If keeping up with chef Nandu Jubany and learning about all his business ventures, from efficient catering to well-traveled croquettes, is already difficult, he's now added a new chapter to his long list of collaborations. Anyone flying Singapore Airlines from Barcelona from May 1st onwards, if they fly in business class, will be eligible. businessHe will be eating the menus designed by the Catalan chef.

Nandu Jubany restaurant has just celebrated its thirtieth anniversary, and it did so in style, with a grand party at the restaurant itself in Calldetenes, bringing together three hundred people, including chefs, winemakers, sommeliers, producers, pastry chefs, and friends of the brand, a benchmark in Catalonia, Andorra, and soon to be in Madrid. "We are preparing a project in collaboration with head waiter Abel Valverde, from the restaurant Desde 1911, part of the Pescaderías Coruñesas group –the chef from Osona has made progress“When I think about the restaurant’s thirty years, I tell myself that you have to chase your luck and that it should always find you working.”

"The people of Osona asked me to open a restaurant in Vic, and on June 18th, if all goes well, we'll open two in the Plaza Mayor," says chef Nandu Jubany, who explains that they will be located right in front of the Merma, the sculpture that is a landmark for everyone in Vic because it's a popular meeting place. It will be a hamburger restaurant, where the most expensive hamburger will cost 15 euros, and another establishment dedicated to desserts. "It's not exactly an ice cream parlor, because they will be desserts, like a Girona apple tatin or a rum babá, which we'll finish with ice cream, in eight different varieties," says Jubany. The chef's goal is for these two establishments to become benchmarks for the following ones he wants to open in other cities such as Girona, Bellaterra, and some Andorran towns. Also, next week, at the Hotel Miramar in Barcelona, ​​Nandu Jubany's signature style will be found in the gastronomic spaces: not in the restaurants, but in the hotel's other spaces where you can also eat and drink. The Hotel Miramar in Barcelona will be the second hotel in the Catalan capital where he works as a chef: the first was the Hotel Majestic, owned by the Soldevila family, on Passeig de Gràcia.

Jordi Roca, one of the world's best pastry chefs, was walking through the Llémena Valley looking for flowers when a man on a bicycle stopped. "What are you doing, Jordi? You look like a bogeyman with this bag," he asked. "I'm looking for flowers to make desserts," Jordi replied happily. In front of him was a true legend of Catalan motorsports, Salvador Servià. "Being able to meet people like him makes me happy," says the youngest of the Roca brothers, who still has no idea what his future holds when he arrives at the starting point of the KH-7 Costa Brava Rally and is allowed into the area reserved for drivers. "Me being the driver. It's awesome!" he says, smiling.