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IbizaFoodie | May 5, 2021

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We interview the chef Albert Adrià | IbizaFoodie

We interview the chef Albert Adrià

Hello foodies!

Today we have the pleasure of interviewing one of the greatest chefs of the moment … Albert Adrià! A chef of reference in Spain, the visible head of the elBarri project that includes six restaurants (Tickets, Pakta, Bodega1900, Niño Viejo, Hoja Santa and Enigma) in Barcelona.

In Ibiza, he forms a part, along with his brother Ferrán Adriá, of the gastronomic offer of HEART Ibiza; a project, that together with the founder of Cirque du Soleil, Guy Laliberté, is a huge success.

How many years have you been dedicating yourself for cooking?

I started in 1985, so I lost count, but it must be already around 33 years.

What led you to be a chef?

The need. On one hand, I did not like to study and I had to work, and on the other, my brother needed workers in elBulli, so I started to work there, just like that. At the beginning I did not fall in love with the job but little by little cooking became my passion.

What is your favorite food? Why?

The pizza, because there are not 2 the same ones, you eat them all over the world and with your hands. Imagine if I had invented it…

What are the details that you try to capture in your kitchen?

I try to make good cuisine and within it I have different styles. It is not the same to create a dish for Bodega 1900 as for Enigma… As I say, we rely on the temporality of the product as a starting point and then apply technique and combination of flavors.

3 ingredients that can never be missing in your kitchen:

I love working with, and eating, tomatoes, lime peel and of course you can not miss a good background or a good stir-fry.

What is the most important thing on a plate?

Undoubtedly the taste that is given by the quality of seasonal products and the combinations between them.

What ingredient would you identify with?

With the kitchen of the sea! It is the one that I enjoy the most, with the permission of the vegetarian.

Is your surname “Adrià” an advantage or disadvantage?

Always an advantage, I was born with that last name ha ha

What is it like to have been in what was for several years the best restaurant in the world?

Responding to the previous question we almost started together so I feel involved in all the senses of Bulli evolution until it became what we all know. It has undoubtedly been the best thing that could have happened to me in my life.