About us?
Fifteen represents the personal initiative of Chef Pablo Ballvé, a culinary project that goes beyond the simple presentation of dishes. This space is dedicated to exploring, researching and immersing yourself in the diverse cuisines of the world through unique gastronomic experiences. The central purpose ofFifteen is not only to offer culinary delights, but also to open a showcase for small producers, allowing them to showcase their high-quality products.
In close collaboration with these artisanal producers,Fifteen It not only acquires its products, but also understands the production processes in depth. This approach not only ensures fresh, authentic ingredients in every dish, but also allowsFifteen share authentic and informed stories about where food comes from, providing customers with an enriching and educational dining experience.
The philosophy of Fifteen is based on the exclusive use of local and seasonal ingredients, which allows them to design adapted and personalized menus for each occasion. Each culinary creation is prepared carefully considering the essence and message that is desired to be transmitted in each gastronomic experience, seeking to fuse flavors, textures and traditions to offer a unique and memorable experience to its guests.
Chef Pablo Ballvé Macaya
Pablo Ballvé was born in the United States and moved to Madrid when he was very young. He studied at the American School, where he learned several languages and experienced various cultures. At 18, he moved to Canada to study business administration, but histrue passion was cooking.
In 2016, he went to the Netherlands to study hospitality, focusing on gastronomy and restaurant management. After his studies, he worked for several years in prominent restaurants such asThe Lobby andNazka in Amsterdam. He returned to Spain in 2019 to complete a master's degree inBasque Culinary Center from San Sebastián, specializing in avant-garde cuisine. Following that, he worked at La Tasqueria in Madrid, a Michelin-starred restaurant, and managed the kitchen atColima White in Mexico City. Later, he moved to New York to work at the prestigiousFrancie, another Michelin star in Brooklyn. Finally, he decided to establish his own gastronomic concept,Fifteen, offering private gastronomic experiences in Madrid.