Nunez-Jesus

Biography

Chef Jesús Núñez has been called many things—provocative, artistic, passionate, eccentric—but never boring. For over a decade he’s made a name for himself in his native Madrid and now New York as a forward-thinking culinary rebel, combining daring flavors and textures with his street-art style to produce delectable creations that guide diners’ palates in new sensory directions.

Chef Núñez served as Corporate consulting Chef of Mangia, 41 North hotel and corporate chef of Socarrat restaurant group and Quimeria Think Group, and Executive Chef of Barraca and Melibea Restaurants.

Having arrived on the New York culinary... READ MORE

Chef Jesús Núñez has been called many things—provocative, artistic, passionate, eccentric—but never boring. For over a decade he’s made a name for himself in his native Madrid and now New York as a forward-thinking culinary rebel, combining daring flavors and textures with his street-art style to produce delectable creations that guide diners’ palates in new sensory directions.

Chef Núñez served as Corporate consulting Chef of Mangia, 41 North hotel and corporate chef of Socarrat restaurant group and Quimeria Think Group, and Executive Chef of Barraca and Melibea Restaurants.

Having arrived on the New York culinary scene nearly four years ago, Chef Núñez, described as the “Spanish enfant terrible,” by New York Magazine, brought his unique culinary vision and artistic style to the Upper West Side with his restaurant Gastroarte (fka Graffit). Here Chef Núñez served playful and contemporary takes on traditional Spanish and Mediterranean cuisine, earning the distinction of “Key Newcomer” in the Culinary Innovator category of the 2012 Zagat Guide.

Chef Núñez has since been featured in The New York Times, New York Magazine, New York Post, The Wall Street Journal, Gotham magazine, Village Voice, The Huffington Post and Paper Magazine, among other publications, in addition to numerous blogs and Web sites. He has made appearances on the Food Network’s Iron Chef America, FOX’s Good Day New York, CBS’ Tony’s Table segment, as well as on CNN, NBC and TVE (Televisión Española).

Prior to moving to New York, Chef Núñez was the Owner and Executive Chef of critically acclaimed Madrid restaurants Polenta and Flou, which were hailed as innovative culinary workshops by the likes of Vogue, Elle, Gourmet and InStyle, among other publications in Spain. Chef Núñez also briefly served as Spain’s culinary ambassador to Korea. He graduated from the Casa de Campo Escuela Superior de Hostelería y Turismo with degrees in the culinary arts and tourism.

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