Manu Nuñez

Manu Núñez
Manu Núñez
Manu Núñez
Manu Núñez
Manu Núñez
Manu Núñez
Manu Núñez

About

About

My name is Manuel Núñez, I am 32 years old and for the last 14 years I have been dedicated to the kitchen. Galicia, and my family’s passion for gastronomy was what inspired my curiosity for cooking, and the love of the environment created around a good table.

Manu Nuñez

At the age of 18 I started to study in the “Centro Superior de Hostelería de Galicia”, in Santiago de Compostela, and once I had finished my studies I started my professional career and personal journey, which has since taken me to cities like Madrid, London, Colonia, and finally Barcelona. In my first formative jobs, working in restaurants like “El Amparo”, I acquired the bases of the style that now defines me: northern cuisine with intense influences and flavours. I later refined my techniques through different stages of learning in restaurants like “Casa Solla”, “El Bohio”, “Andra Mari” and “El Mesón de Doña Filo”, among others. Through my travels and experiences with distinct cultures I developed an interest in the reformulation of traditional cooking; making it more complex and surprising with spices, citruses and acids… and that’s how I gradually constructed my own method of cooking, and this is something which is reflected in all my personal projects and is constantly evolving.

Manu Nuñez

After those years in Europe, I came to Barcelona in the last part of a year of training and revision, to study in the “Espai Sucre” pastry school. Months later, almost by chance, or maybe fate, I was offered a spot as a partner in a new Galician gastronomy venture in Barcelona. And that was how “Restaurante Arume” was born, with which I have had great experiences: to be able to create a day-to-day culinary style in my own space, to go on to win the annual “Tapa del Año” competition in Cataluña in 2014, to have the opportunity to work on multiple projects and do multiple collaborations… and most of all, to experiment, to get excited and to share, and this, for me, is what defines what I do.

Manu Nuñez

Contact

Contact

For colaborations, proposals or comments, you can get in touch with me via:

Teléfono

+34 696 986 620

Projects

Diary

Diary

Los inicios

Foto de mis inicios en el Cenador de Salvador,con el gran Salvador Gallego.Documento histórico que me encontré por casualidad “arrancando” esta web

Chef Francis Mallman

Este documental conecta con la esencia de mi infancia, lo rústico, la ceremonia rural, el punto rudo de la vida y a la vez un gusto estético por lo refinado… el equilibrio de lo salvaje.