Nandu Jubany, 54-year-old chef: “When I go to the Dakar, my truck is always loaded with cheese, eggs, and sausage. I'm going to have a good time, I'm not giving up on food.”

At one point in our conversation with Nandu Jubany, the question arose as to whether, given his passion for racing, he'd lost a driver in exchange for winning a world-renowned chef. To be honest, even Nandu himself hesitated. In the end, I get the impression he feels very comfortable in both because he strives for the same thing: excellence. Jubany talks about his passion for motorsports with the same intensity as he does about his famous cannelloni, and he conveys the same sense of victory on the podium as he does the joy of dining.

I've always thought that the meticulousness and orderliness that characterize you chefs helps a lot when planning a career or even a long road trip...

I think so, it's true that a professional kitchen and a career are very similar. Both strive for excellence, there must be methodology, preparation, prior decisions, and above all, you must surround yourself with a team that supports you and works perfectly coordinated to achieve your goal. In a career, it's about going fast, while in the kitchen, it's about providing diners with an unforgettable experience with a perfect recipe.

And just as a pilot needs a good co-pilot, a good chef is essential. Are you more fussy behind the wheel or in front of the stove?

This is another similarity between the two scenarios, yes, in the need for a good "co-pilot." Because in both cases we have to work together and go in one direction... in the Dakar, just like with my chef at the restaurant, we have to know what we're thinking just by looking at each other. And the truth is, I'm stubborn and fussy in both situations. Sometimes when Marc, my co-pilot, doesn't let me go faster on a stage because it's better to be conservative, I get just as angry as when someone in the kitchen hasn't tried what they're preparing—which is something that drives me crazy—or doesn't strive for excellence. In racing and in my profession, I always work for a 10, not a 7 or an 8, and it really bothers me when people don't do the same. Things will obviously turn out better or worse later on, but the work must always be a 10, excellent.

Dakar rider proven with a podium finish and soon also in the World Rally Championship... I don't know if the world has lost a driver or gained a chef...

At this point, I'll never know... it's clear that cooking won in its day, and I'm very proud because I'm the third generation of chefs, although I also like to think I'm already a pilot. In addition to the Dakar this year, as you say, I'll be competing in the Swedish World Rally in a Skoda, and I'll be doing the Morocco Rally at full speed to prepare even better for the Dakar. And I'll be competing in the 2000 Viratges, which I'm really looking forward to because I'm from Monistrol de Calders, and the Talamanca, Mura, and Pont de Vilomara stages have always been legendary for me.

And what would excite Nandu Jubany more: getting a second star or repeating his podium finish at the Dakar?

To be honest, the podium finish at the Dakar or doing well at the Swedish Rally. It's not that I don't value the second star—although it's true that over time I've put this matter into perspective and learned to value other things—but in the end, it doesn't depend on me, but on the judgment of the Michelin people. I buy a lot of tires from them to see if that helps... but as I said, when it comes to getting the second star, you're in someone else's hands. The podium, on the other hand, depends solely on me, on my skill and my decisions.

In any case, despite your career on four wheels, your true calling has always been the motorcycle...

Yes, but doing well in the Dakar on a motorcycle is very complicated; much more so than in a car. You need to train much harder and at a much higher intensity, which also requires more dedication. I've also done a lot of damage on a motorcycle, and you have to be aware that physical condition and age don't help. I have just as much fun with a car, and it's more suited to my needs, although I still ride a lot, but only for fun, not racing.

For many drivers, participating in the Dakar is almost spiritual, but you always say you're going to have a good time...

Of course, I respect the mystique of the Dakar and anyone who wants to experience it that way, but for me, it's a vacation. Let's say the family is going to the beach and I'm going to the rally. I'm going to have a good time, enjoy myself, reconnect with friends, and dream big. I insist that with this, I don't mean to disrespect anyone who experiences it as a life experience or a personal test of growth, but I experience it as a vacation.

Vacations where, in the end, you always end up cooking. The price of the trade...

And I'm delighted. My truck is always a refuge for the hungry... we carry it loaded with cold cuts, good cheese, eggs... eggs are a must because fried eggs and tortillas are my favorite dish. When I see some poor souls with their race rations, I always tell them to stop by the truck later... let's see what we can do. In Saudi Arabia, I made a paella for 100 people, and I must say it was delicious. We bought 4 kilos of prawns, 8 kilos of cuttlefish, a good stir-fry, and 10 kilos of rice. I'm going to the Dakar to race, not to starve! I even remember eating some very good lamb and some delicious pasta during the race...

We're currently experiencing the Catalan GP. Have many drivers passed through your restaurant? Who's your favorite driver and chef?

Over the years, practically everyone has come here; both Espargarós got married at my house, Marc Márquez was also a regular, Marc Coma, Toni Bou... I've fed them all. As a cook, I've always had special admiration for Carles Gaig, and among the riders, without a doubt, Marc Márquez, for whom I've always had a special affection and admired. I also have a soft spot for Josep García...

I imagine you travel around the country frequently for professional reasons. Are you one of those who gets behind the wheel, or do you prefer not to drive and leave it for racing?

No way! I drive a lot and I love it. I cover around 70,000 to 80,000 kilometers a year... I always joke that I'm practically a taxi driver's odometer, and on all types of roads and conditions. From Andorra to Sotogrande, passing through the Plana de Vic and Formentera. I like to drive fast, always being cautious, because another important thing my experience as a driver has taught me is that I've learned to apply some sporty driving techniques to my daily driving, and that allows me to drive at a good pace, more safely, and with greater awareness of the risks.