Come, learn, enjoy and share a unique gastronomic experience with our workshops.
In Canela Fina we taste, we learn.
We love what we do and
we do what we love:
cooking, tasting and discovering.
Slowly and over a low heat.
So that everything that happens here
is enjoyed intensely.
Meet our team and collaborators and their professional career in the gastronomic and events world. We are waiting for you in our culinary space Cuina Canela Fina!
Anna is a traditional chef and catalan recipes’ lover. She decided to change her work for her passion: the stoves. With his recipes over a low heat, she gets even the most gourmets to suck their fingers in Canela Fina.
Passionate traveller. After finishing her degree in International business and marketing and working in a multinational company marketing team, in Canela Fina discovered that events management was her passion.
Sea lover. He is currently the executive chef of Espinaler. With a profitable career, he has worked in restaurants such as Hotel W, Bulli, Can Fava and La doncella de la costa.
Nutritionist and chef with more than 15 years of experience in the field of health. Macrobiotic Consultant by the Kushi Institute of Massachusetts, E.U.A.
“50% chef and 50% pastry chef”. After 3 years with Ramón Freixa and as Executive and Creative chef of Sant Pau de Carme Ruscalleda, he is currently dedicated to consulting and gastronomic communication.
Baker of family tradition in the “Pastisseria Vallflorida”. Member of 21 Brix. In 2015 he won the prize for “Best artisan croissant in Spain” and in 2018 he won the “Best artisan tea petit four “.
After working in cocktail bars such as Elephanta and Milano Cocktail, he is currently a professor in the CETT university’s Cocktail and Mixology degree. Collaborator with brands such as Nut, he is a great creative and communicator.