About us
More than 30 years of experience endorse our professional catering, adapted to a wide variety of possibilities and with the strong compromise of conquering palates and contributing to culminate the most special occasions. Previously Mrs. Maria Luisa Goicoechea and Mr. Gregorio Camarero had founded Goyo Marbella, father of the actual Goyo business group, with boutiques in Marbella and Puerto Banús, together with the Catering division.
Our dedication and attention are essentials in order to understand the needs of our clients so that we can come up with the most adequate proposals for each event. Quality and distinction are the basis in which we support a creative and vanguard cuisine that represents an experience in itself, a journey a surprise.
Our particular journey or our history starts in 1979, when clients of our boutique Goyo Marbella demand the choice of a catering. Goyo Catering is then founded under the guidelines of chef Mr. Gregorio Camarero, with a Michelin Star gained at Hotel Los Monteros in Marbella. Around the year 2000, the success of the company, consolidated at the Costa del Sol, fosters the inauguration of new installations with kitchens dedicated to the catering service. For the first time the service is offered outside the province of Malaga, specifically in Jerez, Almeria and Granada.
Events celebrated in 2015
WEDDINGS
CONGRESS
EMPRESA
OTHERS CELEBRATIONS
specialized in...
The moment of uniting two persons is the moment of choosing a catering that adapts to your personalities and preferences. As a team, we love to participate and share the preparation of one of the most special events in the life of a person. We know what it takes to organise a wedding, we offer facilities and an unforgettable experience in the process of picking the menu, as well as the peace of being in good hands for the great day.
THE OPINION OF OUR CLIENTS
OUR TEAM
Antonio Fernández (Chef)
Since he was little he saw the dynamic of a kitchen as his family owned a restaurant.
For many years, Antonio has shared different experiences in R&D departments of large restaurant chains and restaurants in Madrid, Donosti, etc. In 2004 he became part of our team as a cook, becoming later the chief of the department. The creativity of his courses is achieved with a continuous effort and the personalization that the client requires. Antonio defines himself as self-taught person, always trying to innovate in the kitchen.
Diego Jiménez (Pastry Chef)
He started as a pastry cook in 1971. Since 1981, he works in the business group of Goyo, being pastry chef since 1987.
Two are the main motivations of Diego as the chief of pastry: quality, in the raw products and the final product, and desire for improvement. He maintains team meetings very often where the latest tendencies are discussed to obtain the best results and the maximum personalization in the pastries. Creation and Innovation are summarized in the Buffet of Desserts, emblem of Goyo Catering.
Goyo, Estefania and Raul (Direction and Administration)
Goyo and Raul lead the catering division. Goyo as general manager and Raul as commercial director.
Goyo starts to work in the catering division in 1995, although since he was born he has seen the growth of the company that his parents founded. He studied Business Administration and Marketing in USA. Raul joined the catering team in 2009, after studying Business Administration and Tourism. His professional experience is large, mostly as Food and Drinks manager in 5 stars luxurious hotels in Spain.
Their main characteristic is that they always aim to surprise the client. Goyo and Raul share with all the team the news that surround gastronomy and its design and creativity. Their biggest motivation is the client’s satisfaction.
Gastronomy as the basis
The taste for flavour and scent makes us take care of the quality of our products. We elaborate courses designed to conquer palates and make enjoy in a distinguished way.
Creative spirit
To go further. Looking for new horizons. Creating sensations. Not only we choose to offer the best products, we also follow distinction and originality to make events that are different, designed as an experience.
The professionalism of our team
We work with the best chefs, that look for vanguard proposals and we pair up the quality of the courses with the quality of the service, offered always by professionals that contribute improving the experience.
Customize
From the first moment, we take note of the needs and concerns of our clients in order to elaborate a personalized event, adapted to the established preferences. We make unique each occasion.