Her extensive portfolio of previous work experience began in Ibiza, where she originally comes from.
Later she became a part of Jamie Oliver’s team in London working as a Chef de Partie and after she had discovered the magics of molecular cuisine by another TV prestigious chef such as Alberto Chicote.
Right before the start of a career as a private chef in Ibiza, she was in charge of the kitchen at Hotel Grau Roig in Andorra. She also joined the TV show Top Chef in 2015.
Carlota Bonder enjoys creating luxury experiences through her cooking, presenting exquisite culinary creations. No matter if you ask for detox and organic tailored program for the whole day or delicious upscale dinner, her passion for food and cooking doesn’t have any limits. Cooking was always Carlota’s dream and her biggest love.
What she really loves to use is fresh and top quality products straight from the markets. She also masters the fusion between Mediterranean and Asian gastronomy, and in general she has a profound expertise in all sorts of vegetables and fish
-Sashimi, tataki, ceviche, tartar, etc.