Experience an extraordinary culinary journey with Bartomeu Caldentey at the Gourmet Grand Prix Majorca 2010

Bartomeu Caldentey

Born on 16 May 1979, Bartomeu Caldentey Soler grew up in Mallorca. Early he developed a passion for restaurants and obrained a degree as specialist in tourism and hospitality with the focus on kitchen operations.

Since 1988 Bartomeu Caldentey has been working as a chef in different Hotels and Restaurants around Spain. Among those he worked for different restaurants which are awarded with the famous Michelin star, for example Ses Rotges in Cala Ratjada, Mallorca or Toñi Vicente in Santiago de Compostela. In 1999 he became executive chef for the first time. Only one year later he opened the famous Molí d'en Bou de Sant Llorenç in Mallorca and took the role of director and executive chef at the same time.

Since that time, he has been taken part in workshops and cooking events. He lead a workshop presenting the Mediterranean cuisine at Mandarin Oriental Manila Grand Luxe (2001), represented the Balearean Islands at the Expo 1998 and played a part  as a trainer in different workshops about Mediterranean food in Mallorca the  for example. Moreover he took part in various book publications about Mallorcan Cuisine. In 2008 he opened the bistro Taronja Negre in the same building as his restaurant Es Molí d'en Bou, in which he also is executive chef.

Besides of his operative work in the kitchen and its management part as director, he also wants to pass his experience and expertise to the younger generation. As a professor he works with students of hospitality schools and conducts workshops with adults. For all his effort, the Michelin Guide has been awarding him with a star for the last six consecutive years in a row as the first Mallorcan cook.

Restaurant Es Molí d'en Bou

The restaurant Es Molí d'en Bou opened its gates in Sant Llorenç des Cardassar, a small village in Mallorca in 2000. Nine years later the restaurant relocated to Sa Coma at the Protur Sa Coma Playa Hotel & Spa. Besides of a new building and modern facilities, the spirit of the restaurant is still the same.

Dining at the restaurant provides the guests with an authentic impression of Mallorquín culture. The cusine is genuine Mallorquín food, always combined with new ideas and compositions. Executive chef and director Bartomeu Caldentey, who grew up in Mallorca always takes care that the freshest, local products are used together with special ingredients from other cultures.

The personal atmosphere and the understanding of the guests' needs are the essence of the restaurants philosophy. With a young team of ten people, most of them from hospitality school, a lot of passion and innovation are put into the creation of the meal which makes the dinner an event.

Learn more about the restaurant on www.esmolidenbou.es