Who we are
Carme Picas from Gombrèn and Xavier Gubau from Girona are the Chefs and the leaders of "el Ginjoler". Carme started cooking since a very young age at "Santuari de Montgrony" near her house. Then she worked in several restaurants such as Can Nerol & La Llar. After that, she joined "Escola d’Hostaleria de Girona" a decision that ultimately lead her to be a chef at "El Celler de Can Roca" and "El Bulli" with Ferran Adrià. Since 1992 she is chef professor at the "Escola d’Hostaleria de Girona". She is also the chef of "el Ginjoler" group. Xavier has worked as a chef at "Roca Petita" (Riudellots de la Selva), at "Sa Punta" (Pals), at "Can Roca" and at "Celler de Can Roca" (Girona), and La Riera (Sant Martí Vell). Today he is the sommelier and the logistics manager of "el Ginjoler" group.
Our philosophy is based on two premises: the temporary of raw materials and the producers.
We do "surf and turf" avant-garde cuisine. We love, seek and serve fresh & seasonal products because we believe that only when the products are at their optimum moment, we can extract all their properties and fix them in the meals.
We come from farmers' families, we know how is it to work on agriculture and grow livestock. That's why we support local farmers and enjoy having a nurturing and just relationship with them. We also love local raw milk cheese and seasonal jams that we produce in limited editions only when the fruit is available.
In other words, like wines: we like to convey the efforts and experiences of the producer to the meal. We make sure to know the origin of all the products, ensuring the highest possible sustainability and social responsibility. And the closer and more local the products, the better.