Carlos and Gustavo
With more than half a century of experience in Ibiza, Gasifred has established itself as a leader in the design and execution of high-level culinary spaces. Its expansion to Mallorca is not only a natural development but a strategic commitment to add value to the catering and hotel industry on the neighbouring island. In this interview, we talk to Carlos Ferrer, co-director of Gasifred, and Gustavo Gatti, Mallorca business manager, about the challenges, lessons learnt and prospects of this new chapter.
What motivated you to bring Gasifred to Mallorca?
-Carlos Ferrer: We had been operating in Ibiza for years with a solid structure. Although we are a company that is “big for Ibiza but small for the world”, we felt we had the capacity and know-how to take on more ambitious projects. As fate would have it, I met Gustavo on a trip to China. Although we were competitors at the time, we shared values and ways of working.
-Gustavo Gatti: I have been based in Mallorca since 1989, always working in the sector. Carlos and I had a natural connection. We decided to join forces and bring Gasifred’s experience to Mallorca, albeit in a very cautious way, with an awareness that we still had a lot to learn from this new place.
How has it been adapting to the Mallorcan market?
-Carlos: It is a larger and more stable market than Ibiza, although it also has its seasonal peaks. Here, there is room for a company like ours, which is committed to local sourcing, personalised service and doing things well, not at any price. Mallorca has great competitors, but we believe there is value in returning to the source: offering technical solutions with a human touch.
What challenges are restaurateurs currently facing and how can Gasifred help solve them?
-Carlos: One of the biggest challenges is the disconnect between technical and culinary worlds. Architects or engineers don’t always understand the real needs of a professional kitchen and many chefs have not received technical training to interpret a blueprint. We act as a hinge between these two worlds: we translate the chef’s needs into the language of engineering.
-Gustavo: Our experience allows us to advise based on knowledge. We not only sell machinery, we provide design, strategy and support. That is what our customers value: being their technical partner.
We translate the chef’s needs into the language of engineering
What type of projects have you already developed on the island?
-Gustavo: One of the most important is the Hotel Nobis, where we installed all the equipment from the kitchens to the air conditioning system and the cold rooms. We have also worked on the buffet of the Hotel Bouganvilla, the Robinson Club and right now we are installing the kitchens of the new Mandarin Oriental Punta Negra, a large-scale project.
-Carlos: We have also been involved in transforming the energy sources of some hotels, such as decarbonising kitchens, switching from gas stoves to electric induction. We have also developed residential projects, fishmongers and professional kitchens in different parts of the island.
Kitchens are evolving rapidly into increasingly technological environments. How are you addressing this transformation?
-Carlos: Kitchens today have become veritable laboratories. With the lack of qualified personnel, especially in large chains, standardising processes and becoming more efficient is essential. That is why we work with equipment such as Rational ovens and the Ibarrio system, which optimises time and resources.
-Gustavo: We also organise training courses with chefs on techniques such as controlled atmosphere cooking. We are interested in innovating with them, researching, testing new solutions that respond to the current demands of the sector.
After Ibiza and Mallorca, do you see yourself expanding further?
-Carlos: We are open to new destinations, as long as we maintain our essence. The sector is consolidating and we are seeing mergers and acquisitions. We don’t want to grow for the sake of growing, but when the project and the customer warrant it.
-Gustavo: Mallorca was a well-considered bet. We took time to take the step because we wanted to do it well. And if in the future the opportunity arises to cross the pond or to grow outside the Balearic Islands, it will always be with solid foundations and guarantees of success.
What is the biggest challenge that you face right now?
-Carlos: The main challenge, like many other companies in the sector, is the lack of qualified staff. This limitation conditions our growth. Even so, we continue to move forward thanks to the trust of our customers, who push us to continue innovating and giving the best of ourselves.
