ORIOL FÀBREGAS CARNÉ

After my studies in Hotel Management and Tourism , I began working in the hotel sector (HOTUSA), managing a portfolio of incoming and DMC agency clients; and after several years, I redirected my professional career towards the catering sector.

I started working at the head offices of a major restaurant group (Tragaluz Group). I started as an assistant in the purchasing department and, after a few years, I was promoted to purchasing manager , reporting directly to the General Management and the property.

I wanted to grow professionally , and for that I needed to create a gastronomic space from scratch; at which point I decided to create BAR BUT (@barbutbcn).

BAR BUT is a personal project, where I devoted myself to all aspects of the restaurant: the decoration , the gastronomic offer , the negotiation with suppliers , even the management of the remodeling works of the space passed through my hands. It should be noted that at all times I surrounded myself with experts in each sector (decoration and gastronomy) to steer the project well.

After launching BAR BUT, in 2017 the possibility of advising on new projects for third parties arose. Together with the property of the AEROCLUB del EMPORDÀ, we created the ALA BRAVA space (@alabrava_pals), a gastronomic space located on the sand of Pals beach (Girona, Costa Brava).

In this project I developed the brand/naming, the logo, the space props, the gastronomic definition and creation of the menu, the negotiation with suppliers, the training of staff and the monitoring of the business. With the ALA BRAVA project we brought gastronomy closer to the concept of a beach bar, selecting the product and creating a very comfortable space.

With the success of ALA BRAVA, a few months later, in 2018, a new project with the same client emerged. This time it was in Cap sa Sal (Begur, Girona). We reoriented the restaurant of the Hotel Cap sa Sal Luxury and created the ALA SAL space (@alasal_begur).

In this project we focused on defining the gastronomic proposal, training the staff, creating the brand and logo, and providing decorative advice. After launching it, we concluded the collaboration.

In 2019 we closed a new project, this time in Sitges. The client asked us to remodel the entire premises, giving it a 180º turn both aesthetically and gastronomically. In a short time, BAR RUSIÑOL (@bar_rusinol) appeared, a concept that seeks to be a restaurant of the city’s life.

For this reason, we had to create the name, the logo, the design of the menus and the creation of the gastronomic offer, the training of the staff, the launch and monitoring of the business.

After these experiences, and with my day-to-day work with the BAR BUT restaurant, I am at a time when I want to continue growing professionally and focus on the management/creation of gastronomic proposals, as well as advising on the reorientation of catering businesses to third parties.