Joan Taltavull

Joan Taltavull Juaneda, born in Ciutadella de Menorca in 2006, is a young chef passionate about gastronomy and the art of cooking, discovering the interplay of different textures and flavours, and how they influence one another.

He has won the Jove Xef Menorquí Award 2025 with the typical Menorcan dish Arròs de la terra.

Joan is currently studying for his higher diploma “ Direcció de cuina” at Jesuites Sarrià Sant Ignasi. Nevertheless, he did his first steps at his father’s pastry falling in love with the art of cooking from a very young age. Inspired by his father, his very first job was working alongside him, which sparked his curiosity and led him to pursue studies at culinary school. For the last couple of years, he has been working at Son Vell boutique hotel restaurant.

Motivated and ambitious, Joan Taltavull Juaneda is determined to keep learning and growing. He plans to continue his studies, gain experience through internships, and work hard to earn a place in a nupscale restaurant. His goal is to refine his skills, grow as a chef and develop his own culinary identity true to his roots.

Proud of his origins, Joan finds inspiration in the Menorcan landscape and culinary philosophy. For him, local products are not only a matter of identity, but also of respect for nature and tradition. In his creations, he seeks to highlight the island’s richness through a play of textures and flavours.

This balance between land, sea, and seasonality defines his cooking type.