CHEF RESIDENCY PROGRAM AT RESTAURANT
We partner with top chefs to make the residencies and pop ups incredibly unique and interesting for the enthusiasts of new gastronomic experiences and great natural wines.
In 2024 with: Gota Wine, El Puto Ken, Frankie Sophie, Watts Cantina…
In 2025 we expect a very nice line up as well. APPLY NOW
SOME CHEF RESIDENCIES 2024
GOTA WINE: We collaborated with Fede Graciano founder of Gota Wine and GWG, Cadu Gasparini Gota’s head Chef designed a curated menu for Casa Nereta for July and August staying in residence with Andrea (Uva de Vida) as the sommelier for Gota, to offer their best selection of GWG wines.
“Fede is a visionary, it has been very interesting meeting him and with Cadu and Andrea we had great vibes during their residency and they offered an impecable service.“ — James Pons (Co-Founder of Bistró Nereta & Casa Nereta)
EL PUTO KEN: Thanks to the collaboration with Cecilia Camacho from CC Magazine / Studio with our 2023 chef residencies, having Ken in CASA NERETA became a reality, starting with a full Kitchen take over in Abril, November and December at Bistro Nereta and a brunch menu for Abril-June and his incredible granola!
“I knew Ken from SATAN’S at Bonay but now that I finally got to spend time with him and get to really know him as a chef, person and artist has become some sort of mentor friend that I need to have in my life“ — James
Frankie Sophie: Frankie did a pop up in 2023 and her talent for the kitchen and product was so obvious and admirable that we really wanted to repeat, she is meticulous and it is lovely to see how she works with vegetables and her famous fig oil, in 2024 surprised us with a new menu and an impeccable fresh pasta.
“Frankie is a great Chef in the making, no doubt“ — James
WATTS Cantina: The project of Dano & Fran and again an excellent recommendation by Cecilia Camacho (CC Magazine) Came with a fresh and delicious menu that had great success in June with their bestsellers as well as surprisingly delicious other options. They also designed our brunch menu from June and will continue through 2025.
“Probably the friendliest chefs that have stepped into the kitchen with such cool vibes and a methodic respect for their job and the food they prepared.“ — James
