This Chef with a creative spirit travels through Galicia and any corner of the world which offer him flavours, that wake up his senses, to create a gastronomy which unite tradition and avant-garde. From his home, Bido, he works together with a great group of professionals that grow by his side, because they follow the same philosophy. They offer the client much more than just a menu, they offer them the experience to feel their cuisine.
Because to cook like this, like Xoán, is generous, looking to share constantly. His feeling with his clients, the creation with his team, and his experience with his students.
A personal cuisine, utterly cared for, in which each ingredient is delicately cherished.Each day is a new and beautiful journey which we are all invited to. A journey that hardly begins, because when passion and good work come together the final result is guaranteed.
Part of his extensive baggage:
From 1984 to 1989, studies in IES COMPOSTELA in Santiago de Compostela.
Since 1995, head chef and designer of the gastronomic offering in Restaurante O DEZASEIS (Santiago de Compostela), Pazo Villariza (Arteixo, A Coruña), Restaurante A ESATACION (Cambre, A Coruña). Until 2016, the year in which Bido, now his home, is born.
In 1997 until now, technical teacher of FP of cooking and pastry in IES Fragas do Eume (Pontedeume, A Coruña).
A ESTACIÓN (cerrada en 2017):
– 1 SOL REPSOL of the REPSOL guide
– 1 STAR in the prestigious Michelin Guide
– Certificate of Q de Calidad Turística in 2012 and Galicia Calidade since 2015
Bido, seeking to add more:
– 2 SOLES REPSOL 2019 in the REPSOL guide
– Listed as Recommended Restaurant in the prestigious Michelin Guide
– Certificate in Q de Calidad Turística since 2016 (year of creation)
– Stamp of Galicia Calidade since 2017
– Castelao medal with the Nove Chef´s Group in 2017 (Nove Group is founded by Xoán Crujeiras in
2002, together with galician chefs such as Pepe Solla, Xosé Cannas, Javier Rodríguez Ponte… and
– Collaborations, speeches, master classes… This galician chef´s activity is unstoppable, as is his
devotion to do things the right way. But, what stands out the most, his passion for transmitting emotions through his cuisine, without limits,frontiers nor time.