Chef with two Michelin stars and three suns from the Repsol Guide.
I don’t see cooking as a science or an art. It is a wonderful relationship between professional and customer
Sergi Arola holds a prominent position among Spanish restauranteurs and is without doubt, one of the most internationally-renowned chefs. Arola, who began cooking for his grandfather at the age of 12, studied at the Escuela de Hostelería y Restauración (School of Hospitality and Catering) in Barcelona and runs his own restaurant in Madrid.
His teachers include Ferran Adrià and French chefs Roger Vergè and Pierre Gagnaire, not to mention Juan Mari Arzak. He learned from them that being a chef means feeding people, which is based on honesty and a commitment to those who place their health in the chef’s hands.
“I don’t see cooking as a science or an art. It is a wonderful relationship between professional and customer”
His professional experience began in 1989, when he started working at the restaurant L'Aram in Barcelona. In 1992, he spent a short time working alongside Serafín Bueno at the Hotel Juan Carlos I in Barcelona, and from there went to La Jijonenca, where he remained until joining Talaia Mar in 1995, the restaurant where Ferran Adrià, one of his teachers and the driving force behind El Bulli, ran his first workshop. At Talaia Mar he worked as a sous-chef to Carles Abellán, his former colleague at the Escuela de Hostelería.
In 1997, he launched his personal project La Broche, his current restaurant, which earned him his first Michelin star.
In 2000 he moved to the basement of the Hotel Miguel Ángel and obtained his second star. In 2002, Sergi opened a La Broche in Miami and in 2003, started a workshop in Madrid, where through ongoing experimentation he looks into new dishes that could be included on the restaurant’s menu. As regards television appearances, he takes part in the culinary programs De Primero and La Cocina de Sergi Arola on the cookery channel Canal Cocina.
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