Situs Pascual Cuardas was born and raised in a little winery town close to Barcelona, a 10 minute drive to the Mediterranean Sea, called Vilafranca del Penedes 

“I grew up spending a lot of time with my grandparents.  My grandma was always cooking family dinners of traditional paellas, various tapas with fresh, local ingredients, and all kinds of  barbecues. When I was 23 my passion for ski drove me to move to the Pyrenees between Spain and France where I lived for almost 10 years. 

In 2005 I went to Hawaii on vacation and fell in love with the place, and moved there.  On Maui, I began my career a chef in a small hotel start called Paia Inn. www.paiainn.com I prepared breakfast for guests each morning in a beautiful outdoor setting  .I got the honor to expend some time cooking with the private chef of Owen Wilson. 

 After a year of no skiing, I started coming to Utah for holidays, and moved here permanently in 2014.  

I have been working with some of the best private chefs in the area for 6 years now.  After several requests for authentic paellas and Spanish cuisine, I was inspired to branch out on my own and serve those dishes of my grandmother I so fondly remember.  My typical menu consists of a wide variety of traditional Spanish flavors served tapas style.” 

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• Mussels steamed in white wine  

• Bruschettas with roasted tomato and eggplant 

• Grilled steak with marinated peppers and asparagus 

• Spanish charcuterie and cheeses 

• Salad of endive, olives, and romesco  

• Patatas Bravas 

• Torta Espanola (a potato omlette) 

• Catalonian crème brulee  

• And of course my signature Paella. 

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And many more.  I use only the finest ingredients, the freshest seafood available, and organic as much as possible.   

If you are looking for a new experience and culinary exploration into the traditional cuisine of my homeland I invite you to take a trip to Barcelona without having to leave your kitchen.