Private Chef Jordi Solé Parralejo

Hey! Im Jordi! I've been working professionally in hospitality and cooking for more than 10 years. I hold a degree in Culinary Arts and Gastronomy from ESHOB and a higher technical diploma in Kitchen Management from CETT, where I’m currently pursuing a university degree in Gastronomic and Culinary Sciences.

Over the years, I've had the privilege of learning from some of the country’s great chefs: Carles Abellan, Sergi Arola, Carles Gaig, and especially Nandu Jubany, under whom I worked for over three years as Chef de Partie at his restaurant PUR.

About six years ago, I began offering my services as a freelance Private Chef, working for a wide range of events—from festive holiday meals to exclusive occasions. Some highlights include being the private chef for a sailing regatta team in Saint-Tropez, as well as preparing private dinners for top executives.

Currently, I’m focused on culinary education, working as a teacher, aiming to share knowledge and give visibility to both local and regional cuisines.

I would define my cooking style as one with solid foundations—showing absolute respect for the product, technically precise, and always rooted in tradition.

For me, cooking is...

The core of my life: my hobbies, interests, aspirations, and goals, are all deeply connected to cooking and gastronomy.

I learned to cook at...

I studied Culinary Arts and Kitchen Management for more than 7 years, now i'm currently studying Culinary Sciences.

A cooking secret...

Never stop learning, never take anything for granted, love the product, and stay curious and open to everything.

My menus

Embers, Sea & Forest

STARTER

All inclusive

El Prat on the Grill: Charred artichoke hearts, hazelnut romesco, anchovy butter, shaved radish

FIRST COURSE

All inclusive

Clear Suquet: Monkfish cheek, clarified suquet broth, potato “pearls”, parsley picada oil

MAIN COURSE

All inclusive

Woodland Vine: Roasted pigeon breast, cep mushrooms, ratafia jus, grilled spring garlic

DESSERT

All inclusive

Mató & Pine: Mató mousse, pine nut praline, sour cherry compote, cocoa nib crunch

Sea & Sun Atelier

STARTER

All inclusive

Grove & Cream: Burrata, grilled peach, basil, aged balsamic, toasted walnut

FIRST COURSE

All inclusive

Red Mullet Drift: Red mullet, fennel confit, bouillabaisse-style essence, crispy socca

MAIN COURSE

All inclusive

Vineyard Cut: Beef tenderloin, black garlic, roasted courgette, peppercorn jus

DESSERT

All inclusive

Herb & Honey: Rosemary semifreddo, apricot, honeycomb crunch, sea salt

Iberian Seasons

STARTER

All inclusive

Cava & Coast: Oyster, cava granita, green apple, celery heart

FIRST COURSE

All inclusive

Bay of Galicia: Spider crab, avocado, finger lime, brioche crisp

MAIN COURSE

All inclusive

Castilian Silk: Ibérico pork cheek, oloroso reduction, Jerusalem artichoke purée, baby carrots

DESSERT

All inclusive

Sheep Milk & Quince: Sheep-milk panna cotta, quince, toasted sesame, caramel shard

Azure Mediterranean

STARTER

All inclusive

Saffron Tide: Seared scallop, saffron beurre blanc, preserved lemon, shaved fennel, bottarga

FIRST COURSE

All inclusive

Olive & Stone: Charred octopus, black olive–caper tapenade, smoked potato silk, parsley–garlic oil, crispy potato

MAIN COURSE

All inclusive

Ember Vineyard: Duck breast (medium-rare), burnt orange–rosemary jus, caramelized endive, parsnip purée, toasted hazelnuts

DESSERT

All inclusive

Fig, Honey & Thyme: Fresh fig, whipped ricotta, thyme honey, pistachio crunch, orange blossom

Spanish Roots

STARTER

All inclusive

White over white - White asparagus, cauliflower–almond cream, salt-cod brandade, EVOO, lemon

FIRST COURSE

All inclusive

The South in Salt - Cured tuna (or mojama), tomato water, light ajoblanco, grapes

MAIN COURSE

All inclusive

The "Dehesa" - Ibérico presa, chestnut–jamón cream, mushrooms, crispy skin

DESSERT

All inclusive

Flock of Strawberries - Strawberries (fresh + macerated), strawberry gel/coulis, citrus yogurt, tuile

Catalan Dream

STARTER

All inclusive

Green Garden - Pea velouté, grilled baby gem, razor clam, mint–arbequina oil, pea shoot salad, crispy rice wafer

FIRST COURSE

All inclusive

Mediterranean Memory - Red prawn tartare (Palamós), tomato concassé, smoked paprika–citrus, olive oil “snow”, thin toast

MAIN COURSE

All inclusive

Pasture & Smoke - Iberian lamb shoulder, smoked onion cream, wild mushroom glaze, charred spring onion, jus with thyme

DESSERT

All inclusive

Textures of Almond & Citrus - Warm almond crema, lemon–orange curd, almond sable crumble, citrus supremes, olive oil gel, micro basil

Show me more

Book your experience with Chef Jordi

Specify the details of your requests and the chef will send you a custom menu just for you.

Chef Jordi Solé Parralejo

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Jordi

Take a Chef services in nearby cities

Cities where you can enjoy a Chef