RAIER HISTORY
A SHARED DREAM
After years of experience in various prestigious restaurants, Jaime and Claudia decided to make their dream come true by opening their own project in a natural environment, far from big cities. In 2021, they arrived in Pallars looking for tranquility and fell in love with the region. This is how the new concept of El Raier was born, a space that honors both Pyrenean tradition and culinary innovation.
JAIME BES: THE TECHNIQUE
ARAGONESE ROOTS AND JAPANESE TRAINING
Jaime grew up surrounded by meat and fresh products. Son of a butcher, from a young age he understood the value of quality ingredients. After studying at the Barcelona Hospitality School (ESHOB), he worked in catering companies like SIBARIS and Nandu Jubany, and in renowned restaurants such as Hisop and Iradier Metropolitan. But his true turning point was at the restaurant Koy Shunka, where he learned the art of Japanese cuisine under the direction of Hideki Matsuhisa.
CLAUDIA GOZZI: CREATIVITY
INTERNATIONAL TRAINING AND PASSION FOR COOKING
Born in Barcelona, Claudia’s passion for cooking began in adolescence, but it wasn’t until adulthood that she decided to fully dedicate herself to this world. After training at CETT, Claudia started her career at Albert Raurich’s restaurant Dos Palillos, where she fell in love with the profession. Her path led her to work in restaurants like Gresca, where she learned to give the same value to a vegetable dish as to a meat one, and later at Mugaritz, where she explored new techniques and textures.
GIVE EL RAIER AS A GIFT
The perfect gift for any occasion. Treat your friends, family, or partner to a special lunch or dinner at El Raier.
WORK WITH US
We are always happy to welcome passionate people who want to work with us. If you want to join the team, you can send us your CV at info@elraier.com.
FOLLOW US
@elraier
ON INSTAGRAM