Chef Patrick Wardell
Chef A Domicilio En Canet De Mar
Conóceme mejor
Born in southern Spain to an Irish, food-obsessed family, I’m a bilingual chef with a global career and a real passion for delicious food.
My culinary journey began with formal training in renowned restaurants in Ireland, where I had the privaledge of worked under esteemed chefs Ross Lewis at Chapter One Restaurant **Michelin and Graham Neville at Restaurant 41 *Michelin. My expertise in wood fire cooking flourished in London, where he opened Shotgun BBQ alongside Executive Chef Brad McDonald. My passion for open flame cooking took me on a transformative four-year adventure across South America, immersing himself in the region’s rich culinary traditions.
In 2018, I spent a year studying and working with Carlos Navarro, finalist in the 2016 Mundo de Sushi competition. After months of intensive training, I worked at his Kurobi restaurant on the Costa del Sol, where I had the opportunity to observe the expertise of a true Japanese master and immerse myself in authentic Japanese ingredients and techniques.
In 2020, during the pandemic, I shifted my focus from fine dining to private dining, realizing that the true essence of great food lies in the joy of sharing it with others. Inspired by the Asado barbecue technique from my travels in Argentina, I founded Nómada Catering in 2022. My mission is to create unforgettable private dining experiences that unite people through exceptional food, distinctive cooking methods, and a captivating culinary journey, fostering connections and creating lasting memories.
Más sobre mí
Para mi la cocina es...
For me, cooking is a joyful expression of love and creativity, connecting people through flavors and creating lasting memories around the table.
Aprendí a cocinar en...
I learned the most important parts of cooking from my dad and grandmother, who showed me the true joy of eating and sharing together as a family.
Un secreto...
Keeping everything clean and organized.
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