I am Pep Castelló, born in Xeraco, a small Valencian town, in 1975. I discovered my culinary vocation after an initial career in other fields. By training alongside great chefs, I developed a unique style that blends tradition, affection, and modern techniques with international influences. With an entrepreneurial spirit, in 2024 I opened Restaurant Cal Teixó in La Torre de Cabdella (Lleida), a rice-focused restaurant where I fuse Pallaresa cuisine with my Mediterranean roots, offering creative, technical dishes full of umami.