David Moreno studied Gastronomy in his native Mexico at the ‘Le cordon bleu’, after which he dedicated himself to continue his training and discovering other types of gastronomy all over the world: in Argentina, Thailand, Japan and Canada, until he landed in Barcelona. There, he wanted to be trained as a pastry chef, which he did at the only school dedicated exclusively to desserts in the world: ‘Espai Sucre’. In Barcelona, he was a part of the kitchen team of the restaurant ‘Dos palillos Barcelona’, where he was able to walk the path down to the achievement of a Michelin star with the team.

He decided to continue his personal and professional growth by moving to Mallorca, where he got an invitation to work with the chef Andreu Genestra, with whom he shared experiences and knowledge for four enriching years. He started as head pastry chef and just three months later he assumed the role of head chef. During this period, the restaurant obtained several recognitions, such as a Michelin star and two Repsol suns. Andreu was a great teacher for him and since then, a great friend.

For David, the connection with the island was magical, as he immediately felt integrated and attracted by its gastronomy. In 2019, he started leading the kitchen of Can Simoneta’s restaurant, where he landed with an innovative proposal to merge the cuisine of Mallorca with his deep Mexican roots in a creative and captivating project.

David offers guests and visitors a surprising menu and encourages diners to experiment and try new flavours; to discover Mexico alongside the local products of the island, merging two cuisines, with his own personal style.

Cooking is a way of life for David. "This restaurant is successful because we all understand that this is a life project. We do what we love, we bring the best of ourselves every day to work. There’s no better way to run a successful restaurant than by doing it with passion and dedication".