After honing his skills for three years he moved to Madrid to work at La Broche, a Michelin starred restaurant to work as a sous chef – after volunteering for five months with no pay. He also trained under Andoni Aduriz at Mugaritz in San Sebastian – number 3 on the list of the World’s Top Fifty Restaurants this year. Most recently Josep has been based in the East Village, New York where he was head chef at Degustation, a boutique tapas restaurant.
Tempted by a new adventure, Josep moved to Melbourne and influenced by his travels has created a fantastic menu at Bohemian – drawing on different styles of cooking from all over Spain. There is the pringa de cordero from Sevilla, the rabbit paella from Barcelona and the squid boccadillo from Madrid.
Josep is truly a global citizen and is enjoying soaking up the cultural scene of Melbourne. Be sure to share your favourite food tips with him!