Jumeirah Port Soller Hotel & SpaCap Roig Brasserie

Chef Javier Lopez was born in Barcelona, Spain. He cultivated his passion for cooking in his early childhood through his family’s business. By the age of 18, Javier knew that he wanted to become a Chef. Following a culinary arts degree in Barcelona, he began perfecting his culinary techniques working with renowned Chefs in Michelin Star Restaurants, such as Belgium’s Het Vijfde Seizoen, working alongside Chef Geert Jan Raven, and Fira de Barcelona, acting as sous-chef underneath the lauded Chef Carles Gaig. His career took him to different corners of the world, including Thailand, Belgium, and Latvia among others. Javier’s culinary philosophy consists of a farm-to-table approach, focused on high quality and locally sourced fresh vegetables and ingredients. He stands for sustainability and ensures environmental protection and preservation through practicing minimum-waste values, and adopting a harmonious, sensitive approach to the environment and cultural surroundings.