Support Chef Josep Espuga to feed people in need.

Culinary Director, Josep Espuga, brings more than two decades of international experience to Pt. Leo Estate, where he oversees each food and beverage offering for the Two-Hatted Laura restaurant, One-Hatted Pt. Leo Restaurant and the Wine Terrace. Outside of Pt. Leo Estate, Josep represents Australia, New Zealand and the Pacific Islands on the Relais & Châteaux World Culinary Council, working alongside Chef Mauro Colagreco (Mirazur, France – three Michelin stars), advocating for sustainability and responsible resource use.

Hailing from Oliana, a small Catalonian town in Spain, Josep’s culinary career has traversed the globe. At age 13, Josep enrolled at a culinary school in Lleida, whilst working alongside his grandmother at the family’s brasserie, before going on to work under the celebrated Spanish chef Joan Pallares at Can Boix in Peramola. Here, he learned a meticulous approach to culinary craft and developed exceptional pastry skills training with chefs Albert Adrià and Ramon Morató.

At CEO CookOff Melbourne, Espuga brings a genuinely global culinary education — Catalonia to Madrid to Bangkok to New York — now channelled entirely into telling the story of a single Australian peninsula through its produce, exactly the kind of provenance-first thinking OzHarvest champions.