Javier Olleros
Javier Olleros | Culler de Pau** O Grove, Spain(10)_cropped.png)
Biography
Javier Olleros is the chef of Culler de Pau, the restaurant he founded with Amaranta Rodríguez in 2009 in Reboredo, O Grove, his home town. Trained at the Escuela de Hostalería Lamas de Abade in Santiago de Compostela, he completed his training with placements in different kitchens, including Casa Solla, Toñi Vicente, Martín Berasategui and the Japanese restaurant of Seiji Yamamoto. His career is closely linked to Galicia and to the surroundings in which he has developed his project.The cuisine at Culler de Pau is rooted in its relationship with the territory and in the produce of the sea, vegetable gardens and forests of O Grove and the Ría de Arousa. Olleros works with producers and also grows his own vegetables, exploring varieties and products that are less commonly used. Seasonality sets the pace of an approach that seeks to use each ingredient at its best and recover less highly valued products and varieties.
Culler de Pau received its first Michelin star in 2012 and currently holds two. The restaurant maintains close relationships with producers and suppliers in the area, going beyond simply sourcing locally to establish ongoing collaboration with those who produce the ingredients. From O Grove, Olleros has built a cuisine deeply connected to the landscape and gastronomic identity of the Rías Baixas.
Sessions
16:15h