Mateu Villaret

Biography

Since childhood, he has been curious about the food at home, cooked by his mother from La Mancha, his father from Catalonia, and his grandmother from Andalusia. He worked in renowned restaurants such as Sergi Arola Gastro ** in Madrid; Gala, Serre and Ciel Bleu ** in Amsterdam. In Singapore, he embarked on a new adventure, working first at the Japanese restaurant Suju and then at Esquina, one of the most renowned Michelin-starred Spanish restaurants in Southeast Asia, where he collaborated with great chefs such as Julien Royer, Fernando Arellano, Sun Kim and LG Han. Later, he had the opportunity to work at Hajime in Osaka, a 3-Michelin-starred restaurant, which allowed him to continue growing at the Catalan restaurant Maspi, also in Osaka. With its unique culinary style, Maspi's fame spread rapidly, not only in Osaka but throughout Japan. In 2022, he finally opened his own restaurant, MASIA, in Ginza, Tokyo.