Joan Manubens (Barcelona, ​​1987) studied hospitality and completed internships in restaurants, such as in the Hostal de la Plaza, in CabrilsHe also spent a few months with his father, Joan Manubens Figueras, at Pasillo de Pep. It was then that he realized the two were incompatible. "I only learned who my father was and what Pasillo de Pep was like when I was with him," explains Joan, who decided to dedicate himself to teaching after finishing his hospitality studies. He was head of studies and a vocational automotive teacher at the Monlau training center. when his father diedAnd he took over the restaurant. This January marks eight years since Joan started running Pasillo de Pep. The restaurant, which has no sign at the entrance and is accessed through a passageway, like the entrance to an apartment building, has turned forty-seven and is more active than ever. Its fish and seafood stews They have a loyal clientele, including the management of Mobile World Congressand have become a Barcelona legend. Joan adds that he misses teaching, which he enjoyed, and just this year he was asked to give some talks at a hospitality school, which he was thrilled about. It's another vocation he has alongside his work as a restaurateur. One of the beloved and award-winning waiters works at Pep's Corridor. Modesto Baena, who has been working for thirty-six years.