Tomeu Torrens Cantallops grew up among the kitchen in the Celler Can Amer, the business his parents, Antonia Cantallops and José Torrens, started running 43 years ago.

Tomeu learnt the cookery secrets at a very young age watching his mother cook. With 22 he studied pastry making with the help of the teacher Pomar of Campos. Later on, he worked for the Universal Exhibition of Seville in collaboration with the 24 Spanish restaurants that were doing gastronomic tasting. From there he moved to the Hotel Habana Libre in Cuba as a pastry cook, afterwards he gained experience working for the Cabo Mayor Restaurant in Madrid at Pedro Larumbe’s commands. After a short experience ahead Na Rossa Restaurant in Puerto de Pollensa, he went back to Can Amer.

There, Tomeu Torrens, adquired the know-how from well-known Majorcan cooks, such as Toni Piña, Arnau Mir, Tomeu Esteva and Joan Romero, who would offer classes in the cellar behind Tomeu’s mother organization. Since 2004 he is in charge of the celler both as a chef and manager.