Ferran Adria

Ferran Adria was the chef at the now-closed el Bulli, which has been detailed in earlier entries. Learning his craft in the town of Castelldefels in the early 1980s, Adria worked under the tutelage of a very traditional Spanish chef, and later served as a cook in Spain’s armed forces. 

He became the head chef of a steady, traditional restaurant in 1985. Located on the Costa Brava in the town of Roses, Catalonia, this restaurant was called El Bulli, named after the French bulldogs of a previous owner. After nearly a decade of providing excellent, but staid fare, Adria and his partner sold 20% of their restaurant to a millionaire named Miquel Horta. The large influx of cash resulting from this purchase allowed Adria and his partner to expand the kitchen and accommodate a new, elite class of customers that ranged from celebrities to politicians to corporate executives. 

Adria began to develop new techniques, utlizing foam in many dishes and creating “mimetic” products, such as olives made entirely of gel and olive oil, or peanuts made of peanut gelatin. These techniques allowed Adria to get the purest possible flavors for his creations, harkening back to his stated intention to “deconstruct” traditional Catalan and Spanish cuisine. Key to understanding Adria’s style of cooking is recognizing his traditional training, and subsequent mastery of the style. The molecular gastronomical elements of Adria’s cooking represent an endless creative quest, driven by an absolute master in his craft.