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Mauricio Giovanini

Chef de Hayaca

Diego Cabrera

Bartender

Carlos Navarro

Sushi chef

Meritxell Falgueras

Sommelier

Adrián Fernández

Barista

Firmas de talento

Mauricio, Diego, Carlos, Meritxell y Adrián representan el talento en estado puro. Por separado son extraordinarios y, juntos… juntos son la experiencia Amàre Hotels.

Mauricio Giovanini

I have been the Hayaca chef for 4 years, producing dishes inspired by traditional Latin-American cuisine.

I love freedom when it comes to cooking and Amàre Ibiza is pure freedom. You can see it in people’s faces and in the way they experience this hotel.

Diego Cabrera

I am responsible for the creation and development of the cocktails at Amàre.

At Amàre we share a philosophy: we like to receive people and entertain them, I like to surprise them and make them become our ambassadors.

Bar World 100

Carlos Navarro

I am a sushi chef at Amáre. I want to transmit the passion I feel for Japanese cuisine in every bite of food.

My intention is to transmit passion in every bite, so that the textures and flavours give the diner goosebumps.

Meritxell Falgueras

I’m part of the fifth generation at Celler de Gelida, one of Barcelona’s most prestigious wine shops. I write for and work with different media outlets to celebrate wine to its fullest, pairing it with the best possible moments.

I always dreamt that literature and wine would intertwine as part of my career, and it’s become my tool for unveiling all of the meaning inside each glass of wine using the written word. And where better than Amàre to make this a reality, in a place where experiences of the most exquisite gastronomy, finest wines and the best hospitality come together in perfect harmony?

Adrián Fernández

Hostelero desde hace más de 20 años, con locales propios y más de 10 años de
experiencia como barista profesional.

Actualmente imparte formaciones de barista por toda España, y asesora a empresas para
tener una mejor relación con el café. Fundador del modelo de negocio Go! Coffee,
actualmente en expansión por todo el territorio nacional.

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Carlos Navarro

I am a sushi chef at Amáre. I want to transmit the passion I feel for Japanese cuisine in every bite of food.

My intention is to transmit passion in every bite, so that the textures and flavours give the diner goosebumps.

Mauricio Giovanini

I have been the Hayaca chef for 4 years, producing dishes inspired by traditional Latin-American cuisine.

I love freedom when it comes to cooking and Amàre Ibiza is pure freedom. You can see it in people’s faces and in the way they experience this hotel.

Diego Cabrera

I am responsible for the creation and development of the cocktails at Amàre.

At Amàre we share a philosophy: we like to receive people and entertain them, I like to surprise them and make them become our ambassadors.

Bar World 100

Meritxell Falgueras

I’m part of the fifth generation at Celler de Gelida, one of Barcelona’s most prestigious wine shops. I write for and work with different media outlets to celebrate wine to its fullest, pairing it with the best possible moments.

I always dreamt that literature and wine would intertwine as part of my career, and it’s become my tool for unveiling all of the meaning inside each glass of wine using the written word. And where better than Amàre to make this a reality, in a place where experiences of the most exquisite gastronomy, finest wines and the best hospitality come together in perfect harmony?

Adrián Fernández

Hostelero desde hace más de 20 años, con locales propios y más de 10 años de
experiencia como barista profesional.

Actualmente imparte formaciones de barista por toda España, y asesora a empresas para
tener una mejor relación con el café. Fundador del modelo de negocio Go! Coffee,
actualmente en expansión por todo el territorio nacional.

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