Chef Jesus Pascual
Found his passion for culinary art at a young age with a strong influence from his mother. Starting out in Arzak, a Michelin 3 star restaurant in San Sebastian, Spain, Jesus embarked his culinary career at the age of 21. Jesus was a sous chef at Fogony, which received the Michelin 1 star honour during his time from 2004 to 2005.
Subsequently he joined Les Cols, a Michelin 2 star restaurant, as one of their chef de partie. In addition, Jesus also helmed as Executive Chef at Zure Exea and Cent Divuit during his stay in Barcelona, until his time at Ole Spanish Restaurant since 2010. Jesus has also worked at The World’s 50 Best Restaurant, Gaggan in Bangkok
