. Jordi Verde

Jordi grew up among stoves thanks to his family’s tradition of haute cuisine at the Michelin Guide-listed restaurant La Torre Simon in Tona. At just 12 years old, he was already helping in the kitchen, and later went on to learn the craft alongside his father, an experienced chef. After training in a self-taught manner, he worked as the chef de partie for cold dishes at the Divicnus restaurant in Vic—also recognized by the Michelin Guide—where he eventually became sous-chef.The experience he gained, along with his restless spirit, led him to explore the world of rural tourism and leisure, where he has combined his passion for cooking with managing welcoming spaces and connecting with nature. At Taverna de Muntanya, Jordi brings his culinary expertise and genuine energy, always putting his heart and soul into every dish.