{"id":3462,"date":"2023-08-30T15:18:05","date_gmt":"2023-08-30T13:18:05","guid":{"rendered":"http:\/\/new.laboscana.net\/joel-castane\/"},"modified":"2026-01-14T09:54:07","modified_gmt":"2026-01-14T08:54:07","slug":"joel-castane","status":"publish","type":"page","link":"https:\/\/laboscana.net\/en\/joel-castane\/","title":{"rendered":"Joel Castany\u00e9"},"content":{"rendered":"\n
\n\n\t\r\n
\r\n
\r\n
\r\n
\r\n

\r\n Joel Castany\u00e9 <\/h1>\r\n

\r\n A star team <\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

\r\n \r\n \r\n \r\n \"\"\r\n <\/picture>\r\n <\/figure>\r\n <\/div>\n<\/header>\n\n\n\n
\n\n \n
\n\n
\n
\n
\n
\n
\n
\n \n
\n \"\" <\/figure>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n \n\n\n \n
\n
\n
\n
\n

A life project<\/h2>
\n

Joel Casta\u00f1\u00e9 Daniel is the executive chef and co-owner of La Boscana since 2009.<\/p>\n

His path to the kitchen begins at an early age, “between the stoves”. The Castany\u00e9 family, always linked to gastronomy, started the Resquitx Restaurant project in 1986 and where Joel began to have a deep passion for the craft.<\/p>\n

Mother Roser Daniel and her three sons, Jordi, Rub\u00e8n and Joel, have committed to a single goal in the family restaurant, gastronomy, cuisine and local products.<\/p>\n

Educated at the School of Hospitality and Tourism in Lleida and the University School of Hospitality and Tourism in Sant Pol de Mar, the younger brother of the Casta\u00f1\u00e9s has worked at restaurants such as Neichel by Jean-Louis Neichel, \u00c0bac by Xavier Pellicer and the Bulli Catering.<\/p>\n

In 2009, Joel and his family opened the doors of La Boscana as a space to celebrate great events.<\/p>\n

And in November 2014, Joel opened the gastronomic restaurant in la boscana and two years later, in 2016, he received the Michelin star. In 2018, the Repsol Guide awarded the restaurant a Sol Repsol and in 2020, the second. In 2018 he was awarded as a chef revelation by the Catalan Academy of Gastronomy and Nutrition. In 2025 receives the second Michelin star, consolidating the Boscana project as a true benchmark for Catalan Cuisine.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n\n<\/section>\n\n\n\n

\n\n \n
\n\n
\n
\n
\n
\n
\n
\n \n
\n \"\" <\/figure>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n \n\n\n \n
\n
\n
\n
\n
\n

Many years have passed since his jump to La Boscana (Bellv\u00eds) from the Resquitx de Mollerussa, where his mother and two brothers continue to be cared for, Joel still can’t believe that that impressive estate where he once went to serve a meal by order of its owners, today it hosts the project of its life.
\n<\/em><\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n\n<\/section>\n\n\n\n

\n\n \n
\n\n
\n
\n
\n
\n
\n
\n \n
\n \"\" <\/figure>\n <\/a>\n <\/div>\n
\n \n
\n \"\" <\/figure>\n <\/a>\n <\/div>\n
\n \n
\n \"\" <\/figure>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n
\n