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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20th 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.



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 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 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.



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.



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.



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.



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.



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

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


  • In 1997, elBulli receives its third star from the Michelin Guide.
  • In 2002, Restaurant Magazine names elBulli the best restaurant in its list of The World’s 50 Best Restaurants.
  • In 2006, 2007, 2008 & 2009, Restaurant Magazine again names elBulli the best restaurant in its list of The World’s 50 Best Restaurants.
  • In 2013, Albert receives recognition as one of the 13 most influential people in the world in the gastronomy and food sector.
  • In 2013, both Tickets and 41º Experience receive a Michelin star.
  • In 2014, Pakta is also awarded its first Michelin star.
  • In 2015, Albert is awarded the prize of World’s Best Pastry Chef by The World’s 50 Best Restaurants, organised by Restaurant Magazine, in recognition of his career and his important contribution to the world of patisserie in the fine dining sector.
  • In 2015, Albert receives the National Gastronomy Prize for Best Restaurant Entrepreneur in Spain, awarded by the International Academy of Gastronomy.
  • In 2015, Hoja Santa, his Mexican fine dining restaurant opened the previous year, receives its first Michelin star, becoming the second Mexican restaurant in Europe to receive this important distinction.
  • In December 2016, Tickets is awarded 3 suns, the highest recognition in the Repsol Guide. In the same edition, both Hoja Santa and Pakta are awarded 1 sun.
  • In April 2017, Tickets climbs to 25th position in the list of The World’s 50 Best Restaurants organised by Restaurant Magazine.


  • Los postres de El Bulli, Albert Adrià. Fotografías: Francesc Guillamet. Ediciones Península, 1998
  • elBulli 1998-2002, Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Francesc Guillamet. elBullibooks, 2002
  • elBulli 1994-1997, Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Francesc Guillamet. elBullibooks, 2003
  • Cocinar en casa con Caprabo y Ferran Adrià, Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Francesc Guillamet. elBullibooks, 2003
  • elBulli 1983-1993, Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Francesc Guillamet. elBullibooks, 2004
  • elBulli 2003-2004, Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Francesc Guillamet. elBullibooks, 2005
  • elBulli2005, Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Francesc Guillamet. elBullibooks, 2006
  • Un día en elBulli, Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Maribel Ruiz de Erenchun. elBullibooks, 2007
  • Natura, Albert Adrià. Fotografías: Francesc Guillamet. elBullibooks, 2008
  • A Day at elBulli, Ferran Adrià, Albert Adrià, Juli Soler. Fotografías: Maribel Ruiz de Erenchun. Phaidon, 2009
  • elBulli 2005 – 2010-11,Ferran Adrià, Juli Soler, Albert Adrià. Fotografías: Francesc Guillamet. Phaidon, 2014
  • Tapas. La cocina del Tickets, Albert Adrià, 2013


  • Catálogo audiovisual. Ferran Adrià, Juli Soler, Albert Adrià. RTVE, 2009
  • Un día en elBulli. Ferran Adrià, Juli Soler, Albert Adrià. RTVE, 2009
  • elBulli. Cooking in progress. Gereon Wetzel. A contracorriente, 2010
  • Documenting Documenta. Ferran Adrià. elBulli, 2011
  • El último vals. Ferran Adrià, Juli Soler, Albert Adrià. elBulli, 2011


…in addition to a large number of documentaries broadcasted on television channels throughout the world.



  • From 2nd February 2012 to 3rd February 2013 at the Palau Robert in Barcelona, entitled: Ferran Adrià & elBulli: Risk, Freedom & Creativity. This exhibition is also held between 5th July and 29th September at Somerset House (London), called: “El Bulli; Ferran Adrià and The Art of Food”, and later, from 15th February to 26th May 2013 at the Museum of Science (MoS) in Boston (Massachusetts), entitled: “Innovation in the Art of Food: Chef Ferran Adrià”.
  • From 25th January to 28th February 2014 at the Drawing Center (New York) under the title “Ferran Adrià: Notes on Creativity”. This touring exhibition is also held at the Museum of Contemporary Art in Cleveland (Ohio) between 26th September 2014 and 18th January 2015. Then it transfers to the Minneapolis Institute of Art in Minneapolis from 17th September 2015 to 3rd January 2016 and then on to Marres, House for Contemporary Culture in Maastricht (The Netherlands) from 20th March to 12th June 2016.
  • From 19th to 23rd February 2014 in the El País stand at Arco Madrid (International Contemporary Art Fair), Ferran Adrià’s drawings and annotations are displayed, describing the map of the gastronomic process and giving a diagrammatic reflection of the evolution of cuisine, from the Big Bang right up to the present time. This show complements the exhibition being held concurrently at the Drawing Center in New York.
  • From 2nd June to 31st August 2014 at the Palau Robert in Barcelona, a public exhibition is held presenting the architectural and conceptual project for elBullifoundation in Cala Montjoi, sharing the background to the project and its plans and models.
  • On 29th October 2014 an exhibition entitled “Ferran Adrià. Auditing the Creative Process” is inaugurated in Madrid, at Fundación Telefónica, which explores the codification of the creative process. After, the exhibition tours different countries for two years: Peru (Lima), Brazil (Sao Paulo), Germany (Berlin) and Argentina (Buenos Aires).
  • From 25th September to 27th November 2016 an exhibition entitled “Ferran Adrià: The Invention of Food” is held at the Dalí Museum of St. Petersburg (Florida, United States). The exhibition offers an overview of the phenomenon of creation, drawing a parallel between the emblematic elBullirestaurante, in Cala Montjoi, and neighbouring Cadaqués, a place representative of the presence of Salvador Dalí.
  • Between 15th November 2016 and 31st May 2017 an exhibition entitled “Sapiens. Understand to create” is held in Barcelona. A dish as emblematic and apparently as simple as tomato bread is the ideal pretext to address the complex and plural reality of the world of cooking, together with the difficulty of understanding what we mean by: “natural” products, elaborated products, elaborations, the role of tradition… This exhibition, created at CosmoCaixa, in collaboration with Fundación La Caixa and Obra Social La Caixa, is the first exhibition concerning the Sapiens methodology, which has been developed by Ferran Adrià and the elBullifoundation team.


  1. Cooking is a language through which all the following properties can be expressed: harmony, creativity, happiness, beauty, poetry, complexity, magic, humour, provocation, culture.
  2. Two things are taken as given: the use of the highest quality products and the skill and expertise to prepare them properly.
  3. All the products have the same culinary value, regardless of their price.
  4. Preference is given to vegetables and seafood, with a key role also being played by dairy products, dried fruits and nuts and other products that make up a light form of cooking. In recent years sparing use has been made of red meat and poultry in large pieces.
  5. Although the characteristics of the products are modified (temperature, texture, form, etc.), the aim is always to preserve the purity of their original taste, except for processes that call for long cooking or seek the nuances of processes like the Maillard reaction.
  6. Cooking techniques, both classic and modern, are a heritage that the cook must know how to utilise with expertise.
  7. As has occurred in most fields of human evolution down the ages, new technologies are a support for the ongoing progress of cooking.
  8. The family of stocks/fonds is being extended. Together with the classic ones, lighter fonds performing an identical function are now being used (water products, broths, consommés, clarified vegetable juice, nut milks, etc.).
  9. The information given by a dish is enjoyed through the senses; it can also be enjoyed and rationalised through reflection.
  10. Taste is not the only sense that can be stimulated: touch can also be played with (contrasts of temperatures and textures), as well as smell, sight (colours, shapes, trompe d’oeil, etc.), whereby the five senses become one of the main points of reference in the creative cooking process.
  11. The technical-conceptual search is the apex of the creative pyramid.
  12. Creation involves teamwork. Furthermore, research and investigation has become established as a new characteristic in the culinary creative process.
  13. The barriers between the sweet and savoury world are being broken down. A new cold cuisine has gained importance in which the highlight is the creation of the frozen savoury world.
  14. The classical structure of dishes is being broken down: a veritable revolution is underway in first courses and desserts, closely bound up with the concept of symbiosis between sweet and savoury worlds. In main dishes the “product-garnish-sauce” hierarchy is being broken down.
  15. A new way of serving food is being fostered. The finishing of dishes in the dining room by serving staff has been worked upon. In other cases, the diners themselves participate in the finishing of the dish.
  16. Local cooking tradition as a style is a sense of bonding with the local geographical and cultural context, as well as with its culinary tradition. The link with nature complements and enriches this relationship with the environment.
  17. Products and elaborations from other countries are subject to the individual criteria of cooking.
  18. There are two main paths to achieve harmony between products and flavours: through memory (connection with local cooking traditions, adaptation, deconstruction, previous modern recipes), or through new combinations.
  19. An individual language more and more systematised is created that on occasions establishes a relationship with the world and the language of art.
  20. Recipes are conceptualised that give harmony to small servings.
  21. Decontextualization, irony, spectacle, performance, are completely legitimate, providing they are not superficial but are closely bound up with a process of gastronomic reflection.
  22. The tasting menu is the greater expression of avant-garde cuisine. The structure is living and subject to changes. Concepts such as snacks, tapas, avant-desserts, morphings, etc are coming into their own.
  23. Knowledge and/or collaboration with experts in different fields (gastronomic culture, history, industrial design, etc.) is paramount for our ongoing evolution. In particular, cooperation with the food industry and science has resulted in a fundamental shift. Sharing this knowledge between the different culinary professions contributes to this evolution.