Since July 2019, Casa Pepa has become part of the BonAmb Group. BonAmb Restaurant in Jávea (Alberto Ferruz) has two Michelin stars and three Repsol suns. BonAmb decided to enter into this project to continue promoting the gastronomy of the Marina Alta and above all to continue the legacy that Pepa Romans began more than thirty years ago.
Casa Pepa has facilities that allow both Casa Pepa and BonAmb to hold large events for up to 250 guests.
Emmanuelle Baron Chef
Our chef Emmanuelle Baron has lived half of her life in Spain, achieving the perfect combination of the best qualities of Spanish gastronomy with the best of French gastronomy, her home country.
Born at the end of January 1987, Emmanuelle felt the passion for cooking since she was very young. This led her, at just 15 years old, to begin her training in gastronomy at the École hotelière SAINT MICHEL MONT MERCURE (Vendrée, France). Her specialization would come only two years later, studying at the École hotelière LA BONNAUDERIE in Cholet.
Emmanuelle Baron, Chef Casa Pepa
“In the kitchen the important thing is to never lose the desire to learn.”
Her professional career began while she was studying, doing an internship at the Bistros d’ Encenis restaurant (2002 – 2004) and at the 5-star Hotel Restaurant La Chaumiere (2004 – 2006). Right after this period, she worked together with chef Alberto Ferruz of our Restaurante BonAmb, being his second chef at the El Segaria Restaurant of the Marriott Hotel in Denia, at that time supervised by chef Quique Dacosta.
Because of her eagerness and desire to improve, Emmanuelle never stopped learning and kept training. Between 2009 and 2010 she was head of a division at Atelier Joel Robuchon, London Covent Garden. In 2016 she did an internship at the prestigious Lasarte run by Martin Berasategui (3 Michelin Stars and 3 Repsol Suns).
Then, in 2011 she began working for the BonAmb Group, being for 12 years the right hand of chef Alberto Ferruz at BonAmb Restaurant (2 Michelin Stars and 3 Repsol Suns).
Since 2019 she worked as a gastronomic advisor at Restaurante Casa Pepa, taking the reins since 2023, now being the responsible chef of this restaurant with 1 Michelin Star and 2 Repsol Suns.
Emmanuelle Baron Chef
Emmanuelle Baron, Chef Casa Pepa
“In the kitchen the important thing is to never lose the desire to learn.”
Our chef Emmanuelle Baron has lived half of her life in Spain, achieving the perfect combination of the best qualities of Spanish gastronomy with the best of French gastronomy, her home country.
Born at the end of January 1987, Emmanuelle felt the passion for cooking since she was very young. This led her, at just 15 years old, to begin her training in gastronomy at the École hotelière SAINT MICHEL MONT MERCURE (Vendrée, France). Her specialization would come only two years later, studying at the École hotelière LA BONNAUDERIE in Cholet.
Her professional career began while she was studying, doing an internship at the Bistros d’ Encenis restaurant (2002 – 2004) and at the 5-star Hotel Restaurant La Chaumiere (2004 – 2006). Right after this period, she worked together with chef Alberto Ferruz of our Restaurante BonAmb, being his second chef at the El Segaria Restaurant of the Marriott Hotel in Denia, at that time supervised by chef Quique Dacosta.
Because of her eagerness and desire to improve, Emmanuelle never stopped learning and kept training. Between 2009 and 2010 she was head of a division at Atelier Joel Robuchon, London Covent Garden. In 2016 she did an internship at the prestigious Lasarte run by Martin Berasategui (3 Michelin Stars and 3 Repsol Suns).
Then, in 2011 she began working for the BonAmb Group, being for 12 years the right hand of chef Alberto Ferruz at BonAmb Restaurant (2 Michelin Stars and 3 Repsol Suns).
Since 2019 she worked as a gastronomic advisor at Restaurante Casa Pepa, taking the reins since 2023, now being the responsible chef of this restaurant with 1 Michelin Star and 2 Repsol Suns.
