After completing culinary school to become a Chef in Barcelona, Chef Xavier Arnau Gili worked in Can Jubany and Can Gaig in Barcelona, both with Star Michelin. Thereafter, he moved to London to work in Japanese cuisine with two notable restaurants: Nobu and Zuma.
After the London experience he partnered as a consulting chef with other colleagues from the Alkimia restaurant in Barcelona to open a restaurant in Marrakech at the Amanjena for two years in Morocco.
Upon completion of that project, he moved to Amanyara (Turks & Caicos) to complete a stint for two years. His Caribbean experience continues today at Guana Island in the British Virgin Islands where he has been overseeing a beautiful project for the past four years.