Javi Linares

Owner and head of kitchen

Trained within the scope of science and specialist in medical analysis. After having worked as a chemist, he decided to make a U turn in his life and apply his chemistry knowledge to one of his passions: cooking.

Further information

He started his studies in the catering sector in 2010. He was employed in a kitchen for the first time in 2011, at the brand new Mar de Avellanes restaurant. This job longed for a year and let him work along with his friends and mentors Rubén and Guillermo. He kept up his job as cook at the same time as his studies in a Nutrition and Food Technology PhD. After this experience, he was employed at Mercatbar and some months later moved  to the top foodie city: Donosti (San Sebastian), where he worked for a year at Arzak 3* restaurant. He took part in Arzak’s research team together with Xabier Gutiérrez and Igor Zalakain for several months.

When he came back to Valencia, he joined the new Gadhus restaurant project, firstly in Rocafort and then in Valencia. He also became the chief of the kitchen staff in.
Nómada’s opening. In 2018, he decided to bet on his personal project along with Amparo, his life partner.

All in all, Mundua is home to a Valencian cook raised by Basques.

Norberto Piñango

Cook

He’s always known that cooking was his vocation (what he didn’t know was how hard it can get to be). He took cookery classes in Cheste and did his internship in a restaurant specializing in rice called Duna, where he finally got recruited.
He gained experience in several Valencian restaurants before he started working for Gadhus, place where he met Javi Linares.

Further information

It didn’t take long for Norber to befriend him (in fact it was there where Javi encouraged Norber to take part in his personal project if it got to be undertaken someday).
When Gadhus closed its doors, he travelled to Swansea (Wales) and later became La Parrilla y La Brasería‘s new cook. When he came back home, he joined El Aprendiz and was recruited as a member of Martin Berasategui’s 3* culinary team in Lasarte (Gipuzkoa). When he ended this experience, he worked for a time at Audrey’s, restaurant managed by 1* Rafa Soler in Calpe (Alicante). Now he’s back in the city in order to fulfill his promise and give the best of him in Mundua’s kitchen. He’l become the talk of the town for sure!

Norberto Piñango

Cook

He’s always known that cooking was his vocation (what he didn’t know was how hard it can get to be). He took cookery classes in Cheste and did his internship in a restaurant specializing in rice called Duna, where he finally got recruited.
He gained experience in several Valencian restaurants before he started working for Gadhus, place where he met Javi Linares.

Further information

It didn’t take long for Norber to befriend him (in fact it was there where Javi encouraged Norber to take part in his personal project if it got to be undertaken someday).
When Gadhus closed its doors, he travelled to Swansea (Wales) and later became La Parrilla y La Brasería‘s new cook. When he came back home, he joined El Aprendiz and was recruited as a member of Martin Berasategui’s 3* culinary team in Lasarte (Gipuzkoa). When he ended this experience, he worked for a time at Audrey’s, restaurant managed by 1* Rafa Soler in Calpe (Alicante). Now he’s back in the city in order to fulfill his promise and give the best of him in Mundua’s kitchen. He’l become the talk of the town for sure!

Amparo Parreño

Owner and head waitress

Thais

Waitress

Thais

Waitress

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Joaquín Costa St. 61, left ground floor, Valencia

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