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The Chef: Pau Sintes
Pau Sintes is a young chef passionate about the cuisine and gastronomic culture of his homeland, Menorca.
His journey at La Cocina de Cristine began in a special way: he was hired through an external company for a gastronomic event. Captivated by the hotel’s respect for Menorcan essence and its unique environment, Pau felt an instant connection with the place. A year later, he officially joined Cristine Bedfor, where he has been the head chef for almost four years.
Trained in Culinary and Gastronomic Sciences at CETT, University of Barcelona, Pau brings a holistic perspective to gastronomy. His education encompassed everything from understanding culinary processes to food safety, wine expertise, management, and gastronomic culture.
During his training, he completed internships at renowned establishments such as the Sa Llagosta bakery, Santa Ponça Hotel (Relais & Châteaux), 21 de Marzo catering (by the Torres Brothers), and the prestigious El Celler de Can Roca.
In 2022, Pau Sintes won the European Young Chef Award from IGCAT (International Institute of Gastronomy, Art, Culture, and Tourism), the same year Menorca was declared the European Region of Gastronomy.
This achievement marked a turning point in his career. For Pau, representing the island in the competition held in Trondheim, Norway, was a special opportunity to showcase Menorcan cuisine in its purest form: simple yet sophisticated.
Using ingredients from 15 Menorcan producers, his dish not only earned him first place but also united the Menorcan community. This milestone motivated Sintes to accept the role of head chef at the hotel, where he continues to work with dedication to share the authentic flavors of Menorca.
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TU MESA
El Chef, Pau Sintes
Pau Sintes is a young chef passionate about the cuisine and gastronomic culture of his homeland, Menorca.
His journey at La Cocina de Cristine began in a special way: he was hired through an external company for a gastronomic event. Captivated by the hotel’s respect for Menorcan essence and its unique environment, Pau felt an instant connection with the place. A year later, he officially joined Cristine Bedfor, where he has been the head chef for almost four years.
Trained in Culinary and Gastronomic Sciences at CETT, University of Barcelona, Pau brings a holistic perspective to gastronomy. His education encompassed everything from understanding culinary processes to food safety, wine expertise, management, and gastronomic culture.
During his training, he completed internships at renowned establishments such as the Sa Llagosta bakery, Santa Ponça Hotel (Relais & Châteaux), 21 de Marzo catering (by the Torres Brothers), and the prestigious El Celler de Can Roca.
In 2022, Pau Sintes won the European Young Chef Award from IGCAT (International Institute of Gastronomy, Art, Culture, and Tourism), the same year Menorca was declared the European Region of Gastronomy.
This achievement marked a turning point in his career. For Pau, representing the island in the competition held in Trondheim, Norway, was a special opportunity to showcase Menorcan cuisine in its purest form: simple yet sophisticated.
Using ingredients from 15 Menorcan producers, his dish not only earned him first place but also united the Menorcan community. This milestone motivated Sintes to accept the role of head chef at the hotel, where he continues to work with dedication to share the authentic flavors of Menorca.
