Cooking in a team
Where there’s a will there’s a way. And no one is a better example of this old adage than David Andrés, a young chef who wandered into the kitchen in Àbac, looking for work, despite having no experience in restaurants. Despite this lack of experience, his tenacity and talent led him to becoming the sous chef in the three starred Àbac, where he worked up until a few months ago, when he opened his own restaurant in his home town of Igualada, Somiatruites, and began working for the acclaimed Via Veneto.
At only 31 years of age, he has already made a name for himself in the restaurant world.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair