Andrés Vidal
Executive Chef — Restaurant Groups
- Based
- Barcelona
- Works across
- 2 regions
- Languages
- Spanish, Catalan, English
- Experience
- 20 years
Vidal has spent most of his career on the least romantic problem in the industry: how a group of eleven restaurants produces the same dish at the same cost in eleven kitchens. His standardisation work has cut variance between sites from 6.2 points of food cost to 1.4, which is worth considerably more than a new menu.
Chef Score
Scored from verified history.
Seven axes, each built from confirmed employment, scope and references — not from self-assessment. The composite is the mean of the seven, shown for comparison rather than ranking.
89
/ 100
- Culinary
- 86
- Leadership
- 92
- F&B Management
- 94
- Cost Control
- 96
- Menu Development
- 85
- Pre-Opening
- 88
- Sustainability
- 79
Expertise
What Andrés is brought in for.
Every tag here is a filter in the directory, so a business searching for exactly this work will find this profile.
Cuisines
- Spanish
- Mediterranean
- Modern European
Specialities
- F&B Operations
- Cost Control
- Recipe Standardisation
- Team Management
- Menu Engineering
Positions
- Executive Chef
- Culinary Director
Available for
- F&B Consulting
- Culinary Consulting
- Pre-Opening
- Executive Chef Role
Locations
- Barcelona
- Madrid
- Mexico City
Services
Engage Andrés directly.
Multi-Site Standardisation
Recipe specification, transfer pricing and audit routine to bring cost variance between sites under control.
from €16,000
Food Cost Recovery
Eight-week engagement targeting a measurable reduction in food cost without menu contraction.
from €11,000
Career
Where the score comes from.
- 2017
PresentCulinary Director
Grupo Marisma
Barcelona, Spain
11 sites, €62m turnover
- 2010
2017Executive Chef
Grupo Tragaluz
Barcelona, Spain
What we confirmed
Grupo Marisma
Culinary Director · 2017–Present
Position and scope confirmed with CEO
Employment is confirmed with the employer directly rather than with a contact supplied by the candidate, and qualifications with the awarding institution.
Work
Similar expertise
