Cooking is Jose's life. The son of an Aragonian chef, Jose was exposed to quality food from day one. He grew up cooking alongside his father and grandmother and began to display his own talent at a very early age. It quickly became clear that he had inherited his family’s passion for gastronomic excellence and he began traveling the globe, honing his craft at prestigious venues including Arpege, Can Fabes, and Fleur-de-Sel. Now He delights his guests at the critically acclaimed Ataula. Look for Jose's third and fourth restaurants, Chesa and 180, to open very soon.