Óscar Villalba

Born in Barcelona in 1976, Óscar Villalba is the son of a chef. He trained at the Bellart school in Barcelona, but did not devote himself fully to cooking until he was thirty. In 2014, he took the plunge into haute cuisine at Els Casals, a one-Michelin-starred restaurant where he worked alongside chef Oriol Rovira. There, he discovered a philosophy centred on locally sourced produce and the restaurant's own farming and livestock.

After gaining further professional experience, he moved to Andorra to lead the culinary project at Les Pardines 1819 Mountain Suites & SPA alongside the Puy brothers. This project focuses on sustainability, local produce, and the concept of the circular economy.

Passionate about ingredient-driven cuisine, Óscar champions simple, honest gastronomy, treating every ingredient with the utmost respect to bring out its true essence. His aim is to provide a joyful dining experience for his guests.