Xavi Petit

Curriculum Vitae

Intro

What I am all about.

Cooking passionately since childhood, began my career as a chef in Tenerife (Canary Islands) at age 18 in Osteria da Andrea, an Italian Osteria, member and great compatriot of slow food, here my first contact with this movement.

After my return to Bcn and 3 years of study in hostelry school, I trained in companies and some of the best Catering in BCN, Cal Blay. Pass trough different restaurants likes Al Natural (macrobiotic food), the Maridatge... and the only restaurant of Andorra with Michelin star, Aquarius.

At 23 and during 3 years more, I started my first restaurant as a owner, Can Cabanyes (Vilanova i la Geltrú-BCN), where I learned the full responsibility and perseverance that require this office to improve yourself every day, being self-taught.

Shortly I founded the Association of Young Chefs from Garraf (BCN).

From this stage I continue with my small consulting projects and leading restaurants, as Delorta (Hotel SOLVI-BNC), where I got the distinction of "KM0", Bambuddah Groove (IBZ), Pamela's Beach Club (Tarragona), Hotel Ses Pitreres (IBZ), Zafiro (IBZ), Hotel-Boutique Las Brisas (IBZ), Beer Garden (Hamburg), ...

This collated with teaching in small classes and case cooking, and working too with my greatest passion, private chef, since 2012 developing all kinds of services to both villas and yachts, and collaborating with the best agencies and concierges from Ibiza.

In 2016 I started my second restaurant as a co-owner in Ibiza, San Telmo, In charge of completely renovating a restaurant with more than 50 years old, and obtain the distinction of Ibiza Sabors, for using local products and renovate tradicional recipes.

In December 2016 I founded in the Born district in Barcelona, ​​Petit Comité, an exclusive space that goes beyond being a restaurant, is an experience designed for each occasion, in small format and taking care of absolutely every detail.

Following the line of Petit Comité, I joined in 2017 to the Eatwith and Vizeat community.

In 2017 working in collaboration with Take A Chef as a private chef in the Barcelona area.

Expertise

Batman would be jealous.
01

Cooking

02

Private Chef

03

Consultant

04

Show Cooking

05

Master Class

06

Love My Work

Private Chef

Freelance experience.
2016

Take A Chef

Private Chef Services

Barcelona, ES

Contact: Galder (Owner)

2016

Marie Claire

Full Time Services

Ibiza, ES

Contact: Manuella (Asistant)

2016

Mr Omar Alghanim

Full Time Services

Ibiza, ES

Contact: Sebastian (Butler)

2015

Sepiida

Collaborations & Private Services

Ibiza, ES

Contact: Luca (Coricancha Head Chef)

2015

Mr Sid

Full Season

Ibiza, ES

Paco (Assistant)

2013 – 2016

Private

Full Time Services & Private Events

Ibiza, ES

Contact: Sabrina (Consierge)

Experience

Yes. I've been around.
2017 – Present

Petit Comité

Founder

Barcelona, ES

www.petitcomity.family

2016

San Telmo

Co Owner & Executive Chef

Ibiza, ES

Reinvented local food.
Sabors d'Eivissa Distiction 2016
www.santelmoibiza.com

2015

Cocoq

Gastronomic Advisor

Ibiza, ES

Gastro Bar - Show Room - Gourmet Shop.

2015

Zum Anleger Beer Garden

Gastronomic Advisor

Hamburg, DE

www.zum-anleger.de
Contact: Sofija (Owner)

2013 – 2014

Hotel Boutique Las Brisas

Head Chef

Ibiza, ES

www.lasbrisasibiza.com
Contact: Sabrina (Manager)

2013

Hotel Ses Pitreras

Gastronomic Advisor

Ibiza, ES

www.sespitreras.com

2012

The Chef Ibiza

Private Chef & Menu Designer

Ibiza, ES

Exclusive services in villas, yachts, ...
www.thechefibiza.com

2012

Pamela's Beach

Gastronomic Advisor

Tarragona, ES

Beach Club.
Contact: Oscar (Owner)

2012

Hotel Solvi

Staff Management & Gastronomic Advisor

Ibiza, ES

Author, market cuisine and tasting menus.
Slow food distinction 2012.
Contact: Ainhoa (Owner)

2011 – 2012

Bambuddha Groove

Chef De Partie & Subchef

Ibiza, ES

"Mediterrasian" cuisine.
www.bambuddha.com
Contact: Alex (Head Chef)

2009 – 2012

Can Cabanyes

Owner & Chef

Vilanova i la Geltrú, ES

Modern cuisine, tasting menus, local food, ...
"KM 0 - Convivium Garraf” Slow food distinction 2009-2012.

2008

Aquarius

Chef

Andorra, AD

1 * Michelin. Andorran-French author cuisine.

2007 - 2008

Mandala

Chef

Sitges, ES

Macrobiotic cuisine, ecological and fusion. Slow food.

2006 - 2007

Cal Blay

Chef

Penedés, ES

Caterings.
www.calblay.com

2003 - 2005

Osteria Da Andrea

Kitchen Assistant

Tenerife, ES

Italian and market cuisine. Slow food.

Education

Lazy isn't in my vocabulary.

Molecular-cooking course and new trends

Barcelona, ES

Top-grade Kitchen

Sitges Cooking School

Sitges, ES

Medium-grade Kitchen

Castelldefels Cooking School

Barcelona, ES

High Grade Social Humanities

PIVE School

Vic, ES

Awards

Happy times!

Sabors d'Eivissa Distinction

Flavours of Ibiza awards.
San Telmo 2016


KM 0 - Convivium Garraf

Slow food distinction.
Can Cabanyes 2009-2012


25é Campionat d'All Cremat

First place prize.
Xavi Petit 2008