Culinary consultant · Zanzibar & Tanzania

Kitchens that work every night.

10 years in kitchens across 9 countries. For hotels, resorts and restaurants.

Let's talk See my work

What I do.

Kitchen design

Plan it, equip it, build it.

Menu & concept

Built on local product. Every dish costed.

Operations

Recipes, systems and food cost.

Team & service

Kitchen and floor, trained during real service.

From my kitchen

Grilled spiny lobster on banana leaf by chef Javi Puig, Tanzania

Yellowfin tuna tartare with mango by chef Javi Puig, Tanzania

Cannelloni with chanterelles and truffle sauce by chef Javi Puig

Crab salad served in the shell by chef Javi Puig, Tanzania

Sourdough bread baked in house by chef Javi Puig, Tanzania

Cold soup with crab and edible flowers by chef Javi Puig

Kitchens I've cooked in

elBarriAdrià · Michelin HofmannMichelin · Barcelona JumeirahDubai PecadorIbiza NazkaAmsterdam Five FlowersFormentera

About

Hi, I'm Javi.

Spanish chef, trained at Hofmann in Barcelona. Today I'm Executive Chef at Thanda Island, a private island in Tanzania, leading a kitchen team of 8 for ultra-high-net-worth guests.

Every order is planned a week ahead and travels by cold chain from Dar es Salaam and Zanzibar, by plane to Mafia, then by boat. Sometimes by helicopter.

Tell me about your kitchen.

I reply within 48 hours. Private dining by referral.

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