OUR TEAM

Our chefs and staff are united by a passion for the rich heritage of Spanish cooking and a commitment to bringing inspiring culinary experiences to every guest.

C H E F / O W N E R

Rubén García’s roots in the culinary world run through Spain’s finest kitchens. Beginning in the Michelin star kitchens of Jean Luc Figueras and Martín Berasategui, Rubén enhanced his knowledge of innovative techniques, imaginative presentation and high-quality products during his five years with Ferran Adrià at El Bulli. Rubén continued pushing the limits of avant-garde cooking as creative director of minibar, working closely with chef Jose Andres.

Inspired by the life and cooking of his abuela Teresa, Rubén founded Casa Teresa as an homage to the home cooks who created the tradition of Spanish cuisine.

Black and white photo of a man with short hair and a beard, sitting and smiling, wearing a shirt with the name "Ruben" embroidered on it and striped pants, in a room with vertical paneling on the wall.

Rubén García

H E A D C H E F

Chef Daniel Lorente Martinez-Losa trained in San Sebastián, then spent more than a decade at three-Michelin-star Akelarre. He went on to Dos Cielos in Barcelona and to José Andrés's ThinkFoodGroup, working in culinary R&D and kitchen leadership in Washington, DC, Mexico City, and New York. He later served as Executive Chef of Mercado Little Spain. As Head Chef at Casa Teresa, he brings that Basque and Catalan fine-dining pedigree to a menu rooted in Spanish tradition.

A man working in a kitchen, preparing food, wearing a black shirt, a baseball cap backwards, and a watch.

Daniel Lorente

Estiven Miramag Botina

S O U S C H E F

Chef Estiven Miramag Botina is a kitchen leader with deep experience in restaurant openings and in building and training teams. He spent nearly a decade with José Andrés's ThinkFoodGroup, working as a manager, sous chef, and prep chef at Jaleo in Las Vegas and Chicago. He also helped with concept launches, including Little Spain and Jaleo Dubai. In 2023, he joined Casa Teresa, where he helped open the restaurant and train its team.

Albert Capdevila

S O U S C H E F

Chef Albert Capdevila is a Catalan chef who has cooked across Spain, Australia, and Canada. He spent time in Barcelona kitchens as sous chef and head cook with Cocina Hermanos Torres, then worked at EPOCHA in Australia. Back in Catalonia, he ran events at Palau de Margalef and opened his own restaurant, Quokka, in Torregrossa. After a stint at Leña in Toronto, he joined Casa Teresa, where he now cooks.

Chef in a white uniform cooking in a kitchen with steam and smoke around him.
Chef in a white uniform cooking in a kitchen with steam and smoke around him.
A smiling man with tattoos on his right arm, holding a spoon, leaning over a tray of rolled pastries in a kitchen or restaurant setting.
A smiling man with tattoos on his right arm, holding a spoon, leaning over a tray of rolled pastries in a kitchen or restaurant setting.

Ryne Hazzard

W I N E D I R E C T O R

Owen Thomson

G E N E R A L M A N A G E R