Ferran Adriá is the best chef of the last ten years. His influence extends well beyond the world of avant-garde cuisine, and he has been named one of the 100 most influential people in the world by Time magazine. His restaurant, El Bulli, has been ranked as the best restaurant in the world in 2002, 2006, 2007, 2008 and 2009, and boasts a 3 star Michelin rating, one of the highest distinctions in the restaurant industry.

Ferran Adrià has graced the covers of the world’s most noteworthy publications such as the New York Times Magazine, le Monde and Time, and his innovative concept of gastronomy has been the focus of extensive articles in numerous international publications.

Ferran Adriá is much more than a chef. Throughout his career, he has demonstrated a tireless capacity for creation and innovation not only from a gastronomic perspective, but in practically all aspects of the hospitality business; from the structure of the menu to the operation of equipment, passing everything through the system of a creative process or “staging” of the restaurant.
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