Javier Rodríguez Ponte "Taky"

The Chef

Overview of career and training


  • Spanish Chef of the Year (2000)
  • 10th Place in World Culinary Championship of Bocuse D'or (2001)
  • Three-time winner of Galician Chefs (1996, 1998, 2000)
  • Bronze medal in European Championship of Regional Flavours


  • Head Chef at Boketé Catering (A Coruña) (CURRENT POSITION)
  • Executive Sous Chef at Taberna del Alabardero (Washington DC)
  • Head Chef at Beach Club Restaurant (A Coruña)
  • Head Grill and Meat Chef at 3030 Ocean Restaurant (Fort Lauderdale)
  • Training and Placements at Casa Pardo (A Coruña), Zuberoa (Oiartzun), El Bulli (Roses), Akelarre, Arzak (San Sebastián), Casa Solla (Poio), Hotel Savoy (London), Hotel Marriott Harbour Beach (Florida), Hotel Hyatt Regency La Manga (Murcia), Hotel Occidental Teguise (Lanzarote). Taberna del Alabardero (Madrid, Seville and Marbella), Ronald Reagan Building (Washington DC).


  • Bachelor of Applied Science in Hospitality Administration (Southern New Hampshire University)
  • Degree in Hotel Management (Hotel Management School of Galicia)
  • Food Management and Production Certificate (Hotel Management School of Galicia)
  • Diploma in Financial Studies (Eurocampus Business Training)