Spain, three Repsol Suns, to chef Nandu Jubany and the restaurant Can Jubany.
2013
Conference at Harvard University / Gastronomic Consultant at Majestic Hotel Group
Nandu Jubany delivers his presentation “Concepts of stabilizing. Oil & Water” at the Science Center of Harvard University in Boston, as part of the Science and Cooking course. That year, the chef also joins as a gastronomic consultant at Majestic Hotel Group, owned by the Soldevila-Casals family.
2014
Inauguration of Petit Comitè (Barcelona) and FOC (Singapore)
In February 2014, together with the Soldevila-Casals family, Nandu Jubany reopened the restaurant Petit Comitè in Barcelona. In September of that same year, the first restaurant in Singapore, FOC, was also inaugurated, located near the Chinese district of Singapore.
2015
Gastronomic Advisor at Finca Montesqueiro
This is the perfect place to host any corporate event, meeting, or product presentation. With 6,000 m2 of different indoor and outdoor spaces, top-notch facilities, and a great team of professionals, we ensure the success of your project. Nandu has been collaborating with them in the gastronomic aspect for several years, as he is a Michelin-starred chef and a leader in various nationally cutting-edge projects. Creativity, hard work, and a touch of magic.
2015
20th Anniversary of Can Jubany
The 20th anniversary of the restaurant Can Jubany was celebrated. The gathering brought together more than 300 people, including renowned chefs, gastronomic journalists, customers, suppliers, friends, and family of Nandu Jubany and Anna Orte. Just one year later, in 2016, they celebrated the 10th anniversary of Mas Albereda.
2016
Inauguration of Can Carlitos (Formentera) and FOC Sentosa and PIM PAM FOC (Singapore)
The first Jubany restaurant in the Balearic Islands, Formentera, is inaugurated. An informal beach bar is a perfect place to unwind and enjoy the best sensations thanks to the environment and gastronomy. The Asian component takes shape with the opening of two new restaurants, one located on Sentosa beach and the other on the main Orchard Street.
2018
Inauguration of Pur and Impur (Barcelona)
In 2018, Jubany inaugurated Pur restaurant and Impur cocktail bar. Nandu Jubany defines Pur as “the result of years of craftsmanship and a lifetime enjoying cooking, realizing that the product, the producers, and respect for the environment are the essence of everything.” Impur is the translation of Jubany’s gastronomy into the world of celebration and mixology.
2019
Pur receives the Rookie award from the Macarfi Guide
The Macarfi Guide recognized us in November 2019 as the best Rookie restaurant (restaurant opened in the last 12 months) for the 2020 edition. Nandu Jubany and Maties Coll (head chef of Pur) received the award at the gala held in Barcelona, which took place at the Antiga Fàbrica Damm. Macarfi simultaneously presented the awards in Barcelona and Madrid, the two cities where this project is currently present.
2020
Branca d’Alimentació – Nandu Jubany’s Croquettes
Nandu Jubany started a project that initially emerged as an Author’s Market, but was halted before the pandemic. It began in May as a market where people could buy and enjoy roasted chicken on-site, complemented by homemade croquettes. The surprise was that from the very beginning, Nandu’s croquettes were very well received by people who couldn’t go to restaurants (due to various lockdown periods). Before the end of the year, they were already being sold in many Ametller Origen and Bonpreu – Esclat establishments. They have become a reference in the culinary world.
2020
Inauguration of Pecador (Ibiza)
In the summer of 2020, two restaurants were inaugurated in the Balearic Islands: Pecador, in Ibiza, is a formal beach bar located along the promenade of Santa Eulàlia des Riu. Pecador is designed to provide a more sophisticated ambiance that represents the island’s atmosphere. It offers a combination of gastronomy with a touch of spectacle, including DJ music, yoga activities, and more.
2020
Inauguration of Es Còdol Foradat (Formentera)
Es Còdol Foradat is also inaugurated, a formal “xiringuito” that is already a reference on the island. It offers Catalan and Formentera cuisine. The restaurant is located on the beach, which allows it to have two settings: a daytime and more informal ambiance, and a sophisticated atmosphere at night, where guests can enjoy the tranquility and views of the island.
2020
This is a new concept with the aim of being present in homes, allowing people to enjoy Jubany’s cuisine wherever they want. Orders can be placed through the website (www.jubanyacasa.com) and picked up at the Pur restaurant in Barcelona (Passatge de la Concepció, 11), or you can order through the Glovo App and have it delivered to your home.
2021
In Andorra la Vella, Diamant is a gastronomic space where everything tasted at the table can be taken home or wherever you want. It is a restaurant-shop where we propose a journey where the essence of the product is the main ingredient.
2021
Renovation of Repsol Suns at Can Jubany and Petit Comitè. A new Sun awarded to Pecador.
Once again, awarded with these 3 Repsol Suns at Can Jubany and renewed for another year at Petit Comitè. And this year, they received the first Sun at Pecador in Ibiza.
2021
Inauguration of restaurant Aigua – Aire (Formentera)
This is the third restaurant that the Jubany team establishes in Formentera. A new project where the participation of Eudald Jubany, Nandu’s eldest son, is incorporated. His collaboration is key in entrepreneurship, graphic image, and concept.