2017
EME Metrópoli
Award depicts and confirms public support of Javier Aranda Restaurants and serves as inspiration to continue to improve.
2016November
Michelin Star
Javier Aranda receives a Michelin Start for his newest culinary venture, Gaytán Restaurant. This is the second Michelin star received by the young chef in Madrid, the first for his original restaurant La Cabra.
20161 June
Gaytán
Javier Aranda opened the doors to his newest restaurant, Gaytán, in June 2016. This was born as a result of culinary and conceptual ambition. The restaurant itself pays tribute to Javier’s roots and his grandfather Pedro
2016
Sol Repsol and M Metrópoli
La Cabra and Javier Aranda continue to receive awards, recognition and public support due to their perseverance, consistency and continuous exceptional work.
2015Decembar
"La cocina, mi forma de vida"
Prestigious “HOLA” magazine provides Javier a platform to establish a cooking blog.
2014November
Michelin Star
At merely 27 years old, Javier Aranda receives his first Michelin Star for La Cabra. The prestigious culinary award was obtained as a result of a great team effort composed of 19 cooks and 11 waiters. The award represents an important achievement for the young chef and fuels his desire to continue evolving.
2013November
Young Values Award Thermomix
Award identifies and recognizes the new up and coming names in Spanish cuisine; individuals are recognized for quality, tradition and creativity within the culinary sphere.
20136 April
La Cabra is born
culinary establishment: La Cabra. This culinary venture offers various unique and multifunctional spaces including, “Tapería, Gastronomic, Private Rom, Cellar, Library and Cocktail Bar, ideal for any guest and occasion.
2011-2013
Head Chef at Piñera
Being head chef at Piñera was a wonderful experience. Seeing how your knowledge of cuisine and daily tasks transform a business is very rewarding, especially when you are only 24 years old.
2009-2011
SANTCELONI
Here is where I fell in love with cooking and cuisine as a whole. How it works, the care and skill required to deal with raw ingredients, the professionalism and perfectionism necessary for anything and everything.
2005-2009
Urrechu
Javier learns what it means to work in the hospitality industry, specifically at a restaurant where professionalism and effectiveness reign above all. These are the lessons he will never forget and carry on throughout his career.
2005
Ars Vivendi
While studying Culinary Arts, Javier was able to participate in a series of internships, one of them at Ars Viendi Restaurant. Thanks to his teachers, this stage in his life was full of experiences and gained knowledge.
2004-2005
El Bohio
Javier continues to evolve and for 8 months learns from Chef Pepe Rodríguez at El Bohío Restaurant. “It was a beautiful experience. I care fondly for him.”
2003-2004
Best dish of Toledo Diputación
Javier reveals his passion for the restaurant industry and cooking while at the School of Hospitality.
1987
One day...
Javier Aranda was born in Villacañas (Toledo)
1973-1996
"El Puente" Bar
Pedro, Javier’s grandfather is responsible for his passion for cooking along with his dedication and expertise.
The Toledo chef Javier Aranda has his restaurant Gaytán in Madrid, with a Michelin star. With it, it has become a reference restaurant and a gastronomic whim of the city.
Moments
Restaurants
