This chef from Santiago de Compostela moved to the Basque Country aged 19 to study at the ESBHI hospitality school in Artxanda. After finishing this period, he moved to Barcelona where he learnt confectionery with Jordi Butrón. Afterwards he continued his training in renowned, prestigious restaurants such as Celler Can Roca, El Bohío, Mugaritz and Tápies. After a period at Bens d’Avall (Mallorca), he decided to return home to Galicia and fulfil his dreams: open his own restaurant. A Tafona Casa de Xantar.
Freitas’ cuisine has its own identity and seduces with high quality produce and original, creative proposals.