Hailing from the historic region and internationally renowned culinary destination of Spain, Chef Jordi Servalls Bonilla is a native Catalan. With over 15 years of international culinary experience in some of the world’s most legendary, Michelin-starred kitchens from Catalonia, Dubai and Beijing, Chef Jordi is a rare breed of culinary talent. He is a purveyor of creative fine dining cuisine, from classic to contemporary style.

“I have deep roots and a great respect for the original taste of products; I am devoted to enhancing the authentic taste from pure flavors,” says Chef Jordi on his own style and techniques.

Tracing back through his culinary journey, Chef Jordi was Executive Sous Chef for four years at The Harbour Emirates Dubai Marina Hotel in charge of Restaurant Observatory, renowned for its avant garde cuisine, alongside the Mediterranean flavors of Restaurant Azur. He also spent two years at Shangri-La’s Barr Al Jissah Resort & Spa, introducing his low temperature cooking techniques, sosa gastronomic ingredients and the texturas El Bulli (a range of products from celebrated Michelin-starred Chef Ferran Adria and his brother Albert Adria). During his tenure, Chef Jordi infused molecular gastronomy in the hotel’s Restaurant Capri Court, interpreting Mediterranean Haute Cuisine as a creative, molecular gastronomic journey that stood out in the Middle East.

Chef Jordi’s skills also extend to other aspects of gastronomic fine dining. Infusing his own distinctively progressive culinary techniques from his Catalan roots and diverse culinary experiences spanning West to East, Chef Jordi twists traditional meat, pasta and seafood dishes into gastronomic masterpieces.

Most notable in Chef Jordi’s culinary career is his work experience in some of the world’s most celebrated Michelin-starred restaurants in Spain. From 1997 to 2001, the list includes a stint at the 3-starred Michelin restaurant El Bulli, the 2-Michelin Starred La Cuina De Can Pipes, and the 1-starred Michelin restaurants of La Cup Iula De Vila-Sacra, El Rusc La Massana and Llucanes. Chef Jordi holds this period as being central to his food philosophy – a time of unsurpassed creativity that has helped form his innovative ideas and develop his own culinary techniques.

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