Guillermo Méndez began to work in the kitchen at the age of 12, alongside Juan Vicens Seguí, owner of the "Las Olas" restaurant in Mallorca.

Upon realising that this was his vocation, he studied for 3 years in the Hotel School in Palma under two great chefs - Mestre Tomeu Esteva and Toni Piña.

He was awarded first prize in the Balearic Championships and the following year he came fourth in the Spanish Championships.

After finishing his studies he continued working at "La Olas" for 8 years, after which he left to gain more experience in our very own El Olivo restaurant. He has kept himself updated in the world of cuisine by attending stages at Le Manoir aux Quat'Saisons with the famous chef Raymond Blanc and in Germany in the restaurants "La Torre de Agua" and "Nöoler".