Gasifred mallorca
Gasifred arrived in Mallorca with the prudence of someone who knows that conquering a new market is not a matter of speed but rather judgement. Twelve months later, the landscape has changed completely. The Ibiza-based company, which boasts more than half a century of experience, is no longer just knocking on the island’s door—it has already got two feet inside and is involved in some of the most demanding projects on the market, such as the Mandarin Oriental Punta Negra and the Hotel Nobis in Palma, proving that Gasifred is here to stay.
Some companies grow by making a splash, whilst others grow by doing things properly. Gasifred undoubtedly belongs to the latter. Its commitment to Mallorca does not stem from an aggressive expansion strategy but from something more difficult to achieve: trust earned project by project, client by client, and installation by installation. The same philosophy that for decades made them indispensable in Ibiza and Formentera is now opening the doors to the most ambitious hotel developments on the neighbouring island.
Working on the Hotel Nobis, where they handled all machinery installations, from the kitchens to the HVAC systems and the cold storage rooms, was already testament to their high standards. Working on the kitchens for the new Mandarin Oriental Punta Negra, however, takes it to a whole new level. In projects such as these, the technical demands, design details, and coordination with international architects and interior designers leave little room for improvisation. In this arena, Gasifred moves with the ease of someone who has been operating at such a high level for years, even though this is their first time doing so on this island.
We translate the chef's needs into engineering terms. Our clients really value having us as their technical partner
The bridge between chefs and engineers
One of Gasifred’s defining characteristics is an understanding of the kitchen as well as the blueprint, which may seem obvious but is actually rare in practice. Carlos Ferrer, the company’s co-director, sums it up perfectly when he talks about acting as a bridge between the technical and culinary worlds. Architects don’t always understand the real needs of a professional kitchen. Chefs, meanwhile, have rarely trained to interpret an engineering design. Gasifred occupies that middle ground with ease, and it is precisely there that it creates its greatest value.
In addition to this is a clear vision of contemporary kitchens. Today’s kitchens are laboratories where a shortage of qualified staff leads to processes being standardised without compromising the results. Gasifred works with equipment such as Rational ovens and the Ibarrio system, which optimise time and resources. The company also organises training sessions for chefs on techniques such as controlled-atmosphere cooking. They don’t just install machinery; they support the on-going development of the kitchens they work with.
Steady consolidation, sustainable growth
Gustavo Gatti, the business manager for Mallorca, has been on the island since 1989 and knows its ins and outs better than anyone. Thanks to this accumulated experience, Gasifred is able to navigate a market that is broader and more stable than Ibiza’s, yet which is just as demanding in the segments in which the company operates. Their portfolio has expanded rigorously, including the Hotel Bouganvilla, Club Robinson, electric transition projects in which gas stoves have been replaced with electric induction hobs, fish markets, private residences, and professional kitchens across the island.
When asked about future expansion, Gasifred’s response aligns with their business approach. They are open to new destinations, but prefer not to act with haste and by compromising what defines them. In an industry where mergers and acquisitions set the pace, Gasifred remains committed to the opposite approach: growing when the project and the client deserve it, rather than when the numbers demand it. It took them time to move into the Mallorca market precisely because they wanted to do it right.
In a hotel market that does not tolerate technical mediocrity, Gasifred has found its natural place among projects where every detail matters and everything must run smoothly from day one. That phrase, which could sound like a slogan, is actually the most accurate description of their approach to their craft. Half a century of experience is poured into every installation, every kitchen, and every system that starts up without fail when service begins.
