From the age of six, when his first plum cake met with applause from the family, Gonzalo has been wowing diners at luxury Mediterranean beach hotels, cafés, bistros, brasseries and Michelin-starred restaurants, including a stint as Head Pastry Chef de Partie at the grand five-star Hotel Majestic in Barcelona. Prior to joining lebua, he developed and managed two fine dining establishments for Shangri-La Hotels & Resorts in Mumbai where he introduced his signature European gastronomy.
Through the years, Gonzalo’s culinary artistry has continued to win applause from Ibiza to India. Each dish, he says, “is influenced by the flavors of my childhood and my life in the kitchen, and always true to the roots of the recipe but with a twist that makes it even more pleasurable to today’s discerning palate”.
Gonzalo also brings to Sirocco a strong background in restaurant management and administration that makes him an especially adept team leader, and his years with Spain’s largest catering enterprise, where his clients included FC Barcelona players and other notable personalities, make him a welcome addition to lebua’s banqueting and events department.
Joining the iconic and multiple-award-winning Sirocco was a departure for the entrepreneurial Gonzalo, who has spent most of his career launching new fine dining venues, including his own in Barcelona, but he feels lucky to join a restaurant that is already well known, not just here in Thailand, but throughout the world. “When the doors open at 6pm,” he says, “the people just flood in – it’s not like that with most restaurants”.
“Sirocco is a landmark, and my job is to make sure that we continue to give our guests great food and a great experience. We’ll succeed – this is a powerful place,” he adds, glancing down at the city from his new home on the 63rd floor.
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