Rafa Panatieri

Rafa Panatieri‘s roots can be traced to Pisa and Calabria, and although he spent his childhood in Brazil, only Italian food was prepared in his home. His grandmother in stilled in him a passion for cooking. A tireless traveler and inquiring cook, e has spent more than a decade learning from the best. He left his career as a veterinarian to become a chef. South America and Europe have formed part of his travels from kitchen to kitchen, especially Italy, but it was Spain that ultimately won his heart. In addition to working for the Roca brothers, he has worked at Nectari ( *1 Michelin stars) and Tragaluz restaurant.