OUR ESSENCE

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.

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.
 

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.

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.