The name Nandu Jubany (Monistrol de Calders, 1971) is synonymous with food, especially high-octane cuisine. As a kid he already peeled potatoes in his parent’s family restaurant. He spent his childhood in a culinary setting. After a lot of hard work and commitment, he and his wife built the restaurant of their dreams. Their secret: in-depth knowledge of popular recipes and a love for the gastronomic origins that explain why we are the way we are.
Where did you develop your passion for cooking?
Growing up in a kitchen. By the time I was eight, I was peeling potatoes at my parent’s restaurant, the Urbisol.
When did you realize you could make cooking your career?
It happened very naturally. I worked at the restaurant a lot, and I also really enjoyed motor sports. But the competitions were hard on my knees, and my father said, “You’re better off cooking!”
Are you self-taught?
I think anyone who cooks generally leans a lot on their own. Trying things, combining things, stirring things up—that’s how you learn, that’s how new things happen.
Do you have any role models?
I’ve had many teachers throughout my life. Those who taught me at the beginning of my career were particularly important: Carles Gaig, Juan Mari Arzak, Martín Berasategui, Toni Sala at Fonda Sala…
Do you think a chef is born or made?
A bit of both. It’s a tough and incredibly time-consuming profession. If you don’t feel some kind of calling, you won’t be able to handle it. That’s why there is an innate part to it. But a chef is also made, because we wouldn’t be anything at all if we didn’t keep training, learning and practicing.
What do you feel when you cook?
Happiness, which is what I want to bring to the people who end up eating what I’ve made.
What is the essential ingredient for success?
Belief in yourself, a good team, and work, work, work.
With regard to your gastronomic concept, what is the key to its success?
The ability to maintain our roots and tradition, but in a way that is new. And a commitment to quality products.
How does one become successful and manage that success?
You become successful by working toward specific goals in life. By working and never giving up, by always looking ahead.
What do you find most gratifying about your work?
When people leave the restaurant feeling happy and satisfied and remember their visit to Can Jubany as something special.
And the least gratifying?
The commitment it requires. I’d like to spend more time with my family. The job is very demanding, because you have to put in a lot of hours.
Do you think dreams can come true?
Of course! In 2010, my wife and I got the restaurant of our dreams. We completely renovated the place to turn it into what we had always wanted. But making it happen took 15 years of constant challenges!
Where do you think cooking is headed?
Toward a cuisine that is increasingly health conscious and focused on sensory pleasure.
What ingredients do young chefs need to set up their own restaurant?
Vocation, work ethic, imagination, curiosity and a team willing to give their right arm for him or her. That’s what I have at Can Jubany!
Could you describe your star dish and the type of wine you would pair with it?
Eggs are my specialty, done every imaginable way. Fried, with potatoes and bacon, omelets… The choice of wine would depend on how I make them.
In your opinion, what role does wine play in gastronomy?
A crucial one. Wine and food are close relatives. One can make the other shine—or destroy it.
A BRIEF TASTE
Do you like wine?
Yes, good wine.
What is the best moment to enjoy a glass of wine?
The best moment is sharing it.
A song to accompany a good wine.
Depends on the moment and the person or people I am with.
A place (city or village) to get lost in.
The area where I live. Osona is full of places to get lost in.
If you could be reincarnated, who or what would you be?
I’d come back as myself to do all of the things I haven’t had time to do.
What do you do in your free time?
I spend it with the most important people in my life. Family, friends, my team.
A flaw and a virtue.
I’d say it’s one and the same. Perfectionism in everything I, and the people around me, do.
What did you want to be as a kid?
A chef and a runner.
And when you are older?