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ENGLISH VERSION UNDER CONSTRUCTION

Albert Adrià

With the perspective of time, I believe I have done many things that had not been done before. I don’t like thinking that I was the first in anything, but it is the case that I was one of the first in some things.

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BIOGRAPHY

20th October 1969

Albert Adrià is born to Ginés and Josefa in the neighbourhood of Santa Eulàlia in L’Hospitalet, Barcelona. His parents instil an interest in everything to do with cooking, but it is his brother Ferran who introduces him to the passion for the profession.

 

1985-1997

In 1985 Albert enters the world of work, abandoning his studies and becoming part of the elBulli team. After an apprenticeship of two years in the different sections that form a kitchen, his interest is increasingly drawn to the pastry section. The thrill of seeing that he learns more day by day, and conscious of working in a special place like elBulli, prompts an interest in Albert that grows by the year.

During the winter when the restaurant is closed, he dedicates himself to completing his training by working in such prestigious patisseries as Turull in Terrassa (Barcelona), Escribà in Barcelona and Totel in Elda (Alicante), alongside the Master Pastry Chef Francisco Torreblanca. He also undertakes a six-week stage at Guy Savoy, in Paris.

 

1997-1998

During 1997 Albert leaves elBulli mid-season, after ten years working there, and dedicates himself to writing his first book, Los Postres de el Bulli, launched in October 1998 following 18 months work. The book gains the award for best patisserie book at the Perigueux Gastronomic Fair. In the same period, the workshop elBullitaller is created in the headquarters of elBullicatering. This first workshop consists of nothing more than one table, four books and two chairs, one for Albert and one for Oriol Castro.

 

1998 -2008

Realising how important a workshop could become, a new site is sought in the heart of Barcelona. Along with Oriol Castro and Ferran, Albert is responsible for devising a new seasonal menu year after year, turning elBulli into a restaurant whose offer changes every year, just like in the world of fashion. Albert then becomes the first manager of elBullitaller, starting a period in which Oriol, Ferran and Albert work as one.

He has undertaken stages in restaurants such as Michel Bras, The Fat Duck, Mugaritz, Martin Berasategui and Charlie Trotter, among others.

In 2006 Albert opens, in collaboration with his childhood friend Juan Martínez, the Inopia Classic Bar, an unpretentious establishment specializing in traditional tapas. This soon becomes regarded as a highly innovative concept, pioneer of both haute cuisine “prêt a porter” and the “gastrobar” concept.

In 2008 he leaves elBullirestaurante, maintaining a very close relationship with all involved in elBulli Galaxy.

 

2009-2010

In 2009 Albert publishes his second book, Natura, and directs a documentary film “Un día en elBulli“, winning awards at several film festivals.

In July 2010 Albert ends the Inopia project to create, together with the Iglesias brothers, a wide-ranging project that brings together various restaurants and gastronomic concepts under the name of elBarri.

 

2011 – The present time

In January 2011 he opens 41º, a new concept aiming to establish a dialogue between the different worlds of cocktails and snacks. He also opens Tickets, taking a new perspective on the world of tapas, in a fun and informal atmosphere.

In April 2012 Albert re-envisages the concept of his cocktail bar, changing its name to 41º Experience, offering a tasting menu of 41 snacks paired with cocktails in an exclusive ambience with a 16-seat capacity.

In 2013 elBullifoundation is formed with Albert Adrià on the board of trustees.

* For more information about projects undertaken by elBullifoundation, consult elbullifoundation.com

Owing to his admiration of Japanese and Peruvian cuisines, in April 2013 Albert opens Pakta, a Nikkei restaurant that fuses both cultures, but also incorporates influences from his own, the Mediterranean.

In September of the same year Bodega 1900 is opened with a modern interpretation of the tradition of vermouth.

On 20th November 2013 he receives one Michelin star for Tickets and another for 41º Experience.

In August 2014 he decides to close 41º Experience after finding that he is unable to evolve the concept to its full potential due to the limited facilities of the venue.

The same month he travels to Copenhagen and does the closing event of the MAD#4 Symposium, organized by René Redzepi.

Also in August, together with his Mexican partner Paco Méndez, he opens Niño Viejo, a friendly, welcoming taco restaurant celebrating popular Mexican cuisine. In November of the same year they open Hoja Santa, a Mexican fine dining restaurant, aiming to reflect the most authentic and contemporary tendencies of Mexican cuisine.

February 2015 sees the announcement of a creative alliance between Albert and Ferran Adrià and Cirque du Soleil, with the Heart project, a multi-space venue located in Ibiza.

At the end of June, Heart Ibiza is officially opened, whose objective is to explore the boundaries between music, art and gastronomy.

In February 2016 Albert makes his first professional venture outside Spain with 50 Days by Albert Adrià in London, a pop-up restaurant at the 5* GL Hotel Café Roya. It is fully booked in less than two weeks, with a waiting list of more than 3,800 people.

In May 2016 Heart Ibiza reopens for its second season, presenting the “Live Dinner Experience” concept and consolidating its reputation as the venue of the year in Ibiza, thanks to the freshness, magic and emotion of both the artistic and gastronomic offer.

In January 2017 Enigma opens, the culminating concept in the elBarri project in Barcelona. The restaurant, an evolution of 41º Experience, offers Albert’s most refined and sophisticated vision of a luxury gastronomic experience.

Currently Albert dedicates his time to the restaurants of the elBarri group, to conceptualizing the evolution of the Heart Ibiza experience and to realising the recently announced multi-space project in New York in partnership with chef José Andrés, which is scheduled to open in late 2018, among other projects.

 

THE ADRIÀ-SOLER GALAXY

The Galaxy is the business model of Juli Soler, Ferran Adrià and Albert Adrià concerning elBullirestaurante. In 1998, a key decision was taken as to how the business model should be, making a conceptual change based on the following premise: keeping elBullirestaurante at the cutting-edge. To give us the necessary freedom to do this, a business model for elBullirestaurante was created, based on consultancy and image work, and the formation of our own business lines.

 

FOOD & BEVERAGE AND DISTRIBUTION INDUSTRIES

1997 – Collaboration with the creative team of Chocovic in ventures related to chocolate.

1999 – R & D, and creation of vinaigrettes, sauces and aromatic olive oils in partnership with Borges

2000 – Study and creation of soups and dairy products for Kaiku, together with Juan Mari Arzak, Karlos Arguiñano and Pedro Subijana.

2001 – Collaboration with Caprabo in several publishing and consultancy projects.

2002 – Collaboration with Lavazza, for the creation of products and concepts related to coffee.

2004 – Innovations in the world of cocktails, with Diageo

2005Texturas, a line of products selected by elBullitaller, to bring new elaborations to the kitchen.

2005 – Working on new creations in chocolate with the architect Jean Nouvel and the team of Cailler, a company in the Nestlé group.

2005 – A new range of potato crisps, and other ideas for aperitif concepts in collaboration with the R & D department of Frito Lays, of the Pepsico company.

2007 – R & D in fruit juices and cookies, with United Biscuits.

2008 – Creation of Inedit, in collaboration with the team of Damm master brewers. A ground-breaking new line of beer that, for its elegance and ability to accompany the great variety of flavours existing in modern gastronomy, offers an alternative to wine.

 

RESTAURANT BUSINESS

1986 – ElBulli Bistrot opens in the Pasarela nightclub in Empuriabrava (Roses).

1989 – Consultancy work for Bel-Air, Chévere, Network and Samoa restaurants (Barcelona), along with Can Bosch (Cambrils).

1990 – Consultancy work for Reina de España restaurant (Puerto Rico).

1992 – Consultancy work for the Bernat II Hotel (Calella).

1993 – The Ñam-Ñam self-service restaurant opens at the same time as Dim-Sum, a European dim-sum concept restaurant. Both at the Universitat Politècnica de Catalunya (UPC) in Barcelona.

1993 – A collaboration with Semon begins, which lasts one year.

1994Mas Pau restaurant opens, in Avinyonet de Puigventós (Figueres), run by Xavier Sagristà and Toni Gerez.

1995ElBullicatering is born, in which the cuisine, philosophy and service of elBulli is transferred to the world of catering.

1999 – Creation of elBullihotel, whose first project is the Hacienda Benazuza hotel, where consultancy work is also undertaken for the gastronomic offer of the hotel.

2001 – Commencing a collaboration with NH Hoteles, which bears fruit with two projects: Nhube and Fast Good.

2010 – Tickets. In collaboration with Albert Adrià; a re-imagining of the concept of contemporary tapas.

From 2011 on…

2015 – Heart Ibiza. In collaboration with Albert Adrià and the founder of Cirque du Soleil; a multidisciplinary project which allows us to explore the limits of what a restaurant is.

 

TABLEWARE & KITCHENWARE

1998 –With ICC company, state-of-the-art kitchen utensils and appliances, including the siphon, are manufactured and commercialised.

2001 – Creation of Ola dishware with designer Gemma Bernal, produced by CIM, which became a success in the restaurant business.

2004 – Agreement with Armand Basi to create tablecloths and textile tableware products related to the world of cooking.

2004 – Creation of Faces, producing cutlery, kitchenware and utensils for table service, in a joint collaboration with some great names in Spanish design.

 

 PUBLISHING AND AUDIOVISUAL PRODUCTIONS

Printed publications (including for elBulliBooks and material for other publishers)

35 books
More than 15,000 pages of content
More than 8,000 images
6 CDs with 1,846 recipes

Audio-visual publications

Self-published
2009 – General Audio-visual Catalogue in 9 episodes, in collaboration with Televisión Española
2009 – A Day at elBulli
2011 – Documenting Documenta

In close collaboration
2009 – elBulli – Cooking in progress
2011 – elBulli, Last Waltz

AWARDS AND RECOGNITION

BIBLIOGRAPHY

FILMOGRAPHY

 

…además de infinidad de documentales en decenas de cadenas de televisión.

 

EXHIBITIONS

OUR CUISINE IN 23 POINTS

  1. La cocina es un lenguaje mediante el cual se puede expresar armonía, creatividad, felicidad, belleza, poesía, complejidad, magia, humor, provocación y cultura.
  2. Se dan por sentados tanto la utilización de productos de máxima calidad como el conocimiento de la técnica para elaborarlos.
  3. Todos los productos tienen el mismo valor gastronómico, independientemente de su precio.
  4. Se utilizan preferentemente productos del mundo vegetal y del mar; también predominan lácteos, frutos secos y otros productos que, en conjunto, configuran una cocina ligera. En los últimos años se hace muy poco uso de carne roja y de aves en piezas grandes.
  5. Aunque se modifiquen las características de los productos (temperatura, textura, forma, etc.), el objetivo es preservar siempre la pureza de su gusto original, salvo en los procesos en los se aplique una cocción larga o se busquen los matices resultantes de reacciones como la de Maillard.
  6. Las técnicas de cocción clásicas y modernas son un patrimonio que el cocinero debe saber aprovechar al máximo.
  7. Como ha sucedido a lo largo de la historia en la mayoría de campos de la evolución humana, las nuevas tecnologías constituyen un apoyo para el progreso de la cocina.
  8. Se amplía la familia de los fondos y, junto con los clásicos, se utilizan fondos más ligeros que ejercen una función idéntica (aguas, caldos, consomés, jugos de verduras claros, leches de frutos secos, etc.).
  9. La información que da un plato se disfruta a través de los sentidos; también se disfruta y se racionaliza con la reflexión.
  10. Los estímulos de los sentidos no son solo gustativos, también se puede jugar con el tacto (contrastes de temperaturas y texturas), el olfato y la vista (colores, formas, engaño visual, etc.), con lo que los sentidos se convierten en uno de los principales puntos de referencia a la hora de crear.
  11. La búsqueda técnico-conceptual es el vértice de la pirámide creativa.
  12. Se crea en equipo. Por otro lado, la investigación se afirma como nueva característica del proceso creativo culinario.
  13. Se borran las barreras entre el mundo dulce y el mundo salado. Cobra importancia una nueva cocina fría, en la que sobresale la creación del mundo helado salado.
  14. La estructura clásica de los platos se rompe. En los entrantes y los postres se produce una verdadera revolución en la que tiene mucho que ver la simbiosis entre el mundo dulce y el mundo salado; en los segundos platos se rompe la jerarquía producto-guarnición-salsa.
  15. Se potencia una nueva manera de servir la comida. Se produce una actualización del acabado de platos por parte del servicio. En otros casos, son los comensales los que participan en este acabado.
  16. Lo autóctono como estilo es un sentimiento de vinculación con el propio contexto geográfico y cultural, así como con su tradición culinaria. La comunión con la naturaleza complementa y enriquece esta relación con el entorno.
  17. Los productos y las elaboraciones de otros países se someten al propio criterio de cocina.
  18. Existen dos grandes caminos par alcanzar la armonía de productos y gustos: a través de la memoria (conexión con lo autóctono, adaptación, deconstrucción, recetas modernas anteriores), o a través de nuevas combinaciones.
  19. Se crea un lenguaje propio cada vez más codificado, que en algunas ocasiones establece relaciones con el mundo y el lenguaje del arte.
  20. La concepción de las recetas está pensada para que la armonía funcione en raciones pequeñas.
  21. La descontextualización, la ironía, el espectáculo y la performance son completamente lícitos siempre que no sean superficiales y respondan a una reflexión gastronómica.
  22. El menú degustación es la máxima expresión en la cocina de vanguardia: la estructura está viva y sujeta a cambios. Se apuesta por conceptos como los snacks, las tapas, los avant-postres, los morphings, etc.
  23. El conocimiento y la colaboración con expertos de los diferentes campos (cultura gastronómica, historia, diseño industrial, etc.) son primordiales para el progreso de la cocina. En especial, la cooperación con la industria alimentaria y la ciencia ha significado un impulso fundamental para la cocina. Compartir estos conocimientos entre los profesionales del sector contribuye a dicha evolución