Catalan chefs

Posted 4 years ago
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  1. Ferran Adrià

    Ferran Adrià


    Ferran Adrià i Acosta (born Fernando Adriá Acosta) is a Spanish chef born on May 14, 1962 in L'Hospitalet de Llobregat (Barcelona, Spain). He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world.

  2. Carme Ruscalleda

    Carme Ruscalleda


    Carme Ruscalleda i Serra is a renowned Spaniard - Catalan chef of the restaurant Sant Pau in Sant Pol de Mar, near Barcelona, Spain. She also owns and manages the restaurant Sant Pau de Tòquio in Japan.

  3. Santi Santamaria

    Santi Santamaria


    Jaume Santamaria i Puig (26 July 1957 – 16 February 2011), known as Santi Santamaria was a prominent avant-garde Spanish Catalan chef. He was the first Catalan chef and owner to have his restaurant receive three stars from the Michelin Guide (Can Fabes in 1994).

  4. Jordi Roca i Fontané

    Jordi Roca i Fontané


    Jordi Roca i Fontané (1978, Girona, Catalonia Spain) is the pastry chef of the restaurant El Celler de Can Roca. In 2014 he won the inaugural "World's Best Pastry Chef" award from Restaurant magazine.

  5. Jordi Cruz

    Jordi Cruz

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    Jordi Cruz Mas (born June 29, 1978 in Manresa, Province of Barcelona) is a Spanish chef. He completed his studies in the Escuela Superior de Hostelería de Manresa, located in Barcelona. At age 14 he began to work in the restaurant Estany Clar de Cercs (Barcelona), where he received his first Michelin Star in November of 2004, making him at 26 years old the youngest chef in Spain and the second youngest in the world to receive this distinction.

  6. Josep Lladonosa i Giró

    Josep Lladonosa i Giró

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    Josep Lladonosa i Giró (Alguaire, Province of Lleida; 1938) is a Spanish chef and food-writer. He has been chef of the charming and celebre restaurant Set Portes in Barcelona for fifty years. During this time he has also done a big research about cooking (techniques, products and recipes) and gastronomy (culture about or tied to eating) in Catalonia, which he has documented since the Middle Ages (as for example in his book Llibre de Sent Soví) and he has diffused it in a large amount of books and articles. Some of them have been translated in some languages as Spanish, English, French, etc. He is a famous gastronomy teacher as well. He has collaborated with people as Joan Amades or Jaume Fàbrega. In 2003 he won the highest Catalan honneur given by the Generalitat de Catalunya, the Creu de Sant Jordi.

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