Ferran Adrià
Chef de Cuisine (el Bulli (closed) in Roses)
CV and info
Birthday
14.05.1962
in
Santa Eulàlia, Barcelona, ES
Training
1980: Hotel Playafels, Ibiza
CV
1981: Club Cala Leña, Ibiza,
1982: Finisterre, Barcelona
1982-1983: Military Service, Navy, Cartagena (as part of the kitchen staff of the Admiral of the Fleet)
1983: el Bulli, Cala Montjoi, Roses (chef de partie)
1984: Chef de cuisine together with Christian Lutaud
1986 - 2011: Chef de cuisine
1990: **Michelin
1992: built show and research kitchen
1998: *** Michelin
2011, closed
1982: Finisterre, Barcelona
1982-1983: Military Service, Navy, Cartagena (as part of the kitchen staff of the Admiral of the Fleet)
1983: el Bulli, Cala Montjoi, Roses (chef de partie)
1984: Chef de cuisine together with Christian Lutaud
1986 - 2011: Chef de cuisine
1990: **Michelin
1992: built show and research kitchen
1998: *** Michelin
2011, closed
Philosophy
Cooking is more than an art.
Member of
Eurotoques
Awards
1990, ** Guide Rouge (Michelin)
1998, *** Guide Rouge (Michelin)
2002: "The World's Best Restaurant", Restaurant Magazine (English trade journal)
"Ferran Adriá does the most exciting things in our profession", Paul Bocuse
2008: 3rd place in the category 'The World's Best' in the ballot carried out by Gourmet-Portal.com
1998, *** Guide Rouge (Michelin)
2002: "The World's Best Restaurant", Restaurant Magazine (English trade journal)
"Ferran Adriá does the most exciting things in our profession", Paul Bocuse
2008: 3rd place in the category 'The World's Best' in the ballot carried out by Gourmet-Portal.com
Special aspects
It was whilst he was working as a dish-washer in Hotel Playafels in Ibiza that Ferran Adrià discovered cooking. Later on the chef introduced him to traditional Spanish cuisine.
Flow sheet: Ferran Adrià
News: Ferran Adrià
Rückblick
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