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Marc Gascons & Juan Jiménez

Chef at Bruna and Corporate Chef at Serras Collection (Soldeu, Andorra)

Marc Gascons & Juan Jiménez

Alongside Juan Jiménez, Marc Gascons conveys and adapts his territorial cuisine, from the Catalan coast to Andorra's mountains.

Gascons forms part of the third generation of restaurant owners in Sant Feliu de Guíxols (Girona). He trained at the Girona Catering School and, although his first professional experience was at the family restaurant Els Tinars, he then broadened his knowledge at other establishments such as Gaig (Barcelona) and Sant Pau de Carme Ruscalleda (Sant Pol de Mar).  He also worked with Martín Berasategui and became a permanent fixture in the kitchen at Els Tinars, and earned it the first Michelin star in 2008. 

He now has other businesses: the Bell-Lloc restaurant (Santa Cristina d’Aro, Girona); Informal by Marc Gascons, in Barcelona; and now Bruna, a more informal gastronomy restaurant in Soldeu, Andorra. 

Here his right-hand man is Juan Jiménez, who has not only worked with Santi Santamaría and Martín Berasategui, but also has a wealth of experience in hotel restaurants, and was Spain's youngest executive chef at a 5GL (Hotel Alma Barcelona).

Marc Gascons & Juan Jiménez



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