History
History
In 1986, Mr Josep Vilaseca Atset, founder of JOVIAT, set in motion a recipe that would, over time, become a benchmark for culinary education in the heart of Catalonia and a training ground for outstanding professionals who have taken the craft, talent and values of JOVIAT around the world.
JOVIAT Hospitality opened its doors with 12 students from different parts of the country, young people eager to learn a trade and turn their passion into a profession. Since then, the project has continued to grow. Today, we have trained 36 graduating classes in Culinary Arts and Service, 31 in Pastry, 14 in Culinary Management and 10 in the Advanced Diploma in Sommelier Studies, with more than 3,000 students who have gone on to play a significant role in shaping Catalonia’s restaurant industry.
People have always been the key ingredient in this story. Generations of students, professionals and educators have shared an approach to the profession rooted in rigour, commitment, sensitivity and a dedication to excellence.
One of JOVIAT’s founding values is recognition of our roots. It is from our roots that we reach out to the world, proudly showing who we are and where we come from. This vision enabled the founder to imagine a path that seemed difficult at the time, but which he managed to turn into reality through perseverance, intuition and trust in people. Alongside him, the teaching team has played a fundamental role, recognising the richness of the local region, passing on a passion for the profession and understanding education as a tool for personal and professional transformation. This founding spirit remains the driving force behind JOVIAT Culinary today.
Over four decades, the school has evolved, innovated and broadened its horizons, while remaining true to a principle that gives meaning to everything we do: celebrating life through gastronomy.
Today, JOVIAT Culinary is a thriving community of students, educators, professionals and alumni around the world. A story of connections, learning and shared growth that continues to unfold every day.
Values
Values
Respect, trust and love for people, the profession and the product.
Graduation Ceremonies and JOVIAT Culinary’s 30th
and 25th Anniversaries
Our Spaces
The Team
The Team
Our team is made up of professionals who share the same DNA: the JOVIAT spirit. Educators who combine high standards, rigour and personal guidance, passing on knowledge, values and a passion for the profession to the next generation of professionals.
Sandra Jo i Solà
Restaurant Service · Guest Relations · Leadership
A professional with experience in hospitality, education and team leadership.
Daniel Pons i Simón
Cuisine · Ingredients · Culinary Innovation
Passionate about ingredients, culinary innovation and research applied to cooking.
Màrius Ferrer i Gendrau
Cuisine · Menu and Culinary Offering Management
An educator by vocation, a chef by passion and a gastronome by curiosity.
Jordi Pujol i Altarriba
Pastry · Baking · Chocolate Making
A specialist in pastry, baking and chocolate making, disciplines that shape his understanding of gastronomy.
Montserrat Abelaira i Castells
Pastry · Baking · Dietetics
Passionate about pastry and baking, she approaches her craft with rigour, sensitivity and a constant desire to learn.
Josep Pelegrín i Rocamora
Sommellerie · Wine · Service
His dedication to guest service led him into the world of wine, which is now both his greatest passion and his profession.
Oriol Margalef i Viladoms
Cuisine · Dietetics · Languages
An inquisitive and curious professional with an open-minded approach to both sweet and savoury cuisine.
Cristian Nova i Martínez
Hospitality · Purchasing · Entrepreneurship
An entrepreneur by vocation, passionate about gastronomy and its management.
Jordi Solà i Bonet
Cuisine · Student Guidance
Passionate about traditional cuisine, pastry and local, seasonal produce.
Oriol Batlle i Jimenez
Cuisine · Sommellerie
Gastronomy is his way of understanding and exploring the world.
Roger Vila Viladrich
Cuisine · Gastronomy
A professional whose experience spans traditional cuisine and contemporary culinary trends.
Giampiero Caspio
Languages · Health · Education
A professional with an international, multidisciplinary background and experience in health sciences, education and multilingual communication.
Josep Farreny i Vilar
Educational Innovation · Entrepreneurship · Technology
A specialist in educational innovation, entrepreneurship and technology-enhanced learning.
Lídia Llopart i Margenet
Languages · International Programmes · Erasmus+
Convinced of the transformative power of international experiences, she works to help students discover new cultures, languages and ways of understanding the world.
Carme Navarrete i Requena
Business · Economics · Education
After a long career in the financial sector, she has turned her experience towards educating future professionals.
Laura Pérez i Ortiz
Nutrition · Food · Health
Passionate about food, nutrition and health, she teaches with a holistic understanding of food and its impact on people.
Our Spaces
Our Spaces
· 980 m² of facilities adapted to the current training needs of the gastronomy and food industry sectors.
· Gastro-educational restaurants: spaces where students put their culinary and front-of-house skills into practice by serving real customers.
· Multipurpose and versatile spaces.
Dedicated spaces for the development of technical skills:
