Chef Eugenio Serjant Bargan

From an early age, cooking, friends and family had a great influence on my professional training.

Looking to perfect my techniques and inspiration, I found in the north of Spain the love for cooking that I was surrounded by since I was a child. I worked and trained at the same time, working in big name restaurants alongside top chefs. After living in Oviedo, the capital of the North, I went to the best restaurants, learning what they were doing.

Over time, he moved to different locations and countries to get to know different cultures, techniques and flavours. Going through Italy, Russia, Latin America, France among others. With the knowledge acquired, he became part of the team Assaona Beach Club (old Nassau) in Palma de Mallorca working with Schwaiger

and Gonzalo Chaves for 4 years. Where they opened me culinary doors without limits, where food goes beyond mere nourishment to the art of exploring the senses.

I never stop exploring, learning and creating. I am a very curious and restless person. I always try after all these years of hard work to preserve my essence.