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Natalia Urbina 

M. +34 699 333 830



More than twenty years of experience in the world of hospitality support this graduate in journalism, known for a long time as a hotel entrepreneur in Madrid. Self-taught, he has toured all the stages of the catering companies, learning his work from all the chefs, maitres and room managers with whom he has worked.

After having spent, in different functions, by the templates of Boulevard, Kathmandu Club, Fortuny, Tim’s (Port of Andraitx), or in the restaurants Tenada del Chispano or Taberna del Somellier, and in the kitchens of A Casiña, Il Baccaro (Dublin) or Samarkand (Madrid), at the end of the nineties, opened the famous pub El Limbo, in Madrid, where he was director and manager for three years, turning it into a meeting place for personalities from the world of cinema, advertising and contemporary art, and also developing a stable schedule of events and shows among which are the first performances of Shakespeare, Yllana or Antonia San Juan.

At the beginning of the two thousand he moved to Dublin and worked as a chef at the prestigious FADO restaurant. On his return to Spain, he opened his own store, “La Tetería de la Abuela”, a restaurant bar in the world of popular Malasaña neighborhood, where Frágil is located, a micro-space of contemporary art through which many of the most relevant artists of the local scene. He combines the management of La Tetería de la Abuela with stays on the Costa Azul, where he works as a private yacht chef and organizes and assembles different parties for VIP clients.

Indefatigable traveler, has been steeped in the different cultures and cuisines of the world; from Europe, Mediterranean Africa, Central and South America, India and Southeast Asia, taking intensive courses or getting into the kitchens of different chefs determined to share their secrets with her. Learning that he uses to elaborate also caterings for events and parties under reserve. As a good Riojan, she knows, respects and loves cooking and wine, traditions and innovations that lead to experiences of haute cuisine. This baggage is the one that now unfolds in his new project, BANQUETE.