FERRÁN ADRIÁ

Pure Innovation: The Wizard Chef


Internationally considered as a genius, Adria's legendary name is now word of mouth in Japan, Korea, US, UK, etc. He started out as a dishwasher, did military service in the kitchen and became an apprentice at El Bulli. With time, he became kitchen chief, shared ownership with the original proprietor and radically transformed the world of cuisine.

Ferran Adria has won the adulation of food critics and cooks by whipping up startling combinations of texture, temperature and taste: bite-size cuttlefish ravioli that explode in a burst of coconut and ginger, soft-boiled quail egg with a crispy caramel crust, a polenta of frozen powdered Parmesan cheese, almond ice cream on a swirl of garlic oil and balsamic vinegar.

His restaurant, El Bulli, has three Michelin Red Book stars. He has a laboratory workshop in Barcelona and the meal is comprised of 25-30 courses. Says superstar chef Paul Bocuse: "He's doing the most exciting things in our profession today". El Bulli is open for only 7 months a year and you require one year to book a table. Considered by Time Magazine and The Washington Post as one of the 100 most influential people in the world, his topics include total innovation, inspiration and intuition and recipes for success. Meet Ferrán Adriá, an enormously charismatic, energetic and creative genius.