Javi Estévez has spent more than two decades shaping his career in the culinary world. A graduate of the Centro Superior de Hostelería de Galicia, he refined his craft through formative experiences at several renowned Spanish restaurants before taking on leadership roles, including more than two years heading the kitchen at Restaurante Villena in Segovia under Julio Reoyo.
In 2013, he gained national visibility through his participation in the first season of Top Chef Spain, where his talent and creativity quickly stood out.
In 2015, he launched his personal project, La Tasquería de Javi Estévez, introducing Madrid to his bold, contemporary vision of offal cuisine—deeply rooted in the city’s culinary tradition. The concept earned widespread acclaim, including the Revelation Chef Award at Madrid Fusión, as well as recognition from Metrópoli and ABC Salsa de Chiles.
Further distinctions followed, including the Most Innovative Concept in the Community of Madrid from the Academy of Gastronomy and multiple honours in major Spanish guides. He later expanded his portfolio with John Barrita, El Lince, and La Barra de La Tasquería, while continuing to evolve La Tasquería itself.
In 2025, marking its tenth anniversary, La Tasquería earned its second Repsol Sun, and Estévez received his first Knife Award at The Best Chef Awards.
