Joel Castanyé

Working at La Boscana is a dream come true.
Joel Castanyé

A life project

Joel Castanyé Daniel is the executive chef and co-owner of La Boscana since 2009.

His path to the kitchen begins at an early age, “between the stoves”. The Castanyé family, always linked to gastronomy, started the Resquitx Restaurant project in 1986, when Joel began to have a deep passion for the profession and for the world of events.

Mother Roser Daniel and her three sons, Jordi, Rubèn and Joel, have committed to a single goal at Resquitx: to offer a close and high-value gastronomic offer at events, something that has turned them into quite a reference, with more than 28 years of experience in celebrating weddings, communions and all kinds of celebrations.

In 2009, they opened the doors of the Boscana as a space also to celebrate large events.

Joel, the younger brother of the Castanyés, trained at the School of Hospitality and Tourism in Lleida and the University School of Hospitality and Tourism in Sant Pol de Mar, has visited restaurants such as Neichel by Jean-Louis Neichel, Xavier Pellicer’s Abacus and Bulli Càtering, before taking the Boscana baton.

With his experience, he turns this project into an ideal space for developing all kinds of events to enjoy contemporary and signature Catalan cuisine for events. It has a gastronomic restaurant with 1 Michelin Star and 2 Repsol Sols.

Many years have passed since he jumped to Boscana (Bellvís) from the Resquitx de Mollerussa, where his mother and two brothers continue to be cared for, Joel still can’t believe that that impressive estate where he once went to serve a meal by order of its owners, today it hosts the project of its life.

Large-format Michelin Star kitchen

A star team

Formed by a single team both for events and for the gastronomic restaurant. A team of cooks who come up with the recipes, prepare them and serve them at the banquets, people who express their passion and dedication in every detail. This also translates to our room team. This close relationship between the restaurant and Boscana Events guarantees a unique culinary experience.

La Boscana is territory, innovation, passion and future. Joel, together with his wife, María Ángeles Chiriboga, room manager and agronomic engineer with a doctorate in post-harvest, lead the Boscana project and give it close and familiar attention, treating every part of the production with utmost delicacy and professionalism process