YOUNG CHEFS – The Rising Stars of Menorca’s Gastronomy

Left to Right, José María Borrás, Irene Gordillo and James Davies

Article from Issue 371 – May 2025

In Menorca, a new generation of culinary talent is redefining fine dining with innovative flair and deep respect for the island’s rich gastronomic heritage

Three young chefs are at the forefront of this culinary renaissance, transforming local ingredients into an extraordinary tasting menu to captivate both locals and travellers. At the Morvedra Nou and Amagatay Menorca restaurants, these visionary chefs are crafting unforgettable dining experiences that blend traditional Menorcan food with bold creativity, cementing Menorca’s status as a must-visit destination for food enthusiasts.

This summer, award-winning Menorcan chef, José María Borrás, alongside James Davies and Irene Gordillo, is embarking on a new adventure, moving from the Santa Mariana Hotel, where they earned a Michelin Star recommendation, to the prestigious ANNUA Signature Hotels, Morvedra Nou, and Amagatay.

In 2024, José won the S.Pellegrino Young Chef Academy competition for the Iberian region with his exquisite Balearic lobster and suckling pig dish. This victory secured him a spot in the 2025 grand final in Milan, where he will compete for the title of Best Young Chef in the World. José is now Executive Chef at Morvedra Nou, alongside Head Chef, James Davies and Pastry Chef Irene Gordillo. Together, they are crafting an ambitious 10-course Gastro Tasting menu, with the dream to win Menorca’s first Michelin Star. Achieving this accolade will be challenging, as the recommendation they earned at Santa Mariana remains with the hotel. The trio will head a team of 40 catering staff across the two hotels. The Tasting Menu, described as “Menorcan cuisine, finely tuned,” will be available at the AQUIARA restaurant Morvedra Nou from May 1st.

José and James, both 25, have known each other since they were 10 years old, attending school together in Menorca. José’s passion for gastronomy was ignited by his grandmother cooking at home. He honed his skills from the age of 18 by working in restaurants with some of the best chefs on the island, including Albert Serra at Binifadet, Dani Mora at Sa Pedrera d’es Pujol, and Patrick at Pan y Vino. He trained at the Hofmann culinary school in Barcelona and has travelled the world seeking out the best restaurants. José’s competitive cooking journey was mentored by Andreu Genestra from Mallorca, and he even hosted his own cooking show on IB3 in November last year.

James’s path to becoming head chef at Morvedra Nou was more circuitous. Born in Menorca to English parents, James has fond memories of peeling carrots for his grandfather, who ran the San Jose restaurant for 15 years (later Ca’n Bernat). After studying tourism in Granada and working in the luxury hotel sector in Sierra Nevada, a knee injury brought him back to Menorca. José suggested he wash dishes at Santa Mariana while recovering, and there his life was transformed. James quickly discovered he had been harbouring something inside of him without knowing.

Over the past four summers, he has progressed from novice to Michelin standard techniques, working alongside his friends, José and Irene. He is loving the journey, although he admits at times they have had to work out between them how to work as colleagues as well as friends. James impresses with his professional demeanour and knowledge of the business, having benefited from his experience in the luxury hotel sector.

At Amagatay, they will focus on using sustainable, 0km products. The restaurant offers two dining experiences: El Olivar, with an a la carte menu featuring countryside sharing plates, such as wild mushroom, or lobster rice, and SUA La Parilla, which prepares local products on the grill. Other experiences include a sunset bar or you can book a private dining experience where you will be taken by buggy to a table set up in your own little piece of the Menorcan countryside. There a chef will prepare your meal on a grill and help you to select salad and vegetable accompaniments from the garden at your feet.