About Guillem Roig

Born and raised in Mallorca, Guillem Roig grew up surrounded by food. His mother ran a traditional Mallorcan restaurant in Algaida, where he took his first steps in the kitchen and learned the value of local ingredients and authentic flavors.

Seeking to refine his technique and broaden his culinary horizons, Guillem enrolled at Hofmann Barcelona, one of Spain's most prestigious culinary schools. There, he mastered classical techniques, modern gastronomy, and the discipline required for Michelin-level service.

After graduating from Hofmann, Guillem worked at two of Catalonia's most acclaimed restaurants: Atempo by Jordi Cruz (Michelin-starred) and Dins by Santi Taura (Michelin-starred). These experiences taught him precision, creativity, and how to work under the intense pressure of high-end service.

At Atempo, he learned the art of modern presentation and flavor pairing. At Dins, he deepened his connection to Mallorcan cuisine and saw how traditional island ingredients could be elevated through innovative techniques.

After years in Michelin-starred kitchens, Guillem returned to Mallorca with a vision: to bring world-class culinary experiences directly to people's homes, villas, yachts, and events. He wanted to remove the formality of restaurant dining and create something more intimate and personal.

Today, he combines his Michelin training with his deep knowledge of Mallorcan ingredients and traditions to create unforgettable private dining experiences across the island.