Unconventional gastronomy. A culinary adaption of an unconventional art
He is young, very young to have achieved so much at such a young age. Everything he has turned his hand to has been success. He began at the tender age of 17 years old in a professional kitchen, in L’Estany Clar (Cercs) and by 25 he had achieved his first Michelin star. From then on he has been awarded more, and now has 4 to his name: 3 for Àbac and one for Angle.
His style is based on technique, creativity and quality products which result in a balance of defined flavours. His success in the kitchen has also led to him becoming a television judge on Masterchef.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair