Javier Olleros

Javier Olleros practices a cuisine rooted in proximity, approached in a natural and intuitive way. His style stems directly from his surroundings, which the chef translates into his dishes.

Inspired by the work of his father, who ran the Hotel Mar Cantábrico, Javier Olleros trained at the Lamas de Abade School of Hospitality in Santiago de Compostela. He combined his involvement in the family business with internships in various national and international kitchens. He trained at Casa Solla, Toñi Vicente, with Sergi Arola at La Broche (Madrid), with Martín Berasategui, at Bica do Sapato (Lisbon), Balzac (Madrid), Zallo Barri (Gernika), and completed his stages with Seiji Yamamoto (Tokyo).

Eventually, Olleros launched his own project with the opening of the restaurant Culler de Pau, located on the same site as the family hotel in O Grove (Pontevedra). Success came quickly, and he won the “Revelation” award at Madrid Fusión just eight months after opening.