Eva de Gil, (Sabadell, Barcelona, 1993), discovered her passion for cooking at a very young age, starting her career in hospitality at the age of 14. Her career started in a small restaurant in the Pyrenees offering traditional Catalan cuisine called Cal Peritxola, then going on to continue her training in Cal Farragetes and Can Muxolí.

After these experiences, Eva decided to study at the prestigious Hoffmann Hospitality School. At the same time, she continued to develop her career at establishments such as Bar Carmel or the Princesa Market. When she completed her training at Hoffmann, she moved to San Sebastián where she spent a year at the Michelin 3-star restaurant Akelarre, completing her practical training.

She joined Batuar, the restaurant of the Cotton House Hotel, when it opened in 2015, firstly as a cook, reaching the position of chef in 2016.

She currently prepares signature market cuisine, emphasizing the visual combination of flavours. The chef finds her greatest source of inspiration in nature, and at small markets or agricultural fairs, where she finds new ideas for her creations.

Throughout this time Eva de Gil has combined her professional activity with other experiences such as her participation in the Antena 3 TV programme Top Chef 2017, or The Real Master Chef China, broadcast by the public television channel Guangdong TV.

She has also collaborated with the international chefs who have visited the Cotton House Hotel in different experiences: Atul Kochhar from Benarés restaurant, Chef Kwan (China), or Carlo Cracco and David de Guidara (Italy).

Eva admires the chef Niki Nakayama, her signature dish is meatballs with cuttlefish, and when she is not in the kitchen she likes snowboarding.

The Batuar restaurant in the Cotton House Hotel, where the maître is Joan Escarabajal, offers à la carte service from 12.00 to 23.30.