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Albert Adrià
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Albert Adrià’s arrival at Cala Monjoi in 1985 completed the trio of leaders who embody the legacy of elBullirestaurante.
After exploring different areas in the kitchen, and perhaps influenced by his seafood allergy, Albert decided, in agreement with Ferran, to take charge of the pastry station.
His constant evolution enabled elBulli to broaden its offerings and create synergies between the savoury and sweet worlds, which also gave impetus to the search for its own language.
His creative talent eventually led him to taking the position of director at elBullitaller, where he would become an essential core member of the creative team alongside Ferran and Oriol Castro.
After exploring different areas in the kitchen, and perhaps influenced by his seafood allergy, Albert decided, in agreement with Ferran, to take charge of the pastry station.
His constant evolution enabled elBulli to broaden its offerings and create synergies between the savoury and sweet worlds, which also gave impetus to the search for its own language.
His creative talent eventually led him to taking the position of director at elBullitaller, where he would become an essential core member of the creative team alongside Ferran and Oriol Castro.
ALBERT ADRIÀ BIOGRAPHY
20 October 1969
Albert Adrià, the son of Ginés and Josefa, was born in the Santa Eulalia neighbourhood of L’Hospitalet. His parents instilled in him the interest for everything to do with cooking, although it was his brother Ferran who sparked his passion for the culinary profession.
Albert Adrià, the son of Ginés and Josefa, was born in the Santa Eulalia neighbourhood of L’Hospitalet. His parents instilled in him the interest for everything to do with cooking, although it was his brother Ferran who sparked his passion for the culinary profession.
1985-1997
In 1985, Albert discovered the world of work, abandoned his studies and joined the team at elBulli. After a two-year apprenticeship in all the kitchen stations, he became especially interested in pastry. The pleasure of learning every day and having the opportunity to work in such a unique place as elBulli, stimulated Albert and his interest in his profession, an interest that would be bolstered over the years.
During the restaurant’s winter closure, he devoted his time to completing his training at such prestigious patisseries as Turull, in Terrassa; Escribà, in Barcelona; and Totel, in Elda, where he worked under master pastry chef Francisco Torreblanca. He also held a six-week internship at the Guy Savoy restaurant, in Paris.
In 1985, Albert discovered the world of work, abandoned his studies and joined the team at elBulli. After a two-year apprenticeship in all the kitchen stations, he became especially interested in pastry. The pleasure of learning every day and having the opportunity to work in such a unique place as elBulli, stimulated Albert and his interest in his profession, an interest that would be bolstered over the years.
During the restaurant’s winter closure, he devoted his time to completing his training at such prestigious patisseries as Turull, in Terrassa; Escribà, in Barcelona; and Totel, in Elda, where he worked under master pastry chef Francisco Torreblanca. He also held a six-week internship at the Guy Savoy restaurant, in Paris.
1997-1998
In 1997, after ten-plus years at elBulli, Albert temporarily left the restaurant. He devoted the following eighteen months to writing his first book: Los postres de elBulli (elBulli Desserts). It was published in October 1998 and won the award for best book on pastry at the Périgeux gourmet book fair. Coinciding with the book’s release, Albert rejoined the elBulli team, this time in R&D at elBullicatering’s offices.
In 1997, after ten-plus years at elBulli, Albert temporarily left the restaurant. He devoted the following eighteen months to writing his first book: Los postres de elBulli (elBulli Desserts). It was published in October 1998 and won the award for best book on pastry at the Périgeux gourmet book fair. Coinciding with the book’s release, Albert rejoined the elBulli team, this time in R&D at elBullicatering’s offices.
1998-2008
In 2000, a new location was opened in the centre of Barcelona, close to the popular La Boqueria market, for elBullitaller. Together with Oriol Castro and Ferran, Albert was in charge of designing the menu for the following year’s season, enabling elBulli to change its offering every year, much like a fashion collection. Albert eventually went on to run elBullitaller, profoundly linking his professional life that of Oriol and Ferran.
During this period, he continued to train, including internships at the establishments run by Michel Bras, Heston Blumenthal, Andoni Aduriz, Martín Berasategui and Charlie Trotter.
In 2006, he joined forces with his childhood friend Juan Martínez to open Inopia Classic Bar, in Barcelona, an unpretentious establishment specialising in traditional tapas. It was soon considered one of the most innovative concepts as a promoter of prêt-à-porter haute cuisine and pioneer of the gastropub concept.
In 2008, he left elBullirestaurante, although he maintained a close relationship with it through the ‘elBulli Galaxy’.
In 2000, a new location was opened in the centre of Barcelona, close to the popular La Boqueria market, for elBullitaller. Together with Oriol Castro and Ferran, Albert was in charge of designing the menu for the following year’s season, enabling elBulli to change its offering every year, much like a fashion collection. Albert eventually went on to run elBullitaller, profoundly linking his professional life that of Oriol and Ferran.
During this period, he continued to train, including internships at the establishments run by Michel Bras, Heston Blumenthal, Andoni Aduriz, Martín Berasategui and Charlie Trotter.
In 2006, he joined forces with his childhood friend Juan Martínez to open Inopia Classic Bar, in Barcelona, an unpretentious establishment specialising in traditional tapas. It was soon considered one of the most innovative concepts as a promoter of prêt-à-porter haute cuisine and pioneer of the gastropub concept.
In 2008, he left elBullirestaurante, although he maintained a close relationship with it through the ‘elBulli Galaxy’.
2009-2010
In 2009, his second solo book, Natura, was released, and he directed the documentary A Day at elBulli, which earned awards at a number of film festivals.
In 2009, his second solo book, Natura, was released, and he directed the documentary A Day at elBulli, which earned awards at a number of film festivals.
2010-present
In July 2010, Albert ended his Inopia project to create, together with the Iglesias brothers, a global project with several restaurants and gastronomic concepts, under the name of elBarri. This is how Tickets, Pakta, Bodega 1900 and 41º were transformed in 2014 into 41º Experience, Niño Viejo, Hoja Santa and Enigma Concept.
In 2013, elBullifoundation was founded, with Albert Adrià joining the board of trustees.
Albert Adrià’s creative talents have allowed him to undertake consultancy projects and high-level collaborations. In 2015, Heart Ibiza was opened as an experiment with the aim of fusing music and art with gastronomy. In 2016, he embarked on his first professional venture outside Spain with 50 Days by Albert Adrià, a pop-up restaurant he opened inside London’s five-star Hotel Café Royal. It was followed in 2018 with the opening of Cakes & Bubbles, a new space for pastries and sparkling wines located inside the same hotel. In 2019, Albert and Ferran Adrià became creative collaborators with José Andrés to create Mercado Little Spain, an authentic tribute to Spanish gastronomy in the heart of Manhattan.
In 2020 and 2021, when the Covid pandemic led to the end of his partnership with the Iglesias brothers, Albert resumed his literary career. The result was the publication of two new books, Vegetales a todo color (Vegetables in Full Colour) and Candy. He also worked on different projects undertaken with food companies and set up outstanding collaborations in which he has been instrumental. One of them was the ADMO project with Alain Ducasse, a 100-day pop-up restaurant opposite the Eiffel Tower that opened in November 2021. It was an exceptional creative alliance between two leading figures of French and Spanish gastronomy. In 2022, he reopened Enigma Concept, synthesising all of the knowledge, technical skills and experience acquired throughout his career.
In July 2010, Albert ended his Inopia project to create, together with the Iglesias brothers, a global project with several restaurants and gastronomic concepts, under the name of elBarri. This is how Tickets, Pakta, Bodega 1900 and 41º were transformed in 2014 into 41º Experience, Niño Viejo, Hoja Santa and Enigma Concept.
In 2013, elBullifoundation was founded, with Albert Adrià joining the board of trustees.
Albert Adrià’s creative talents have allowed him to undertake consultancy projects and high-level collaborations. In 2015, Heart Ibiza was opened as an experiment with the aim of fusing music and art with gastronomy. In 2016, he embarked on his first professional venture outside Spain with 50 Days by Albert Adrià, a pop-up restaurant he opened inside London’s five-star Hotel Café Royal. It was followed in 2018 with the opening of Cakes & Bubbles, a new space for pastries and sparkling wines located inside the same hotel. In 2019, Albert and Ferran Adrià became creative collaborators with José Andrés to create Mercado Little Spain, an authentic tribute to Spanish gastronomy in the heart of Manhattan.
In 2020 and 2021, when the Covid pandemic led to the end of his partnership with the Iglesias brothers, Albert resumed his literary career. The result was the publication of two new books, Vegetales a todo color (Vegetables in Full Colour) and Candy. He also worked on different projects undertaken with food companies and set up outstanding collaborations in which he has been instrumental. One of them was the ADMO project with Alain Ducasse, a 100-day pop-up restaurant opposite the Eiffel Tower that opened in November 2021. It was an exceptional creative alliance between two leading figures of French and Spanish gastronomy. In 2022, he reopened Enigma Concept, synthesising all of the knowledge, technical skills and experience acquired throughout his career.
BOOK
Los Postres de El Bulli
by Albert Adria
by Albert Adria
WEB
Albert Adrià
www.albertadria.com
