Chef Biography
Born in Barcelona, Spain in 1966, Xavier Pellicer’s mother was French and his father was Catalan. At age 13 on a holiday trip to Nice, France, he decided cooking was what he wanted to do. Following school (1970-1984), he attended Sant Pol de Mar Tourism and Hotel School and graduated in 1987. He returned to Nice to apprentice under Chef Jacques Maximin at the Hotel Negresco, then followed him up to Le Diamond Rose in La Colle sur Loup in France as chef de partie until 1990. From 1990-1992 he was chef de partie at Restaurant Le Carre des Feuillants in Paris, then returned to Barcelona in 1993 as chef at El Raco de Can Fabes.
In 1999, he joined Restaurant ABAC as executive chef and director. In December 2001, the Great Chefs television team showed up at ABAC to tape Chef Pellicer for the Discovery Channel’s Great Chefs of the World (episode # 249).
Chef Pellicer left ABAC in 2010, after acquiring two Michelin stars, and moved over to the 30-year-old Can Fabes Restaurant, which had just lost their third star, hoping that Chef Pellicer could turn the operation around. In 2013, it closed its doors, and Chef Xavier became a consultant and advisor for the next two years to Coffee & Tea; Baraca; and Woki Organic Market. In 2015, he became a partner in two Barcelona operations, the Celeri Healthy Kitchen Restaurant, and Tapas Carmelitas, where he remains today in 2016.
Recipes
Marinated Tuna with Fruit
Serving: 4 Print Marinated Tuna with Fruit By Great Chefs October 11, 2015 Chef Xavier Pellicer’s appetizer is a fresh taste of the sea. Seared ahi tuna is marinated in herbed vinaigrette and mounded with mango, calamari “spaghetti,” and gleaming sea trout roe. It is presented simply, with a touch of vinaigrette and broccoli puree. […]