Pantea Pishkoohani: "When I enter a restaurant, I look to see if the team is happy"

When Pantea Pishkoohani arrived in Barcelona at 25, she thought she would only stay for a month. But her passion for gastronomy and her entrepreneurial spirit led her to open her first restaurant, the starting point of a restaurant group that, more than 15 years later, continues to grow strongly. Together with her partner and associate, Ramón Rodríguez, they have created spaces where food serves as a bridge between cultures, with innovation and sustainability as fundamental pillars, and where a team of Spartans shares their vision of a hospitality industry that never stops reinventing itself.

Today, Pantea Group manages seven venues ---Can Fisher, Anita Flow, Público - Cuina de Mercat, Vai Moana, La Deliciosa, Superlocal and Eldelmar - Hermanos Torres--- and has more than 500 employees. In 2024, the group reached a turnover of 16.5 million euros, and its projection for 2025 aims to approach 24 million. But beyond the figures, there is a story of effort and learning and a way of understanding restoration with ambition and perspective. To better understand its evolution, we spoke with Pantea Pishkoohani, who tells us in the first person how they got here.

--- How has your Iranian origin influenced your vision of cuisine?

--- In my culture, cooking is a fundamental part of daily life. There is a deep knowledge about food, including which ingredients combine best from the point of view of balance. I know so many spices, herbs, and techniques that, even today, I can teach things to chefs.

--- And your family?

--- My parents are not restaurateurs, but my grandfather and great-grandfather, although they were not professionally dedicated to it, were very linked to gastronomy. Also, food has always been my passion: eating, trying… In my family, eating together has been essential.

"My first restaurant was fusion because, in the end, I myself am a fusion of everything," Pantea Pishkoohani

--- In Iran, I had not seen so much immigration or such diversity of food. From a young age, I started trying new flavors and, without realizing it, that enriched me a lot. While studying, I worked in different restaurants: one summer in a Greek one, another in an Italian one… and that's how I decided to stay in hospitality. At first, my father wasn't keen on the idea, but over time he ended up becoming my first investor, already in Barcelona.

--- When you opened your first restaurant, what identity did you want to reflect in your cuisine?

--- I gathered everything I am, what I was, what I had lived and learned. At that time, there wasn't such a variety of cuisines in Barcelona, so, in a way, it was easy. My restaurant was fusion because, in the end, I myself am a fusion of everything.

--- Is there any dish from that first place that you have kept since?

--- I am the first to get tired of routine, so I need constant changes. We never keep a fixed menu for more than a quarter; we always make small adjustments because we work with seasonal produce. But I remember there were proposals that no one had seen before, like sushi with Peruvian and Brazilian influences.

--- In 2006, you met Ramón, who came from the world of beach bars, a completely new sector for you, and together you created a group that bears your name. How did that idea come about?

--- Yes, that's when we created Pantea. It's not that I wanted to put my name to the group; the name came about by vote. From there, we started to improve the beach bars and cook from a central kitchen. We learned as we went along.

--- You have a team that has been with you for years. What does that loyalty mean to you and how does it influence the group's evolution?

--- They are a team of true Spartans, and that allows us to move forward together, as a block. There are employees who have been with us for 14 years, and also people I met when they were teenagers and who are now adults. For us, the team is a long-term investment. In fact, when I enter a restaurant, the first thing I notice is whether the team is happy. That is usually a clear sign that things are being done well.

--- What do you mean by the concept of hospitality 2.0?

--- It's an evolution of the hospitality industry. In our case, it has a lot to do with digitalization: online reservations, automatic orders, management software, and inventory control. Here, everything is accounted for in detail, down to the smallest ingredient. The chefs who have worked with us say: "I've never seen a company where such precise costing is done."

--- Sustainability is also a key pillar in your work.

--- We try to minimize chemical products in cleaning, reduce plastic usage, and manage food waste well. We also ensure that staff meals are balanced.

"I go out to eat a lot because I'm always observing how others do it to learn"

--- I have not been alone; without my husband, none of this would have been possible. There was a moment when we realized that the company was growing faster than us, so we decided to continue our education and did a master's degree in Business Management. And we are constantly learning: next month we will have training with the entire management team and middle managers, led by Anna Flores, on NLP, leadership, and team management.

--- Has the way of approaching projects also evolved over time?

--- Before, we made restaurants according to what we liked, each with a different cuisine. But over time we realized that this costs money and time. Now we try to better define each concept. It's not that all the venues are the same, but we have aligned them within a clearer Mediterranean line.

--- Is that why you have opted for the Torres brothers for Eldelmar?

--- Yes, we have known them for years. When the opportunity to open Eldelmar arose, we were very clear that we wanted their cuisine. We like it because it is traditional cuisine, but with an innovative twist. And it was like... it's them.

--- What trends do you currently see in gastronomy?

--- There is a renewed interest in traditional dishes, but with an innovative touch. I love this trend because it means taking the usual and taking it to another level. In addition, the client is increasingly demanding: they know what they want, they value quality and exclusivity. If you do it well, the public recognizes it.

--- How do you keep up with these trends?

--- I start with myself: I am a customer. I go out to eat a lot because I am always observing how others do it to learn.

--- What has been one of the best gastronomic experiences you have had?

--- Without a doubt, one of the best was at Arzak.

--- Is there any chef you would like to work with, besides the Torres brothers?

--- Yes, I would love to work with Ángel León. I am fascinated by his ability to use products that are undervalued. I would like to learn from his cuisine, to see where his ideas come from. I also greatly admire Rafa Zafra.

--- Speaking of recognition in gastronomy, a few days ago you received an award from the Star Wine List guide.

--- This year we achieved two silvers: one with Eldelmar, in the Best Recent Opening category, and another with Público, for its wine-by-the-glass list. Next year we will go for gold (laughs).