Ferran Adrià (L’Hospitalet de Llobregat, 1962) is the world’s most important contemporary chef. His long stint at the helm of the elBulli restaurant in Roses (Alt Empordà) served to unleash a creative culinary genius that changed the technical and conceptual parameters of world haute cuisine.
With Adrià, elBulli earned three Michelin stars and was considered on five occasions the best restaurant in the world by Restaurant Magazine. In 2003, the chef starred on a cover of The New York Times and in 2004, Time magazine ranked him one of the 100 most influential characters in the world.
With Adrià, elBulli earned three Michelin stars and was considered on five occasions the best restaurant in the world by Restaurant Magazine. In 2003, the chef starred on a cover of The New York Times supplement, and in 2004, Time magazine ranked him one of the 100 most influential characters in the world.
In 2011 he decided to close elBulli to focus on historical and scientific research and the creative processes of gastronomy. This is where projects such as the Bullipèdia and the Bulli Foundation were born, opening this autumn at Cala Montjoi, where the restaurant used to be.
In recent years, Adrià has contributed to various documentaries and publications on gastronomy and his work. With the opening of centre at Cala Montjoi, the chef will focus on his own projects. Directing this first issue of Apart will be his last external collaboration before concentrating on the Bulli Foundation.
In recent years, Adrià has contributed to various documentaries and publications on gastronomy and his work. With the opening of centre at Cala Montjoi, the chef will focus on his own projects. Directing this first issue of Apart will be his last external collaboration before concentrating on the Bulli Foundation.