Our Chef - Jaume Drudis

Jaume's entry into the world of cooking started early, born into a family of chefs, and becoming the third generation of his Lleida-based family to become a chef. His main teacher and mentor was his father, from whom he learnt the value of classical cuisine. In 1990 Jaume received the Angel Award from the Federation Moncusí Lleida Catering for best young chef , allowing him to visit Bordeaux to extend his training. Jaume subsequently returned to Spain, working at recognised restaurants such as Neichel, Freixa and Chez Vous,before moving to Germany in 1996 to join the R & D Center of Excellence of Unilever.

Once in Germany Jaume trained in the areas of culinary research, perception, development of concepts and products and became part of multidisciplinary teams and then leading projects mainly in Europe and America. Jaume developed products and different technologies in sauces , soups, broths , dressings and other subcategories for all markets.

In late 2005, Jaume returned to Spain, becoming Executive Chef and Culinary Director of Unilever - Unilever Foodsolutions Spain and in 2007, R & D Lead Chef and Director of Culinary Deployment Unilever Europe.

Jaume continued to develop his gastronomic activity by transforming the family restaurant "Jaume Drudis restaurant", in Torredembarra between 2011-2013 and now, thanks to a collaboration agreement with the property of Hotel Gran Claustre Altafulla, he has moved to the Hotel's restaurant "Bruixes of Burriac by Jaume Drudis", taking over the culinary management of the hotel and its restaurant.
RESTAURANT BRUIXES DE BURRIAC     c/del Cup, 2     43893 Altafulla, Tarragona (Spain)     Telf:977651557