When Carlos Pascal decided to study architecture, he held onto a dream. In Chile at that time, gastronomy was not a conventional path to build a future. But food had always held a special place in his life: he grew up in a family where preparing meals was a way of coming together—with his mother, his grandmother, and his sister. Years later, while living in Madrid, a class he took to supplement his income reminded him that that passion was still there.
Word of mouth turned those first classes into an opportunity, and Carlos decided to take a chance on it. That’s how Kitchen Club was born—an innovative concept in Madrid that transformed culinary learning into a shared experience, where preparing food, discovering new flavors, and sitting down at the same table are all part of the same ritual.
His training as an architect then found a new outlet: designing spaces intended for people to gather around a meal. Over time, Kitchen Club carved out its own niche in Madrid’s culinary scene and also brought to Chile a concept that combines learning, hospitality, and social interaction.
Because it was precisely around a shared table that a story born in Chile found a place in the heart of Madrid.
