OUR ESSENCE

Guided by a distinctive culinary vision, attention to every detail and a deep respect for the product and its surroundings, we approach every celebration as an opportunity to create something truly unique. Creativity, technique and impeccable hospitality come together to shape distinctive experiences, where every element serves a shared purpose: to inspire, surprise and leave a lasting impression.

EXCELLENCE

Product excellence meets flawless execution in a space where creativity gives rise to truly unforgettable moments. Breaking away from the boundaries of traditional catering, we bring the experience of a Michelin-starred restaurant beyond its walls, creating unique and memorable events.

PRODUCT AND TERRITORY

A cuisine rooted in seasonality, adapting with respect to what the land and sea have to offer at every moment. We do not force the product; we honour it. A unique approach that reinterprets traditional flavours through a modern, contemporary lens. A fresh perspective on Mediterranean cuisine.

HONESTY

A brand guided by the sincerity, transparency and humility that Chef Paco Pérez brings to every encounter and every dish. A project where the honesty of our people, products and processes shapes everything we do.

Our Chef

PACO PÉREZ

With five Michelin stars and a career spanning more than three decades, Paco Pérez has built a cuisine deeply rooted in the landscape where he grew up. Inspired by the Mar d’Amunt, he transforms the richness of the Mediterranean and its territory into a culinary vision where tradition, innovation and respect for the product coexist in perfect balance.

The people who make every event possible

ALBERT CALLAO

Chef

With more than fifteen years of experience in fine dining and events, Albert Callao, Head Chef and Paco Pérez’s right-hand man at Horitzó, brings a precise, honest and thoughtful approach to the kitchen.

His mastery of technique, respect for the product and unwavering attention to detail define his approach to gastronomy, driven by a commitment to excellence.

EDGAR IGLESIAS

Operational Director

Edgar Iglesias, the conductor behind our events and a key figure in the operations and service at Horitzó.

With more than twelve years of experience in the industry and a background as Head of Service at one of Paco Pérez’s restaurants, Edgar is a natural leader. He knows how to motivate teams, coordinate every detail and maintain the harmony needed to ensure everything flows with precision.

MANUEL YAGÜE

Sous Chef

Manuel Yagüe, Sous Chef at Horitzó and a key figure behind the gastronomic excellence of our events.

After five years working directly alongside Paco Pérez at Enoteca Paco Pérez, awarded two Michelin stars, Manuel brings to Horitzó the precision, elegance and high standards that define fine dining.

JUAN ZARZA

Assistant Director of Operations

With more than eight years of experience in event management, Juan brings the precision and operational expertise that make every celebration possible.

As the right-hand man to the Director of Operations, he turns planning into flawless execution, ensuring that every detail reflects the standards of excellence and hospitality that define Horitzó.