XAVI PETIT

Cooking passionately since childhood, began my career as a chef in Tenerife (Canary Islands) at age 18 in Osteria da Andrea, an Italian Osteria, member and great compatriot of slow food, here my first contact with this movement.

After my return to Bcn and 3 years of study in hostelry school, I trained in companies and some of the best Catering in BCN, Cal Blay. Pass trough different restaurants likes Al Natural (macrobiotic food), the Maridatge... and the only restaurant of Andorra with Michelin star, Aquarius.

At 23 and during 3 years more, I started my first restaurant as a owner, Can Cabanyes (Vilanova i la Geltrú-BCN), where I learned the full responsibility and perseverance that require this office to improve yourself every day, being self-taught.

Shortly I founded the Association of Young Chefs from Garraf (BCN).

From this stage I continue with my small consulting projects and leading restaurants, as Delorta (Hotel SOLVI-BNC), where I got the distinction of "KM0", Bambuddah Groove (IBZ), Pamela's Beach Club (Tarragona), Hotel Ses Pitreres (IBZ), Zafiro (IBZ), Hotel-Boutique Las Brisas (IBZ), Beer Garden (Hamburg), ...

This collated with teaching in small classes and case cooking, and working too with my greatest passion, private chef, since 2012 developing all kinds of services to both villas and yachts, and collaborating with the best agencies and concierges from Ibiza.

In 2016 I started my second restaurant as a co-owner in Ibiza, San Telmo, In charge of completely renovating a restaurant with more than 50 years old, and obtain the distinction of Ibiza Sabors, for using local products and renovate tradicional recipes.

In December 2016 I founded in the Born district in Barcelona, Petit Comité, an exclusive space that goes beyond being a restaurant, is an experience designed for each occasion, in small format and taking care of absolutely every detail.

Following the line of Petit Comité, I joined in 2017 to the Eatwith and Vizeat community.

In 2017 working in collaboration with Take A Chef as a private chef in the Barcelona area.