Laura Hambre

culinary director

MENORCA

Born and raised on Menorca, I've always felt deeply connected to nature, food and bringing people together. My path started with a Chemistry degree, but during what was meant to be a gap year, I discovered cooking—and my two great passions finally came together.

That discovery took me around the world: Australia, Asia, the Basque Country, Barcelona, San Francisco and South America, each place shaping how I understand food as a universal language for connection.

When I put down roots, I founded my first restaurant, Santa Rita, with my husband and business partner—a gathering place for ten wonderful years. Later came Quitapenas, a countryside chiringuito blending nature, food and hospitality. From there we built a catering company, a food truck, our takeaway concept Cocina Esquina, and a private chef service—growing a team of more than fifty people along the way.

Motherhood brought a new chapter, encouraging me to work with more intention and balance. Today, I'm Executive Director and Event Creator at Es Bec d'Àguila and Son Blanc Farmhouse, curating experiences around gastronomy, nature and connection.

My career has taken many forms, but the purpose has stayed the same: to bring people together around a table.