In the fine dining sector

• He systematized innovation in fine dining for the first time by creating the world’s first gastronomic R&D workshop in 1998. This was led by a top-tier creative team and followed a unique cycle based on the restaurant’s calendar: six months open and six months closed for research and development.
• He created the long tasting menu as the primary expression of his vision —a format that reached its peak by renewing 100% of the offerings annually. In 2002, he eliminated the à la carte menu to focus the entire experience on this format. This new ‘language’ allowed him to incorporate a multitude of concepts and techniques that defined a profoundly innovative style of cooking and informal service. It also birthed several creative styles, such as deconstruction, the symbiosis between sweet and savory worlds, minimalism, maximalism, essentialism, and ‘trompe l’oeil’, among others. Furthermore, he introduced a new emotional ‘ingredient’ influenced by Japanese culture (‘cooking with the soul’ and the ‘sixth sense’). This revolution succeeded in designing a truly multisensory experience for the diner.
  Through the tasting menu, he transformed the mental framework of both the cook and the diner. By fostering an ethos of freedom and anti-dogmatism, he challenged existing culinary conventions. In this vision, cuisine serves as a medium that transcends sensory pleasure to communicate knowledge, emotion, and rational discourse.
• This immense innovative work is reflected in more than 40 published books, most notably the elBulli General Catalogue (1983-2011), a catalogue raisonné and creative audit of his entire body of work.
• He championed open kitchens by showcasing the chefs’ work, transforming the kitchen into a space designed for the highest level of excellence and a unique experiential setting for the guest.
• He established a new paradigm in supplier relationships by deepening the study of ingredients. He promoted the use of both raw and processed products, advocating for the equal value of all ingredients regardless of price, while focusing on the purity of the product’s essence.
• He established an interdisciplinary dialogue between cuisine and fields such as design, science, and art, a connection never before conceptualized in fine dining, which is now considered essential for high-level innovation.
• This vision guided all his collaborations with his brother Albert Adrià, a key figure. Together with Oriol Castro, they formed the core of the creative team Ferran built for elBullirestaurante. Beyond elBulli, the Adrià brothers’ partnership yielded pioneering results for the gastronomic scene, including the conceptualization of the “gastrobar” as an informal fine dining experience.
• As a promoter of culinary congresses alongside figures such as Rafael García Santos, Pep Palau, and Jaume Von Arend, he defended —together with an entire generation— the idea that sharing knowledge would create a stronger, more influential sector across all areas of society.
• Through these efforts, he has empowered, and continues to empower, entire countries and thousands of chefs worldwide.

In the relationship between medicine and gastronomy

• He fostered a dialogue between cuisine and medicine alongside cardiologist Valentí Fuster and the Alícia Foundation. This was a pioneering step for the world of healthy eating and gastronomy, viewing science as a discipline that offers a deeper understanding of the act of cooking. A key outcome of this collaboration was the book ‘La cocina de la salud’ (Planeta, 2010), co-authored with Fuster and journalist Josep Corbella. The manual combines scientific data on nutrition and cardiovascular health with practical advice and recipes, using a family’s daily life as a common thread to promote healthy, flavorful eating.

In the publishing world

• Author or primary collaborator of more than 40 books, most notably the elBulli General Catalogue (1983-2011). Spanning over 7,000 pages, this catalogue raisonné organizes the entire body of work of elBullirestaurante and analyzes its creative evolution, providing the essential framework to understand the legacy of elBulli in its entirety.

In the world of art and exhibitions

• Creator of several educational exhibitions that have toured the world, sharing the knowledge generated at elBullirestaurante:
  • «La cuina dels genis del foc» (2002) – Palau Robert, Barcelona
  • «D -Day, Le design aujourd’hui» (2005) – Center Pompidou, Paris
  • «Dialogue» (2007) – De Dietrich Gallery, Barcelona (Valencia, Bilbao, Madrid)

Together with Juli Soler, he developed the business model known as the ‘Adrià-Soler Galaxy’, a business group comprising various lines of action that launched its own projects and established strategic partnerships with major companies in the food and hospitality industries.

OWN PROJECTS

In the restaurant and hotel industry

• elBullirestaurante (1961 – 2011): Founded in 1961 by Hans and Marketta Schilling, the restaurant’s trajectory changed in the 1980s with the arrival of Juli Soler (1981) as restaurant manager, Ferran Adrià (1984) in the kitchen, and Albert Adrià (1985), also in the kitchen. Together —and especially from 1990 onwards when ownership passed to Juli and Ferran —they led an exceptional project that would transform the world of gastronomy.
• elBullicatering (1995 – 2012): a pioneering project that brought the haute cuisine and avant-garde spirit of elBulli to larger events and broader audiences, breaking the barrier between traditional catering and gastronomy excellence.

In publishing, audiovisual media, and telecommunications

• elBullibooks (1993 – Today): a publishing company created by Ferran Adrià and Juli Soler for the publication and distribution of their own editorial works.
• elBullimedia (2002 – Today): division of elBullibooks focused on developing audiovisual projects for elBulli

JOIN VENTURES

In the restaurant industry

• Mas Pau (1994 – 2005): under the direction of Xavier Sagristà and Toni Gerez, — both key members of the elBullirestaurante team— Mas Pau held a Michelin star for nearly two decades, establishing itself as elBulli’s “spiritual embassy” in the province of Girona.
• Talaia Mar (1994 – 1999): a luxury establishment located in Barcelona’s Port Olímpic that managed both a high-end restaurant and a nightclub.

In hotel industry

• Hotel Hacienda Benazuza (1998 – 2011): a 5-star Grand Luxury hotel in Sanlúcar la Mayor (Seville). Its restaurant, La Alquería, earned two Michelin stars. This partnership led to the creation of elBullihotel in 2001, subsequently renamed elBullihotel Hacienda Benazuza.
• elBullihotel (2001 – 2011): company established in December 2001 by elBulli for the management, consultancy, oversight, and operation of luxury hotels.

In the food industry / wholesale distribution

• International Cooking Concepts ICC (1997 – Today): a pivoltal relationship in the evolution of contemporary gastronomy. It drove the introduction of specialized machinery and tools such as the ISI siphon or the Pacojet, as well as premium products like Fever Tree mixers.

In publishing, audiovisual media, and telecommunications

Creator or primary collaborator on 50 audiovisual projects, most notably:

• The documentary series “elBulli, Story of a Dream”, this is a unique global project that narrates the evolution of the innovation led by Ferran and the elBullirestaurante creative team, and includes the following documentary films:
  • “A day at elBulli”: which shared in detail the working dynamics of the entire team during a full day of service.
  • “elBulli: The Last Waltz”: a tribute film short during the last day in the history of elBulli as a restaurant.
  • “Documenting Documenta”: a work that captures his participation in Documenta 12 in Kassel, the world’s most important art event held every five years. The documentary gathers testimonies from artists, museum directors, and art curators who, for the first time, reflect on the position of avant-garde cuisine within the world of modern art.

EXTERNAL BUSINESS

In the restaurant and hotel industry:

NH Hotels / La Terraza del Casino de Madrid Restaurant (1998–2011): a gastronomic consultancy led by the elBulli team that established elBulliCatering in Madrid and elevated the Casino’s culinary standards. Following NH Hotel Group’s acquisition of the Casino in 2000, a landmark partnership was formed (2001–2011) that revolutionized hotel catering through a joint R&D department. This alliance introduced innovative concepts such as Nhube (2003–2005)—multifunctional spaces merging the lounge, bar, and restaurant—and Fast Good (2004–2011), a pioneering concept focused on healthy, high-quality fast food.

In the food industry

• Chocovic (1999 – 2011): a pioneering collaboration in strategic consultancy for the food industry. It focused on two main pillars: the creative philosophy of elBulli applied to chocolate innovation, and Aula Chocovic —an evolutionary analysis space where an exclusive annual seminar was held for professionals to present the techniques, concepts, and the complete menu of each season.
• Borges (1999 – 2018): a groundbreaking collaboration that brought haute cuisine innovation to everyday food products. This partnership led to the development of specialized ranges, including flavored oils, vinaigrettes, and signature oils.
• Kaiku (2000 – 2006): a collaboration focused on the research and development of new products, integrating culinary innovation into the Kaiku range alongside renowned chefs such as Arzak, Arguiñano, and Subijana.
• Fleury Michon (2001 – 2008): a strategic consultancy aimed at applying haute cuisine innovation to mass-market products available in supermarkets.
• Nestlé (2005 – 2006): a consultancy project for Cailler, one of the Swiss group’s premier brands, offering a wide array of high-end chocolate products.
• PepsiCo (2005 – 2007): an advisory role on incorporating elBulli’s creative techniques and avant-garde methodologies into the development of consumer goods, merging culinary innovation with the production scale of brands like Lay’s.
• United Biscuits (2005 – 2007): a R&D consultancy within the natural juices and biscuits sectors.
• Agrolimen (2005 – 2007): A partnership with this multinational conglomerate to develop R&D projects for Gallina Blanca and Eat Out.
• Texturas Albert y Ferran Adrià (2005 – Today): a pioneering line of food ingredients developed to facilitate avant-garde culinary techniques, allowing both professional and amateur chefs to replicate complex processes with scientific precision.

In the beverage industry

• Lavazza (1995 – Today): through the collaborative efforts of both teams, the world of coffee was revolutionized via “Coffee Design.” By applying innovative culinary techniques to coffee, they achieved milestones such as Èspesso (the first solid coffee).
• Diageo (2004 – 2006): a consultancy focused on applying elBulli’s disruptive techniques and kitchen organization to the beverage and cocktail industry.
• Cal Celdoni (2005–2007): a business initiative that allowed wine enthusiasts to own their own vineyard—specifically 20 vines yielding 42 bottles of wine. In addition to the harvest, participants took part in the entire winemaking process and received specialized training in viticulture.
• Damm (2007 – Today): one of the most iconic collaborations between the brewing industry and haute cuisine, focused on elevating beer to the same status as wine at the table. The primary result of this partnership is Estrella Damm Inedit, a beer specifically designed to accompany contemporary gastronomy.

In the food industry / retail distribution

• Caprabo (2001 – 2006): development of new products and concepts for supermarkets, focusing on the future of shopping and home cooking. This collaboration included the 2003 publication of the book Cocinar en casa con Caprabo y Ferran Adrià.

In the production industry of tools used in cooking, plating, food transfer, food service and dining

• Ola (2000 – 2010): a collaboration that revolutionized tableware for haute cuisine, noted for its ergonomic and functional designs. These pieces were specifically tailored to cutting-edge techniques and became a benchmark for restaurants throughout Europe.
• Faces (2004 – 2010): abbreviation for ‘Ferran Adrià Cooking and Eating System,’ it was the joint venture brand created to develop a line of gastronomic tools launched in collaboration with prominent industrial designers´

In the textile industry

• Armand Basi (2004 – 2009): a consultancy merging textile design and haute cuisine. This partnership led to the creation of an exclusive clothing line (‘Ferran Adrià by Armand Basi’) that translated the creativity of avant-garde cuisine into a functional and modern aesthetic.

In the household appliance industry

Fagor – Die Dietrich (2007 – 2009): an R&D collaboration focused on exploring new cooking methods. This partnership featured the ‘Dialogue’ exhibition, which was directly inspired by the avant-garde cuisine of elBullirestaurante.

The fact that initial financial challenges had been overcome and the foundations of the restaurant’s creative system were firmly established allowed the “Galaxy” to broaden its focus. This shift led to projects that, despite being non-profit, contribute significant value to society. Driven by a desire to foster interdisciplinary relationships, these initiatives facilitate a transfer of knowledge that is deeply enriching for the elBullirestaurante creative team—a process that ultimately benefits society by generating greater influence across multiple sectors.

In the field of art and exhibitions

• Documenta 12 (2007) – Kassel (Pavilion G: elBulli Restaurant, Cala Montjoi): Ferran Adrià was invited to participate as an artist in Documenta 12, the world’s preeminent art exhibition, held every five years in Kassel, Germany. His intervention sparked significant dialogue, opening a profound debate on the role of avant-garde cuisine within the world of contemporary art.

In publishing sector

• Hans Gissinger: «Water Textures» (2004): Gissinger spent three days at elBullirestaurante documenting every possible texture the team could create using a single ingredient: water. His photography captured the technical and artistic essence of Ferran Adrià’s work.
• Francesc Guillamet: “Eating Art. A photographic vision of Ferran Adrià’s cuisine” (2009): this book documents the long-standing artistic partnership between photographer Francesc Guillamet and Ferran Adrià, which began in 1992. More than a mere collaboration, it represents a “communion” between Guillamet’s photographic vision and the avant-garde cuisine of elBullirestaurante.
• Hannah Collins: “The Fragile Feast. Routes to Ferran Adrià” (2011): a collaboration between British artist Hannah Collins and Ferran Adrià that culminated in both a book and a photographic exhibition. The work documents a visual journey tracing the origins of the iconic ingredients used at elBullirestaurante.

In the music sector

• Bruno Mantovani: «The Book of Illusions» (2007): an ambitious work by French composer Bruno Mantovani that fuses symphonic music with cutting-edge technology. The piece is a tribute to Ferran Adrià, specifically inspired by a menu from elBullirestaurante that Mantovani experienced firsthand. It consists of 35 movements, each corresponding to a different dish (elaboration) from the tasting menu. The work premiered at the Salle Pleyel in Paris on June 11, 2009.

In the film and documentary sector

• Piet Eekman: “The Cook, the Dog, and Dalí” (2002): a documentary that explores the intersection of gastronomy and art through Ferran Adrià and elBullirestaurante. The film analyzes how elBulli’s cuisine transcended traditional dining to become a form of artistic expression comparable to Salvador Dalí’s surrealism, precisely as the restaurant was establishing itself as a global center of innovation.
• Disney: Ratatouille (2007): Ferran Adrià voiced a character in the Spanish and French versions of the film. This collaboration provided significant support to the production, which centered on Parisian haute cuisine. Adrià viewed the film as a fundamental work for raising the global profile of gastronomy.
• The documentary “elBulli: Cooking in Progress”, directed by Gereon Wetzel, which meticulously follows the entire innovation process at elBullirestaurante.

In the editorial sector

• Alícia Foundation and elBullitaller: “Gastronomic Scientific Lexicon” (2006): a book that reaffirms the successful dialogue between science and cuisine. It defines technical and scientific terms (physical and chemical) applied to culinary preparations, providing a clear understanding of the reactions that occur during the cooking process.

In the education sector

• For eight years, he served as a visiting professor at Harvard University, where he co-created the ‘Science and Cooking’ course. This course remains part of the curriculum today and stands as one of the most successful in Harvard’s history.
• Basque Culinary Center University (2011): a pivotal partnership for the launch of the first faculty of gastronomic sciences. Appointed President of the International Advisory Council (initially known as the G9), Ferran provided the strategic vision and global prestige necessary to establish the BCC as an international benchmark in culinary education, research, and innovation, effectively professionalizing gastronomy at the university leve

El perquè de la transformació d’elBullirestaurante i la Galàxia Adrià – Soler

Although it was first conceptualized when the decision to transform elBullirestaurante was made, the foundation was officially established on February 7, 2013.
elBullifoundation is a private, family-run foundation promoted by Ferran Adrià and Juli Soler. It arose from the need to evolve elBullirestaurante, with a forward-looking vision rooted in the restaurant’s legacy and spirit.

1.1 – The vision

Driven by Ferran Adrià and Juli Soler, the vision of elBullifoundation is to perpetuate the legacy of elBullirestaurante by fostering innovation and creativity —not only in gastronomy but across all fields. It aims to develop research and knowledge through the Sapiens methodology, providing value to society by sharing past, present, and future expertise.

1.2 – The mission

The primary mission is to assist entrepreneurs and small business owners in improving overall management efficiency and their approach to innovation, thereby enhancing the economic performance of SMEs (pymes). To achieve this, the foundation develops projects designed to:

• Generate high-quality content for the fine dining industry.
• Safeguard the legacy of elBullirestaurante.
• Share expertise in management and innovation. .

1.3 – The initial endowment

Unlike other foundations that seek large initial donations, the core funding came from Adrià and Soler themselves, who reinvested the restaurant’s profits into its new phase as a foundation. Two of the most significant initiatives were:

• elBulliexperiences (2010 – 2011): After the restaurant’s imminent closure was announced, groups of 45–50 people were offered the opportunity to dine at elBulli for the last time in history. These events aimed to raise the necessary funds to launch the foundation project with complete financial independence and creative freedom.
• Sotheby’s / elBulli restaurant wine cellar auction (2013): In collaboration with Sotheby’s, two historic auctions were held in Hong Kong and New York to sell the wine cellar and iconic objects from elBulli following its closure as a restaurant.
  Both initiatives raised approximately €6 million, forming the foundation’s initial endowment. This capital has continued to grow through the support of strategic ‘angel investors’ and the foundation’s own financial management.

1.4 – Strategic Angels

elBullifoundation is supported by “strategic angels” whose contributions enable the development of the foundation’s projects while increasing its endowment:

• Telefónica (2010 – Today): coinciding with the announcement of elBulli’s transformation into a foundation, Telefónica appointed Ferran Adrià as its global ambassador, bridging the gap between gastronomy and technological innovation. With Telefónica’s support, Ferran has delivered over 700 talks worldwide, offering deep insights into digital transformation and innovation. He has also participated in numerous challenges and initiatives, such as Ideas4Transformation, Hacking Bullipedia, Talentum, NFTs, and The Theory of Culinary Evolution.
• CaixaBank (2015 – Today): a partnership aimed at professionalizing the Spanish hospitality sector through innovation, training, and entrepreneurship. This collaboration has resulted in key knowledge-sharing projects on management for the fine dining sector, such as “Mise en place,” “Food and Beverage,” “77 Innovative Attitude,” CaixaBank Campus Lab, and “Plan Genhesis.” Business plan for the restaurant industry.

In 2026, new Strategic Angels joined the project:

• Térvalis: A collaborative project that combines efforts to fulfill the elBullifoundation mission while transforming Teruel into a premier gastronomic and cultural destination. This joint initiative seeks to safeguard the legacy of innovation and apply it to processes that generate wealth and knowledge within the region.
• Longer Tables Fund: a partnership with chef and close friend José Andrés to promote education within the food service industry. Guided by a long-term vision and driven by immediate action, the Longer Tables Fund invests in solutions that strengthen food systems, rebuild crisis-affected communities, and empower the next generation of food leaders.

Also highlighting the Angels who participated in the past:

• Dom Pérignon (2015-2016): the Sapiens methodology was applied to decode the brand’s unique character and discern what distinguishes this champagne house. This shared challenge aimed to identify and define the origins of Dom Pérignon’s singularity and originality, while enabling the company to reflect on its present and future.
• Grifols (2018–2023): A strategic alliance focused on fostering innovation. The core project, Grifology: The Cabinet, applied the Sapiens methodology to analyze and organize the historical archive of this pharmaceutical multinational.

1.5 – Strategic Advisory Angels

In addition to the support of our Strategic Angels, we rely on the unconditional backing of our ‘Strategic Advisory Angels,’ who altruistically accompany and advise us at all times:

• Israel Ruiz: A native of L’Hospitalet de Llobregat like Ferran, he served as Executive Vice President and Treasurer of MIT (Massachusetts Institute of Technology) from 2011 to 2020, where he led the institution’s financial and operational strategy. He acts as a strategic advisor to elBullifoundation, focusing on financial management and the application of innovation methodologies.
• Vicent Todolí: the former director of Tate Modern in London, he maintains a close advisory and collaborative relationship with elBullifoundation, centred on the intersection of contemporary art and gastronomy. Alongside artist Richard Hamilton, he was responsible for the conceptualization and editing of the book Food for Thought, which documents elBulli’s participation in Documenta 12.
• Luis Cuesta: Co-founder and former CEO of the prestigious agency *S,C,P,F…. His extensive experience in talent management and organizational creativity is a cornerstone of the elBullifoundation methodology.
• Toni Segarra: widely considered the greatest Spanish advertising creative of the 20th century, he is one of Ferran Adrià’s closest and longest-standing collaborators. His expertise in creativity, brand management, and communication makes him a fundamental part of the foundation’s intellectual framework.
• RCR Arquitectes (Rafael Aranda, Carme Pigem, and Ramon Vilalta): the relationship between RCR Arquitectes (2017 Pritzker Prize winners) and elBullifoundation is one of strategic consultancy and creative collaboration. They participated in the architectural and creative conceptualization of elBulli1846, ensuring its integration with the landscape —a demonstration of a shared philosophy centered on innovation and systems thinking.
• Victor Cosme: his collaboration focuses on strategic research, specifically advising on all aspects related to the foundation’s endowment.

Together with all of them, we have developed —and continue to develop— a wide range of collaborations on projects related to innovation, business management, and education.

Among many others, it is worth noting that during this new phase of elBullifoundation, Ferran Adrià has been:

• Awarded the Order of the Rising Sun by Emperor of Japan Akihito (2015): the country’s highest decoration for individuals who promote Japanese culture and foster closer ties with other nations
• Honoured with “The Legend” Award at The Best Chef Awards (2023).
• Recipient of two additional honorary doctorates, adding to those awarded during his tenure at the helm of elBullirestaurante:
  • Champagnat University, Mendoza (Argentina) (2023): honorary doctorate in recognition of his international career across the fields of culture, gastronomy, and academia.
  • “Alma”. The Scuola Internazionale di Cucina Italiana, Parma (Italy) (2025): awarded Ferran Adrià an Honorary Diploma during the inauguration of its 22nd academic year. This distinction recognizes his contribution to global gastronomic culture, his commitment to research and culinary knowledge, and his leadership in kitchen innovation

In the restaurant industry

• He leads the conceptualization and development of a new dining model: the contemporary trattoria Condividere (2017 – Today). The restaurant is located in ‘Nuvola,’ the company’s ambitious headquarters in Turin.

In education

• Promoter of numerous ‘Challenges’, focused on elBullifoundation’s strategic development and global innovation. These initiatives have been hosted at the world’s most prestigious universities: Harvard, MIT Media Lab, London Business School, Columbia University, ESADE, IESE Business School, University of Barcelona (UB), Elisava, among others.
• Creator of the Sapiens methodology , designed to connect knowledge in order to understand a specific object of study. This methodology has driven diverse projects, such as Bullipedia, and is applicable across both academic and professional fields.
• Conceptualizer of the Madrid Culinary Campus (MACC) , a gastronomic university that uses the Sapiens methodology as its academic backbone. It features the Bullipedia encyclopedia as one of its primary resources for connected knowledge.
  This is a world-first innovative university project for gastronomic training, creation, and exchange. It features a 16,000 m² architectural complex across two buildings, set for completion in 2027. The project introduces a revolutionary spatial concept: a university where classrooms are integrated within a gastronomy museum, representing a paradigm shift in the design of future educational spaces.
  This project is a collaboration with Comillas Pontifical University, part of the Society of Jesus (Jesuits —the world’s leading authority in education, with a network of over 150 prestigious universities. This partnership aims to integrate culinary arts, gastronomy, and innovation into the academic curriculum, connecting them with existing programs. The initial focus will be on the university itself, with the long-term goal of expanding the project to the global academic community.
• In collaboration with CaixaBank, he developed the ‘Plan Ghenesis’ project: A Business Plan for the Fine Dining Industry. This ambitious initiative, available in both print and digital formats, fulfills elBullifoundation’s core mission: helping entrepreneurs and small business owners conceptualize or enhance their projects. It serves as a comprehensive guide, providing the essential pillars needed to turn a vision into a successful reality.

In publishing

Creator and Director of Bullipedia: The first great encyclopedia of Western fine dining. Utilizing the Sapiens methodology, the project has already published 25 volumes and is set to be completed in the coming years. Its goal is to provide the connected knowledge necessary for a holistic understanding of the fine dining sector.

In audiovisual media

Creator or primary collaborator on 50 audiovisual projects, most notably:

• The documentary series “elBulli, Story of a Dream” (elBulli, Historia de un sueño), following The Last Waltz—the chapter dedicated to elBulli’s final day as a restaurant—the series has continued to add episodes detailing its transformation into elBullifoundation and the milestones achieved up to 2017. Future installments will continue to document the foundation’s evolution.
• The documentary film “Comer Conocimiento” (Eating Knowledge), (Fundación Telefónica and Paramount Channel): this film captures an exclusive gastronomic and creative experience directed by Ferran Adrià. It documents eight diners interacting with a conceptual menu within a staged setting that recreates the restaurant experience, revealing the creative process and avant-garde philosophy of elBulli.
• The documentary “The Footprints of elBulli” (Las huellas de elBulli)” (Movistar+): directed by José Larraza and Íñigo Ruiz, this film portrays the immense legacy of Ferran Adrià and elBullirestaurante ten years after its closure. It explores the global influence of his avant-garde approach to cuisine, art, and design through testimonials from key figures, including chefs such as José Andrés, Joan Roca, and Juan Mari Arzak.
• The series “Gènesi” (3Cat): is the first Catalan-language production of its kind. Comprising six episodes, it blends fiction and historical accuracy to trace Ferran Adrià’s career at the helm of elBullirestaurante. Scheduled to premiere on TV3 and Netflix in the fall of 2026, the series highlights the profound influence of Ferran Adrià, elBullirestaurante, and elBullifoundation on the global culinary landscape.

In art and exhibitions

• Creator of several educational exhibitions that have toured the world, sharing the knowledge generated at elBullirestaurante and elBullifoundation:
  • «Ferran Adrià and elBulli. Risk, freedom and creativity» (2012 – 2014) – Palau Robert, Barcelona.
  • «elBulli: Ferran Adrià and the Art of Food» (2013) – Somerset House, London.
  • «Innovation in the Art of Food: Chef Ferran Adrià» (2014) – Museum of Science, Boston.
  • «Ferran Adrià: notes on creativity» (2014) – The Drawing Center, New York.
  • «Ferran Adrià. Auditing the creative process» (2014 – 2016) – Telefónica. Espacio Fundación Telefónica, Madrid.
  • “elBullifoundation. Public exhibition” (2014) – Palau Robert, Barcelona.
  • “Arco” (2014) – El País.
  • “Innovation Space” (2014 – 2016) – Telefónica. Touring exhibition, Spain and Latin America.
  • «The Invention of Food» (2016) – The Dalí Museum, St. Petersburg (Florida).
  • «Sapiens, understand to create» (2016) – CaixaBank. CosmoCaixa, Barcelona.
  • «Picasso›s Kitchen» (2018) – Picasso Museum, Barcelona.
  • “ El País dels cuiners. De ca la Teta a elBulli (2019) – El Museu de l’Empordà, Figueres. Girona.
  • “Spain: Open kitchen” (2019): online / Google Arts and the Royal Academy of Gastronomy.
• Creator of elBulli1846, the first restaurant-museum in the history of gastronomy. Spanning 4,000 m², the museum offers a journey through the history of elBullirestaurante to explore the key elements of the revolution that took place there. It also provides a space for reflection on knowledge and innovation, powered by the Sapiens methodology.

In innovation

• Ongoing collaboration with Telefónica (2010–Today): since his appointment as Global Ambassador for the telecommunications company in 2010, Ferran Adrià and Telefónica have partnered on countless high-impact projects. Their joint initiatives focus on the intersection of innovation and education at the highest level, including:
  • Speaking Engagements: Over 700 conferences worldwide, offering in-depth reflection on digital transformation and innovation.
  • Challenges: Ideas4Transformation, Hacking Bullipedia, Talentum, NFTs – The theory of culinary evolution, among others.
• Creator of elBulliLab (2014-2017): a pop-up laboratory in Barcelona, that, over 39 months, brought together hundreds of experts from more than 20 disciplines to research innovation and business management.
• Dom Pérignon Decoding ( 2015-2016): Applying the Sapiens methodology in collaboration with the Dom Pérignon team, this project decoded the brand’s ‘genome’ to discern what distinguishes this iconic champagne house. As part of this partnership, the event ‘This is Not a Dinner’ was created and held in Barcelona and Yokohama (Japan), featuring an in-depth study of the gastronomic and sensory experience.
• Grifology. The Cabinet (2019): Carried out in partnership with Grifols, this project involved an in-depth analysis of the company’s extensive historical archive. By applying the Sapiens methodology, the archive was transformed into an open source of knowledge.

In the financial sector

Since becoming a Strategic Angel in 2015, CaixaBank has partnered with Ferran Adrià and elBullifoundation on numerous initiatives focused on SME management within the fine dining sector. Key projects include Mise en Place (2016), Food & Beverage (2018), 77 Innovative Attitude (2022), and the ongoing CaixaBank Campus Lab (2020 –Today).

In the entertainment sector

• “Te cuento en la cocina” (Disney, 2015 – 2018): a multiplatform project designed for “learning through play.” Its core objective is to promote healthy eating habits by bringing gastronomy to the family environment through entertainment and new technologies.

This impact is reflected in projects such as Bullipedia, whose cross-cutting content offers a comprehensive vision of fine dining. Similarly, the Plan Ghenesis empowers new entrepreneurs by providing the key tools necessary for their professional growth.
This entire framework challenges the current educational model and proposes an innovative approach, resulting from the strategic alliance with Comillas Pontifical University at MACC (Madrid Culinary Campus). This academic synergy aims to transform learning by connecting it directly with the real-world challenges of the sector.

Eating well feeds the soul and connects knowledge