About Us – A Fine Dining Experience in the Heart of Mindo’s Cloud Forest
Brito Restaurante is a fine dining destination located within the boutique property Las Terrazas de Dana Boutique Lodge & Spa, just minutes from downtown Mindo, Ecuador.
Nestled in the lush biodiversity of the Andean cloud forest, our restaurant offers an intimate culinary experience that blends nature, creativity, and refined service — a standout among Mindo restaurants for those seeking elegance and flavor.
Whether you’re a guest at our lodge or a visitor seeking an extraordinary dining experience, Brito Restaurante welcomes you by reservation only.
Our open-kitchen concept invites you into the heart of the culinary process, where flavors from Ecuador and the world come together in harmony. It’s the perfect choice for travelers looking for a unique restaurant in Mindo to enjoy gourmet cuisine in a breathtaking natural setting.
🌟Who Is Joaquín Espejo
Education and Career Path
- Born in Agüimes (Gran Canaria) in 1980, he trained as a Senior Technician in Culinary Arts at San Cristóbal de Las Palmas (1999), where he developed a strong foundation in classic techniques while embracing modern culinary trends.
- He began his career in 2001 at Café de Oriente in Madrid. After gaining valuable experience in Michelin-starred kitchens and luxury hotels across Spain, he became Executive Chef at the Hotel Palacio de Mengíbar (Jaén), a role he held for four years, leading large teams and designing innovative tasting menus.
- From 2005 to 2007, he served as a tutor at the Fundación Cruzcampo School of Hospitality, where he mentored aspiring chefs and contributed to educational programs focused on sustainability and creativity in the kitchen.
- He contributed to the book Cerveza a la Carta and to a gastronomic radio program on Onda Jaén, where he explored food pairings, seasonal ingredients, and local culinary culture.
- He participated in professional events such as Alimensur (2006), Ecoliva (2008), and the Chef of the Year competition (Barcelona 2007), further solidifying his reputation among industry peers.
- He competed three times in Chef of the Year: 2nd place in February 2010, 3rd place in June 2011, and again 2nd place in February 2013, earning national recognition for his technical skill and original approach to regional cuisine.
- In 2012, he founded Moorea Cocina Taller in Las Palmas de Gran Canaria, his most personal project, where he defined his cuisine as
natural, connected with the environment, interpreting ingredients to distill their essence… innovating without forgetting our history
. There, he created immersive gastronomic experiences that highlighted the richness of local products with a global vision.
Awards and Recognitions
- 2013: Revelation Chef of the Canary Islands and 1 Repsol Sun, awarded for his distinctive use of local ingredients and bold creativity in modern cuisine.
- 2014: Best Chef of the Canary Islands and 2 Repsol Suns; participated in Top Chef (Season 2), where his innovative techniques and calm leadership stood out among the competition.
- 2015: Best Creative Chef of the Canary Islands, in recognition of his continuous exploration of new culinary languages and avant-garde concepts.
- 2017: Moorea recommended in the Michelin Guide, solidifying his position among the most respected chefs in the region.
- Currently: Executive Chef at Arrecife Gran Hotel & Spa *****, overseeing La Buena Vida, Blue17, the Buffet, and the fine dining restaurant Alarz, where he continues to lead with vision, precision, and passion.
cuisine of freedom, highlighting his ability to transcend regional boundaries and shape a creative and innovative proposal that becomes truly spectacular.
in Mindo Cloud Forest, Ecuador!