His origins, linked to traditional cuisine, are what led Javier Estévez to make offal his star ingredient.
At the age of 35, he has devoted more than 15 years to gastronomy. After studying at the Hospitality and Catering School of Galicia for two years, he worked in Madrid in the kitchen of the Hotel Villa Magna (5* Grand Luxe), and at the El Cenador de Salvador (one Michelin star). He later worked at Tragabuches (one Michelin star) in Málaga, at El Bohío (one Michelin star) in Illescas (Toledo), at Pepe Vieira (one Michelin star) in Sanxenxo (Pontevedra), at La Calma (Salamanca), and at Villena (one Michelin star) in Segovia.
From 2010 to 2016, he worked at El Mesón de Doña Filo in Colmenar del Arroyo (Madrid) together with Julio Reoyo, his ‘gastronomic father’, who introduced him to the mysteries of recipes for offal, scraps and other ‘less elegant’ variety meats.