Vandelvira: Renaissance roots, the soul of Jaén, and avant-garde in every dish.

Juan Carlos García, chef from Jaén and the soul of Vandelvira, has transformed the former Renaissance convent of San Francisco in Baeza into a temple of contemporary Andalusian haute cuisine. With a Michelin star and a Repsol Sol, his cuisine combines avant-garde and roots, reinterpreting Jaén's recipes with respect for tradition, local produce, and provincial identity. His commitment is based on the excellence of extra virgin olive oil, produce from Jaén's gardens, and a deep knowledge of Andalusian cuisine.

Born among the stoves, Juan Carlos García began his culinary journey in the family business, among traditional recipes that marked his memory. Determined to professionalize his passion, he was part of the first class of the Basque Culinary Center, a key event in his training. His career has taken him to some of the world's most renowned places of haute cuisine: he began acquiring his technique at Azurmendi alongside Eneko Atxa, and later trained in the Adrià brothers' most creative spaces—such as Tickets, Enigma, 41° Experience, and Hoja Santa—in addition to completing his apprenticeship with a stint in Tokyo at Yoshihiro Narisawa's restaurant.

Today, from the historic convent of San Francisco in Baeza, he leads Vandelvira, a project with a very young team that honors the land of Jaén with a contemporary sensibility, local products, and a unique perspective.

Presentation: Monday, November 10
IN KEY OF TALENT
Title: Forging talent in the hospitality industry

In his presentation, Juan Carlos García will address the challenges and opportunities in training and attracting young talent in haute cuisine. Based on his experience in the growth of Vandelvira, he will reflect on how to cultivate the future of the sector through roots in the territory, technical training, and the transmission of human and professional values.