Javier Muñoz and Ana Soto bought the shell of an old bodega in the heart of Jerez's historic centre.
La Carboná began as a grill house, with a team of six people.
The couple's son began his career in the kitchen at the age of 16, at Grupo Jale in El Puerto de Santa María.
He worked with Luis Rivas at “El Limonar de Soano”. He was chef de partie for 4 years, earning the first Michelin star with Fernando Sainz and the second as head chef alongside José Antonio González.
He continued his career at “El Celler de Can Roca” for 3 years as chef de partie. After his Michelin experience at “The Walnut Tree”, he decided to return home and create his own concept.
#CocinaConJerez (Cooking with Sherry) is the personal hallmark of Javi Muñoz, the Chef of Sherry.
He pioneered new techniques using Sherry wines in the kitchen, making full use of every resource the vineyard provides.
He remains true to his essence, and that will never change, but he cannot stand still, so he is always looking for new ways to surprise his guests. Everything related to Jerez, its wines,
its vineyards… inspires him.
OUR GOALS:
1 Innovation through tradition.
The Chef of Sherry works tirelessly to make the most of every resource the vineyard offers.
Thanks to his experimentation, #CocinaConJerez features:
– Bread made with flor yeast
– Albariza soil distillate
– Smoked with sherry cask staves
– Oloroso Chef, the only cooking wine with Denomination of Origin
2 Spreading Sherry culture.
To do so, we travel the world sharing experiences with the best chefs.
At least once a year, the Chef of Sherry travels to Mexico in collaboration with Domecq Academy, Fundador Supremo and several Mexican chefs. At these gatherings, Javi shares the treasures of Sherry culture with other food lovers. These meetings have made him an adviser to Grupo Pasta in Mexico.
We offer cooking shows in our kitchen for tourists and locals passionate about fine dining.
Our children's workshops are very special to us: we spark curiosity about cooking and teach the importance of sustainability in gastronomy.
We have created Selección La Carboná, a line of gourmet products personally chosen by the Chef of Sherry.
This project stems from the importance of its wine tradition for the city of Jerez. We want to use our position to champion the value of the Jerez – Xérès – Sherry D.O. To that end, we have built very close relationships with the bodegas of the Marco de Jerez, with whom we run three parallel projects:
Table wines, cooking wine and the #CocinaConJerez recipe book.
3 To offer a high-quality gastronomic experience committed to the products of our land.
To do so, we work with suppliers such as Garsil Pesca and Montesierra that guarantee us the best local (Km 0) quality.
OUR TEAM TODAY
1
Managing
Director
1
Manager
1
Accounting
1
Design
and Marketing
1
Coach
1
Head
Chef
6
Chefs
de partie
6
Cooks
of interns
3
Sommeliers
4
Waiters
1
Hostess
2
Scullery
1
Cleaning
AWARDS
Best food and wine offering, Spain's Wine Routes (2016)
Best restaurant in the province of Cádiz, “Premios Gurmé 2017”
Best restaurant in the province of Cádiz (public vote), “Premios Gurmé 2019”
Recommended in the Michelin Guide since 2012
Recommended by the Repsol Guide since 2014
Award for the best dish in Andalusia, Porsche Panamera competition
Second prize for the best cod dish in Spain (2020)
Best wine list (Jerez City Council)
National finalists, Copa Jerez 2021
Best food and wine offering, Spain's Wine Routes (2022)
“Unstoppable Man” Award 2022
“Hacedores de Cádiz” recognition for its social work
2nd Best Wine List at the Solera Awards by Cosas de Comé
Included in Tapas magazine's list of “The 50 most creative people in Spanish gastronomy”, alongside chefs such as Ángel León, the Roca brothers, Dabiz Muñoz and Ferran Adrià, among others.
