Santi Taura reveals the millionaire turnover of his restaurants and catering

PalmThe Majorcan chef Santi Taura (Lloseta, 1976) has revealed that his gastronomic businesses as a whole generate “almost six million euros” a year. He explained this during his participation in the podcast Puente Banana, where a question about his group's turnover appeared on screen, prompting the chef's response.

Taura is one of the most prominent figures in contemporary Majorcan cuisine. Trained in the island's culinary tradition, he has built a career based on reinterpreting traditional recipes and commitment to local produce, becoming one of the leading names in Balearic gastronomy over the last two decades.

His best-known project is the restaurant DINS Santi Taura, located in Palma, where he offers a proposal of historical Majorcan cuisine with a high-level gastronomic presentation. Before this move to the capital, he consolidated his reputation with the restaurant in Lloseta, his hometown, which became a key space in his professional evolution.

Over time, the chef has been expanding his business model beyond strict catering. His group includes catering services, collaborations with hotels, and diverse gastronomic projects, a diversification that explains the turnover volume he has now made public.

According to his statement, the figure of almost six million euros encompasses all these activities, not just the operation of the restaurants.

The podcast appearance has highlighted the business dimension of one of Mallorca's most media-savvy chefs, in a context where signature cuisine continues to consolidate as one of the sectors with the most economic and tourist projection in the Islands.