Ferran Adria
| Ferran Adrià | |
|---|---|
Adrià at the "De Dietrich" presentation
|
|
| Born |
Ferran Adrià Acosta May 14, 1962 L'Hospitalet de Llobregat, Barcelona, Spain |
| Culinary career | |
|
Current restaurant(s)
|
|
Ferran Adrià Acosta (Catalan pronunciation: [fəˈran əðɾiˈa]) (born Fernando Adriá Acosta) is a Spanish chef born on May 14, 1962 in L'Hospitalet de Llobregat (Barcelona, Catalonia, Spain). He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world.
Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The chef de cuisine at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli as a line cook. Eighteen months later he became the head chef.
In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Spanish millionaire and philanthropist and son of the founder of Nenuco) for 120 million pesetas. This event became a turning point for elBulli, the money was used to finance an expansion of the kitchen and the relationship with Horta opened the door to new clients, businessmen, and politicians who helped spread the word about the creative experimentation happening at the time in Cala Montjoi.
Along with British chef Heston Blumenthal, Adrià is often associated with "molecular gastronomy," although like Blumenthal the Spanish chef does not consider his cuisine to be of this category. Instead, he has referred to his cooking as deconstructivist. He defines the term as 'Taking a dish that is well known and transforming all its ingredients, or part of them; then modifying the dish's texture, form and/or its temperature. Deconstructed, such a dish will preserve its essence... but its appearance will be radically different from the original's.' His stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."
...
Wikipedia