Javier Olleros

With his father as a great reference, he began to study at the Lamas de Abade catering school in Santiago de Compostela and later did work experience in the kitchens of Casa Solla, at Toñi Vicente, with Arola at La Broche (Madrid), with Martín Berasategui, at Bica do Sapato (Lisbon), Balzac (Madrid), Zallo Barri (Gernika), and in the world of Seiji Yamamoto (Tokyo). Together with Amaranta Rodríguez, he currently leads Culler de Pau in O Grove, his hometown, where he feels his roots and where his work makes sense. This work is also nourished by all the research work he carries out in projects in which he collaborates with other producers and organisations such as the CSIC.

Javier Olleros practices a cuisine of proximity, but in a natural way, without fundamentalism. With roots, products from the environment and influences from around the world. His proposal is very intuitive, the result of reflection and knowledge, but nourished by what he feels, his background, influences and tastes.