About us

Who we are…

We are a partnership of hospitality professionals from the island with over 6 years of experience in the private sector, working primarily in private villas. Our chefs and service leaders have undergone the best training and have gained a wealth of knowledge and experience from around the world.

In recent years, they have proven their skills and reliability by managing some of the best kitchens and restaurants in Ibiza with amazing success and are now part of the Mushed Ibiza team, dedicated to delivering the highest quality service to private events on the island.

We are more than a butler service, more than a private chef, and more than event managers. We are a versatile service provider, offering on-the-ground knowledge and utilising island-wide connections to give you the very best in food and beverage hospitality.

We distinguish ourselves as being well-travelled, attentive and dedicated workers with an obsession for details. We take pride in being able to provide an effortless service which is both discreet and efficient, taking into account our main priorities at all times; top-quality products alongside top-quality service.

Everything we do is bespoke, and our team of professionals will cover with confidence every kind of service you want to include. We can provide award-winning mixologists from the US, Australian-trained baristas, WSET-awarded wine servers, and globally recognised sushi chefs; you name it, we can deliver it.

The strong and versatile background of the Mushed team, along with our proven reliability and genuine character has allowed us to maintain many high-profile clients over the years who, year after year, request that we exclusively take care of their events and day-to-day hospitality management while they are on holiday or working on the island.

OUR TEAM

Florencio Montes

Floren was the first leg of MUSHED and the first one defining who we are in the hospitality private service business. He acquired a very solid mixologist background bartending at ACE HOTEL (Los Angeles), shaping his experience and skills before returning to Ibiza and become the bar manager of one of the most popular beach bars of the Island: NASSAU and CAFE DEL MAR.

In 2015 he parallelly started working in private villas, growing for himself a name in some of the best villas of the Island for his excellence at serving, organising and dealing with people.

Floren’s acquired great service reputation over the last five years is the seed that created the concept of what MUSHED is now.

Floren has a very defined strength in his character and ability to make his guests feel comfortable, taking care of every aspect of the service and always going the extra mile in terms of product quality and attention to detail.

His charming character and impressive serving skills have brought him to become surely one of the best butlers in Ibiza. His private portfolio of customers count with many celebrities that have repeatedly booked him and his team for their stays in Ibiza. They all have Floren as their contact point with the Island and have trusted him and his team for many years to manage their events, breakfast meetings or day to day while in the Island.

Strong mixologist background and largely experienced butler with proved skills for organisation, cooking and dealing with people.

Eduardo Gimeno

Edu joined the business in 2018 after helping out Floren in a couple of private events. Those two services were enough for him to see the potential in having a managing partner like him, considering the ever increasing portfolio of customers that too often made him turn down services for being booked out.

Soon after graduating in law, Edu realized his true passion was hospitality, where he had been working to cover his studies. Extremely knowledgeable about food & beverage and educated as a mixologist and sommelier, Edu grew his experience working on the floor as head waiter and sommelier for six years at the iconic BAMBUDDHA (Ibiza).

Incapable of waiting for the summer season to do what he loves the most, he started working in private events in winter around the world. He worked and managed events for SOUND TULUM (Mexico) and SUMOSAN (Saudi Arabia). This solid background brought him to quickly connect with Floren in his return to Ibiza when he started working in private events, joining forces with him to expand the business and customer portfolio.

That same year he saw all his efforts rewarded when ESPAI KRU, offered him to be the restaurant manager in his new and ambitious restaurant project in one of the most magical and popular venues of the Island, COVA SANTA.

Impressive wine knowledge, gifted in the kitchen and excellent service skills: Edu makes his guests feel extremely comfortable and well taken care of at all times.

Iban Navarro

The last one joining the MUSHED team and re thinking the partnership to give it a new name and structure, preparing it to expand even further whilst adapting to the new scenes. He strongly believes the growth of Mushed is directly conditioned on keeping customer service, honesty and the genuine character of company owners and their teams at the core of every service and decision we make.

He started over his career working in clubs while he was still studying, which he kept doing when he moved to Australia in 2005 worked at the iconic COLOMBIAN HOTEL (Sydney). He learnt a new way of understanding this business, focusing on the well being and training of their teams to achieve a highest customer service and optimise every customer’s experience. He grew a huge passion for it and quickly became venue manager, staying for seven years and becoming Australian citizen through a sponsorship.

In 2014 he returned to Barcelona to take one step further in his career and moved from clubs, bars and restaurants. His first project was opening PACHA RESTAURANT as a restaurant manager, where he proved his skills at building teams and trained himself on this new side of the business for the next three years.

The growth and success of the ‘brand of the cherries in Barcelona brought him to step up to bigger roles. First as General Manager in AUBAINE (London), and two years later as restaurant director with ESPAI KRU in Cova Santa alongside the prestigious Iglesias Group and with the blessing of Adria’s brothers, who collaborated at the beginning of the project.

Accomplished manager with nearly 20 years in the hospitality industry and experience around the world, including Australia and the UK.

OUR CHEFS

Otger Teixidor

Although his speciality is the Mediterranean cuisine, you will find many international touches that will definitely keep it exciting.

Wide knowledge in vegan cuisine and expert in alternative healthy diets: paleo, keto, sugar- free, gluten-free.

Extremely talented in the Kitchen, he studied cuisine and built his background between France and Barcelona, developing an impressive technique and creativity. In 2010 he was hired by world’s top chefs Carme Ruscadella to lead his own station at the three Michelin star restaurant SANT PAU, where he stayed for a few years.

With a long trajectory as a private chef in Ibiza, he spends most of the European winter working for his loyal customers cooking around the world. When he returns to Barcelona, he enjoys working as a gastronomical guide around the old town markets and as a workshop teacher at BORN TO COOK BARCELONA.

His knowledge, charming character and talent for cooking are the best ingredients to make him a perfect fit for MUSHED and one of our main chefs, bringing along with him a large list of celebrities that have been part of MUSHED for years now as very valued customers.

Juan Carlos

He discovered his passion for sushi in his first trip to Japan. There, he met Hayateru Saito, one of the masters of Kaiseki cuisine. Since then, he hasn’t stopped developing his gastronomical skills until being one of the most recognised sushi mans of the Island.

For many years he has worked in some of the best Kitchens of the Island like NOBU HOTEL IBIZA BAY, 360 GLOBAL SUSHI THE SUSHI ROOM. He also participated in the Global Sushi Challenge, achieving an official diploma and an international proficiency certificate from Sushi Skills Institute.

He currently devotes all his time to work exclusively in producing private events, parties and body-sushi services in the Island and all over Europe.

Juan Carlos has been doing private events and services for many years after creating IBIZA SUSHI delighting customers from all over the world with his deep knowledge in asian cuisine.

He works only with the finest product and dominates to perfection the preparation process, the key to be considered the best at it in the private service sector.