Our Chefs


Located in the middle of the Parque Natural del Delta del Ebro and within a few metres of its famous rice fields, Catalan Chef
Joan CAPILLA’s clear focus is on sustainability and the latest cutting-edge techniques which he combines to create his updated traditional cuisine. He holds the renowned “L’Algadir del Delta” restaurant in Amposta and one Green Star Michelin.

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René Marre

René MARRE lives in Catalonia. As a world consultant in gastronomy, working as an advisor for numerous Michelin-starred Chefs, he has traced the history of the Arancini via the stuffed and fried rice balls through the centuries. After consulting the best Catalan chefs, he was able to offer his Arancinis with 100% traditional recipes that are unanimously appreciated: With vegetables, fish or poultry.

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Sicilian chef, CLAUDIO runs maybe the best Arancini workshop of Sicily. He’s part of a family business that operates since many decades and all Arancini are made in full respect of Sicily.


“Meilleur Ouvrier de France” (M.O.F.), Christophe RHEDON is awarded with one of the most prestigious French certifications in gastronomy.
He’s located in Saint André des Albères, French Catalonya. He’s been a pastry Chef in Paris, Tokyo, London, Seoul and several other American as well as Asian countries.

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Former 3 stars Michelin, Bruno MÉNARD created a unique recipe of AranciniDeCatalunya. Having been the head Chef of the famous L’Osier in Tokyo, he left the restaurant to start a consulting firm and has judged on MasterChef Asia. He has also been president of Bocuse d’Or Singapore and helped found the Bocuse d’Or Singapore Academy.

David Thai

Iron Chef 2013 and 2023, David THAI has perfected a delicious arancini recipe for Vietnamese gourmets. Combining the discovery and creativity of such a great Chef are two essential elements for the success of a culinary offer and the assurance of good meals for consumers.

Antoine SANTOS, Pastry Chef, creator of the famous Criollo school in Tokyo. Winner of the World Cup of Pastry.
He takes part in the creation of our Churros.