Instructors course 2016
A long list of Grand chef
Celler de Can Roca
3 Michelin stars, Best restaurant in the world according to the journal Restaurant Magazine. Best pastry chef in the world 2014 according to the journal Restaurant Magazine. He sets the global benchmark for the creation of desserts.
Chef at Carme Ruscalleda’s Sant Pau restaurant
3 Michelin stars. Chef for four years at the Sant Pau restaurant In Tokyo (2 Michelin stars).
Chef and trainer
On the staff of CETT. He has also worked for periods at the The Fat Duck (3 Michelin stars), Alicia Foundation and other restaurants.
Agustí Torelló Sibill
An agricultural engineer, technical manager, winemaker and founder of Agustí Torelló Mata up to 2012 when he started his own personal project: AT Roca, in Sant Sadurní d’Anoia.
Technical consultant in wine cellars all around the Spanish peninsula. Coordinator of the sommelier course at CETT (Barcelona), ESHOB (Barcelona) and the Escuela Argentina de Sommeliers.
His philosophy embraces the creation of authentic wines through ecological viticulture, respecting the environment by using indigenous varieties and a precise viticulture in which man is present only as far as is strictly necessary, thus appreciating the diversity of soils and the area’s identity.
A chef at the restaurant “Lo Mam” in Segur de Calafell, Jordi has developed his professional career in various national and international prestigious establishments: Hotel Melià White House (London), Restaurante Sa Punta (Pals), Restaurante Ca l’Anna (Sant Marti Sarroca), to name a few.
Jordi has in-depth knowledge of the local territory and everything this can offer to gastronomy professionals, which is why he is a keen collaborator for “Terra i Taula” (union of producers and chefs in the Baix Penedès region), as well as other entities such as the Alicia Foundation, BulliPedia and the Food and Nutrition Campus of the University of Barcelona.
Ferran Centelles began studying hospitality as he wanted to be a chef. His good results as a student, his eagerness and thirst for knowledge and hunger to improve gained him a place at in the service team of the restaurant elBulli, where he worked as a sommelier for 12 years.
In parallel he combined the hard work of his job in the restaurant with studying Winemaking and Viticulture at the Mercè Rossell i Domènech School in Espiells (Barcelona) and at the Lycée Viticole de Orange (Châteauneuf-du-Pape – France). These studies enabled him to consolidate solid pillars on which he was able to build his expertise within the world of wine.
He has devoted himself equally successfully to teaching and disseminating wine culture. Recently he has become an international prescriber, a delegate for Catalonia and Spain for the British expert Jancis Robinson, a world reference in critique and wine journalism and Master of Wine.
Recipient of the Ruinart award for Best Sommelier in Spain in 2006, and cofounder of Outlook Wine and Wineissocial.
Chef at the Gaggan restaurant in Bangkok
Asia’s best restaurant 2015 according to The World’s 50 Best. A disciple of Ferran Adrià and trained at El Bulli, his dishes combine Hindu cooking and flavours from Thailand with the most avant-garde contemporary cooking techniques from his master Adrià.
Head of the gastronomic project Alquimia Fogo, Brazilian creative cooking
Personal chef to the FC Barcelona footballer Dani Alves. Alcântara’s fusion cooking combines the best of Brazilian cuisine with the best of contemporary Spanish cuisine.
Founder of Sabor Barcelona
A company specialising in supplying yachts and villas with some of the best and most exclusive products available. Healy, who is also a chef, has in-depth knowledge of the requirements of ships’ galleys. He has worked at SuperYachts and previously with Heston Blumenthal (The Fat Duck) and Paco Torreblanca, two chefs that require no introduction.
Porto - Muiños
This is a clear example of the success of a family business: in 1998 the husband and wife team Antonio Muiños and Rosa Mirás started to market algae, basing their production on aquaculture. In the first years they processed them to then market them dried and preserved and later on in powder, through salting as well as fresh.
Antonio and Rosa base the success of their company on having studied and publicised the organoleptic qualities of algae. As well as support from their team of scientific collaborators, they are also backed by a solid network of renowned chefs: Oriol Castro, Eduard Xatruch, Joaquín Felipe, Andoni Luis Aduriz, Joan Roca, among others.
This small canning industry also devotes time and space to manufacturing other products from the Galician coast: delicate preserves from sea urchin eggs, monkfish liver, mussels with algae, algae infusions, durum wheat pasta with algae and many more products containing the full flavour and richness of the Atlantic.
A chef and entrepreneur from the fishing neighbourhood of Barceloneta, Oscar is the only restauranteur in the collection of “50 success stories” with whom the EADA business school in Barcelona commemorates in editorial format its 50th anniversary.
Before training in top management, Manresa took several cooking courses, due to his keen desire to be a chef at his own venues. And over the years he has successfully achieved this, with recognition for several projects: from El Magatzem del Port to La Torre d’Altamar –all in the Barceloneta neighbourhood- and more recently, the Kauai in Gavà, where he also lives.
Patricia is well-known internationally as “the great master of sugar craft”. Sugar craft, through her creations, takes on the category of art: the sugar achieves perfect forms of nature, for example making it impossible to distinguish between a real flower and one created by her.
Among her most spectacular creations are the giant hamburgers at the restaurant Tickets, the window display at Chez Cocó, and the elBulli dog, created with Christian Escribà, which was presented the day Ferran Adrià’s restaurant in Cala Montjoi closed.
Patricia’s creations are amazing and beautiful, but also ironic and amusing: nobody manages to bring out the most characteristic features of individual people like she does, to reproduce them in tiny sugar dolls. Learn how to make these small works of art with her!
Chef at the Les Cols restaurant
2 Michelin stars. Head chef at the El Celler de Can Roca restaurant for three years. Lecturer in cooking at Harvard University (Science & Cooking Course).
Gastronomic Director of El National and LomoAlto (Barcelona).
Master “Science&Cooking” in Harvard University and also with MIT University. He is the owner of Oilmotion (Company that advises food business both in Spain, Asia and the rest of the world.), of Oilab (where he researches the properties of olive), and of web Oilab.info (that collects all information from all the world’s oil). Former chef of via Veneto (1 Michelin star).
Bartender at the 41º
A gastronomic-cocktail experience by Ferran Adrià and his brother Albert and Group Bar Manager of elBarri Adrià (Tickets, Hoja Santa, Pakta, Niño Viejo, Bodega 1900). He performs activities related to the art of cocktails around the world. He is an international reference point.
Georgina Regàs was born in Barcelona on August 10th, 1932.
In 1950, after completing high school, she started to work at the Amatller Institute of Hispanic Art.
She then travelled to England to learn English and later on worked with Dr. Josep Trueta at the Nuffield Orthopaedic Centre in Oxford.
She lived in Vienna for a year, returned to Barcelona, worked for BEA-British European Airways, and then with her brother Oriol Regas managing and promoting some of the most famous night clubs and restaurants in Barcelona such as Bocaccio, Up & Down, Tropical, The Garden, Via Veneto…and finally in the Hotel Barceló Sants as head of conferences and banquets.
In 1979 she started “Barris Jam” a jam making company in Torrent and “Charcuteria Barris” a catering shop, in Palafrugell, Girona.
She has taught courses and workshops and given lectures and demonstrations related to food and jams.
She has also published books on cooking in general and preserves, jams and jellies.
In 2004 she created and opened the Jam Museum in Torrent (Girona).
Argentinian by birth but a citizen of the world, Sebastián started his career in the kitchens in his country of origin. Then came Peru, Chile and Ecuador until he arrived in Spain in 2007, where he worked for a while at el Bulli.
After a year in Denmark studying “Nordic cuisine”, in 2011 he began working with Albert Adrià in Barcelona. From 2012 and 2013 he was the creative director and head of creation of new dishes and menus for 41°, Tickets and Pakta. He is currently head of the company “Cooking in Motion” along with Sussie Villarico, through which they create in perfect harmony gastronomy concepts, perform consultancies for restaurants and take part in events and pop-ups around the world.
The son of the influential master chocolatier Antoni Escribà, he is the owner of the well- known patisseries Escribà in Barcelona. Christian is one of the leading exponents of showcase patisserie for large events and an advocate for sweet creations as conveyors of emotions.
He never says no to a commission, however impossible it might seem. Exploding cakes, productions with an infinity of brochettes of all kinds, ring pops that are sold in top stores around the world, and much more, are all the work of this great professional. He also collaborates actively with modern art museums and takes part in gastronomy congresses such as MadridFusión and Alimentaria.
Pere Castells Esqué
From Gastrocultura Mediterránea. Coordinator of the Unit of Studies and Research into Science and Cooking of the Food an Nutrition Campus (University of Barcelona). Science and Cooking course collaborator (Harvard University). Author of La cocina del futuro, and a pioneer in joint gastronòmic and scientific research. Castells has also worked on projects with Ferran Adrià and Joan Roca, among others. Former coordinator of the UB-Bullipèdia Unit (the great virtual cooking encyclo-paedia, where all current gastronomic know-how is classified, headed by Ferran Adrià from the Bulli Foundation).