Award depicts and confirms public support of Javier Aranda Restaurants and serves as inspiration to continue to improve.
Javier Aranda receives a Michelin Start for his newest culinary venture, Gaytán Restaurant. This is the second Michelin star received by the young chef in Madrid, the first for his original restaurant La Cabra.
Javier Aranda opened the doors to his newest restaurant, Gaytán, in June 2016. This was born as a result of culinary and conceptual ambition. The restaurant itself pays tribute to Javier’s roots and his grandfather Pedro
Sol Repsol and M Metrópoli
La Cabra and Javier Aranda continue to receive awards, recognition and public support due to their perseverance, consistency and continuous exceptional work.
"La cocina, mi forma de vida"
Prestigious “HOLA” magazine provides Javier a platform to establish a cooking blog.
At merely 27 years old, Javier Aranda receives his first Michelin Star for La Cabra. The prestigious culinary award was obtained as a result of a great team effort composed of 19 cooks and 11 waiters. The award represents an important achievement for the young chef and fuels his desire to continue evolving.
Young Values Award Thermomix
Award identifies and recognizes the new up and coming names in Spanish cuisine; individuals are recognized for quality, tradition and creativity within the culinary sphere.
La Cabra is born
culinary establishment: La Cabra. This culinary venture offers various unique and multifunctional spaces including, “Tapería, Gastronomic, Private Rom, Cellar, Library and Cocktail Bar, ideal for any guest and occasion.
Head Chef at Piñera
Being head chef at Piñera was a wonderful experience. Seeing how your knowledge of cuisine and daily tasks transform a business is very rewarding, especially when you are only 24 years old.
Here is where I fell in love with cooking and cuisine as a whole. How it works, the care and skill required to deal with raw ingredients, the professionalism and perfectionism necessary for anything and everything.
Javier learns what it means to work in the hospitality industry, specifically at a restaurant where professionalism and effectiveness reign above all. These are the lessons he will never forget and carry on throughout his career.
While studying Culinary Arts, Javier was able to participate in a series of internships, one of them at Ars Viendi Restaurant. Thanks to his teachers, this stage in his life was full of experiences and gained knowledge.
Javier continues to evolve and for 8 months learns from Chef Pepe Rodríguez at El Bohío Restaurant. “It was a beautiful experience. I care fondly for him.”
Best dish of Toledo Diputación
Javier reveals his passion for the restaurant industry and cooking while at the School of Hospitality.
Javier Aranda was born in Villacañas (Toledo)
"El Puente" Bar
Pedro, Javier’s grandfather is responsible for his passion for cooking along with his dedication and expertise.