“Society may be seduced by beauty, but food must also have a soul.”
Carme Ruscalleda ~
We are Giselle and Àlex, two chefs shaped by different paths yet united by the same passion.
Giselle, born in Lima, brings with her the pastry tradition and the lively spirit of a culture influenced by Japanese, Chinese and Creole techniques. Àlex, a Barcelona native with French and Catalan heritage, trained in kitchens where rigour, technique and Mediterranean sensitivity define the craft.
Our journeys crossed at the renowned restaurant Sant Pau by Carme Ruscalleda, where we discovered a way of working that left a profound imprint on us. After this chapter, Montreal opened its doors to a different kind of gastronomy—deeply connected to local products and a culinary culture that invites constant reinvention. During the pandemic, Àlex began his career as a private chef, and over time we realised that we wanted to build a shared project that truly reflected who we are.
In 2022, we settled on the Costa Brava, a place that inspires us daily and that has become the home of Amalgama. Here we found the produce, the calm and the creative space we needed to give shape to a project we hope to grow with conviction and joy.
Àlex’s trajectory includes formal training at the Institut Paul Bocuse and experience in prestigious establishments such as La Mère Brazier, Château de Bagnols, Sant Pau, and Toqué! in Montreal. Over the years, he has developed his own culinary voice—one centred on product, beauty and the desire to create experiences that endure in memory.
Giselle trained at USIL in Lima and expanded her professional career in pastry shops, fine-dining restaurants and gastronomic projects where creativity and sensitivity are essential. She became head pastry chef at Vicus in Pals, and later co-chef, alongside Àlex, at Demeure Sauvage in the French Alps.
Together, we share a commitment to cuisine that is honest, emotional and deeply respectful of each ingredient.
Carme Ruscalleda ~