Why I Became a Chef: From Spain to London

javierduartechef
Jul 8
3 min read

Basque Culinary Center - Presentation "la bruma" final Master project

Food has always been more than just a passion for me, it's a way of expressing love, creativity, discipline and identity. My journey from a young apprentice in Spain to leading high-end restaurants and events in London has been one of constant evolution, shaped by the people who believed in me, the places that challenged me and the fire that’s never stopped burning in the kitchen.

The Seed Was Planted at Home

Growing up in Barcelona, food was a central part of our daily life. I was lucky to be raised in a home where meals weren’t just about feeding the body, they were about bringing people together. My mum and dad played a huge part in nurturing my love for cooking. They weren’t professional chefs, but they understood the magic of sharing a good meal. They supported me wholeheartedly, even when choosing a career in hospitality felt uncertain to others.

My mum, in particular, inspired me with her sense of care and flavour. Her food wasn’t fancy, but it was soulful. I remember watching her hands work through recipes passed down through generations without ever needing a cookbook. My dad, always a steady presence, encouraged me to follow my dreams. That belief gave me the confidence to step into professional kitchens at a very young age.

My First Steps in the Kitchen

I started my culinary career as an apprentice in Barcelona. I was young, curious, and eager to learn and also completely unprepared for the brutal reality of working in a professional kitchen. The hours were long, the pace relentless, the expectations sky-high. But I loved it. Every dish was a lesson, every mistake an opportunity. That’s when I knew this wasn’t just a job, it was my calling.

I went on to study in one of Barcelona’s respected culinary schools, where my foundations were solidified. But I wasn’t content with just learning the basics. I wanted to dive deeper. I was fascinated by French techniques, modern gastronomy and the emerging world of molecular cuisine.

From Spain to the World

My hunger to learn took me beyond Barcelona. I trained and worked in 1 to 3 Michelin-starred restaurants, Relais & Châteaux properties, and kitchens that demanded nothing but the best. Each place added another layer to my understanding of cuisine, service, and precision.

Eventually, I pursued a Master’s degree in Cooking Technique and Product at the Basque Culinary Center an experience that refined not only my skills but also my philosophy around food, product and innovation.

The London Chapter

Fourteen years ago, I moved to London. I didn’t know exactly what to expect, but I knew I needed a bigger challenge and more exposure. London, with its diversity and high standards, pushed me hard. I became head chef at Barrafina, a restaurant I admired for its authenticity and execution. Later, I led kitchens in luxury private members’ clubs and developed entire concepts for restaurants and event companies.

Today, I lead high-end events across the UK, run my own culinary consulting company, and work as a private chef crafting bespoke dining experiences. I also support restaurant openings across Europe from concept development to team training and kitchen operations. Yet, no matter how far I’ve come, I still carry the same passion I had as a kid in Spain: curious, driven and always humbled by the power of food.