Escudé Family 2018-01-23T18:22:54+00:00


The creators and their project.

Carolina and Julien are the mind behind Escudé Family and the three gastronomical projects that shape it.

Caolina and Julien have a wealth of experience to over twenty years in this business area. In 2014, they made the decision to come back to Spain, stay in Madrid and set up their establishments in the heart of the Salamanca district.

This is not only a business project but a life project that has been concieved and developed from a taste for travelling, gastronomy and high quality products.
Escudé Family is focused on the improvement of customer satisfaction but without forgetting conscious and sustainable comsumption and care about our environment.

Our Head Chef

XUNE ANDRADE was born in Pola Lena, Asturies. He started his culinary career training and developing his craft at the Gijón Professional Cooking and Tourism School and Casa Gerardo (a star in the Michelin Guide) Soon after he joined the staff at L ’Alezna (a star in the Michelin Guide) for one year and began his professional path. After that, he re-joined Casa Gerardo and continued his career as Chef de Partie.

He spent some time during his holiday at El Celler de Can Roca and Quique Dacosta Restaurante (both of them with three stars in the Michelin Guide) discovering cuisine from a different point of view.

These experiences, a deep understanding of the Asturian culinary traditions and Spanish regional cuisine as well as his love for the product, have exercised a strong influence on his gastronomic proposals.

At the age of 26 he made the decision to run his own restaurant in Gijón,the Bossé Gijón. This establishment obtained excellent reviews from the specialised press.

After that, Andrade moved to Madrid to join Akita Foods at Hattori Hanzo and in a short space of time he become head Chef at 47 Ronin, a restaurant with avant-garde cuisine and japanese soul where he had the opportunity to develop his skills on traditional cooking techniques from Japan.

Since 2017, Xune Andrade leads the team in the kitchen at SQD Meat Point as head Chef where he offers a gastronomic proposal combining both traditional and modern techniques, love and respect for the product and constantly evolving meat-based á la carte menus.