Published on : Wednesday, July 8, 2020
Marc Lores Panades has been appointed as the Executive Chef at Six Senses Douro Valley. Prior to his latest role he was served as Executive Chef and Food and Beverage Director for four-years at the recognised Alila Hotel in Bali, renowned for healthy, plant based forward cuisine and zero waste.
One of Marc’s career highlights was his role as the Head Chef of Cal Xirriclo in Lleida, a modern fine dining restaurant, recognised by Michelin for producing wonderful dishes from local organic ingredients. From his role, he got several opportunities and appeared on several cooking shows and wrote a food blog for the local paper. He is also the winner of several of Spain’s top culinary awards including Best Dish at the Negrini Creative Cuisine Madrid in 2012 and 2016.
Marc hails from Lleida in Catalonia where his mother still lives and works the farm on which he grew up. After receiving training from some of the best restaurants of Spain (El Bulli, Mugaritz) he embarked into his journey in the industry. It was his thirst for adventure that eventually led him to Hong Kong and ultimately to Bali. Over the years he has been engaged in exciting international careers that include his tenures in Austria, England, Denmark, Germany and Hong Kong.
Throughout the journey he developed a distinctive style of cuisine. He loves growing his own food and sourcing the best local ingredients to create vibrant nutritious dishes, using both modern techniques and the best of local culinary traditions. He is also fond of training for endurance sporting events, which have included several Ironman triathlons.
Marc’s reputation as an enthusiastic leader who is passionate about healthy vegetarian-focused food and sustainability will give him an excellent chance to take Six Senses Douro Valley to bigger and better heights.