Chef Name: Albert Adrià
Title: Executive Chef.
Awards: Recognised by Time Magazine as one of the most influential people in gastronomy, 2013.
One Michelin Star for Tickets Bar, 2013.
One Michelin Star for 41° Experience, 2013.
One Michelin Star for Pakta, 2013.
World’s Best Pastry Chef, 2015.
Spanish National Gastronomy Prize for Best Restaurant Entrepreneur in Spain, 2015.
One Michelin Star for Hoja Santa, 2015.
Three Repsol Sun Awards for Tickets Bar, 2016.
One Repsol Sun Award for Hoja Santa and Pakta.
Number 25 on World’s 50 Best List for Tickets Bar, Restaurant Magazine, 2017.
One Michelin Star for Enigma, 2017.
How old were you when you started cooking professionally?
I have worked in this industry for 33 years. I started at elBulli when I was 15 years old and was there for 23 years, and I have been working on the elBarri project in Barcelona for seven years.
What’s your earliest and fondest first memory of food?
Smells. Squid sizzling on the grill, the smell of pizza from the oven…
Which chefs inspire you most and why?
There are many that I admire!!!! I admire any colleague of mine who does their work with passion and honesty.
What are your two favourite cookbooks and why?
The collection of Robert Laffont, along with those of the great chefs from the 70s and 80s. They were the ones with whom I found myself.
Which two ingredients could you not live without?
Lots! But I love tomatoes and white asparagus.
What is your favourite comfort food to cook at home?
I generally make snack food. I put four tapa plates in the middle of the table with different ingredients to share.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
I’m waiting to visit so many friends! It seems like an excuse but I haven’t been able to. I haven’t had time to go to Echaurren, Atrio, DiverXo, Casa Marcial or Casa Gerardo yet.
And who would you take as your guest?
My brother. I love watching him eat.
What do you look for in a good chef?
That they know how to cook. That seems like a joke but you really have to divide those who know from those who learn routines.
What advice would you give to chefs starting their career paths now?
That they hurry in learning to learn. There is much to see and we don’t live for 300 years. Once you become a boss, learning is greatly slowed down.
Albert Adrià is the owner of Tickets, Pakta, Bodega 1900, Niño Viejo, Hoja Santa and Enigma.
Address: Avinguda Paral·lel 164, 08015 Barcelona, Spain.
Telephone: +34 932924252