{"id":218,"date":"2018-06-29T17:33:44","date_gmt":"2018-06-29T17:33:44","guid":{"rendered":"https:\/\/santaritaexperience.com\/cocinero\/"},"modified":"2025-07-22T12:20:13","modified_gmt":"2025-07-22T10:20:13","slug":"cocinero","status":"publish","type":"page","link":"https:\/\/www.santaritaexperience.com\/en\/cocinero\/","title":{"rendered":"Cook"},"content":{"rendered":"\n

Cook<\/h3>\n\n\n\n

Xabi Bonilla<\/h1>\n\n\n
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My name is Xabi Bonilla and, as a “good Donostiarra” I am a chef by profession and vocation. Everything began in the kitchen of my “amatxo”, from which I gave the leap to Barcelona, \u200b\u200bwhere I live and have developed most of my professional life.<\/p>\n\n\n\n

During my first years I was a restaurant cook, always with a good kitchen and, even, with a Michelin Star. But if there is a city that allows you to reinvent yourself and innovate, that is Barcelona. I have participated in artistic projects, I have been a TV chef (TV L’Hospitalet), I have taught cooking courses in various civic centers and I have advised gastronomically other restaurants.<\/p>\n\n\n\n

But if I’ve been known for 8 years, it’s because I’m the “cook in house slippers” at Santa Rita Experience<\/strong>. I began to organize private dinners in my own home, in a very personal project that allowed me to do what I had always wanted, to cook as I did with my mother, with my soul, and that ended up becoming one of the first references of the Supper Club scene in Barcelona. A more intimate and close experience of enjoying the gastronomy that, now, has been reinvented and “sal-pimentada” in our new premises.<\/p>\n\n\n\n

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