As the newly appointed Executive Chef, Brenda Lisiotti aims to blend her fond childhood memories of bringing people together over food, with her profound knowledge of the fresh and ripe produce on the island and the estate itself.
Son Bunyola Hotel & Villas, the newly launched hotel owned by Sir Richard Branson in the stunning Tramuntana Mountains announce the appointment of Brenda Lisiotti as Executive Chef.
Lisiotti has been with the hotel since its launch last June and has stepped into the role of Executive Chef, as the hotel reopened on 1 March for its first full season ahead. Having already shown her creative flare and deep passion for exceptional food, Lisiotto plans to draw on her heritage growing up on the island to create freshly prepared Mediterranean-inspired dishes for guests at Son Bunyola Hotel’s two showcase restaurants, Sa Terassa and Sa Tafona.
Brenda continues the hotel’s farm to fork philosophy, utilising fresh ingredients from the impressive kitchen gardens on the expansive 1300-acre estate. Having previously worked at Zaranda, Palma, alongside renowned two Michelin-starred Chef Fernando Arellano for ten years, Brenda understands the importance of respect and consistency in cooking, as well as the significance of delivering unforgettable fresh food to the table…
Brenda commented, “I feel truly inspired to work at Son Bunyola, with its long agricultural heritage and home-grown produce, and where innovation and individuality are encouraged in cooking. As Executive Chef, I am truly excited to combine authentic Mallorcan flavours with modern culinary techniques, using my own personal vision to ensure the food in our restaurants are really some of the very best in Mallorca.”
As the newly appointed Executive Chef, Brenda aims to blend her fond childhood memories of bringing people together over food, with her profound knowledge of the fresh and ripe produce on the island and the estate itself. She is well-versed in how seasonal changes can impact a menu and is inspired daily by walking around the Son Bunyola estate gardens where she can design the menu based on what is blooming. The produce grown in the gardens includes organic herbs and vegetables, citrus fruits, olives, almonds, and honey from the estate’s own beehives. The estate will have its own Olive Oil later this year too and proudly is able to minimise waste by using all parts of the vegetables in the kitchen to create unique and sustainable dishes.
Vincent Padioleau, General Manager of Son Bunyola Hotel & Villas said: “We are thrilled to Brenda has taken on the role of Executive Chef. Her passion for using fresh produce is a perfect match for our farm-to-table philosophy at Son Bunyola. Brenda is already showcasing incredible talent utilising our very own ingredients from the estate and I am extremely excited for our guests to experience this too. “
The hotel’s main restaurant, Sa Terrassa, named for its position directly in front of the finca’s striking façade, will continue to offer resident guests and day visitors alike contemporary organic cuisine by day. Home-grown seasonal produce will feature, cooked under Brenda’s direction with a focus on taste, textures, and colour. In the evenings, an optional intimate seven-course tasting menu will offer a creative and unmissable gastronomic experience. The second restaurant, Sa Tafona, is housed within the historic olive press and will serve hotel guests during high season a playful reinvention of Spanish tapas using authentic Mallorcan ingredients.
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