Ferrán Adrià was born in Barcelona in 1962.
He started out washing dishes at a restaurant in the town of Castelldefels,
where the chef taught him the basics. He then worked at various
restaurants before becoming assistant chef at a well-known Barcelona
restaurant, Finisterre. That was followed by compulsory military
service at the Naval Base of Cartagena, where he worked in the
kitchen. Finally, in 1984, at age 22, he joined the staff of El
Bulli, and he became head chef eighteen months later.
El Bulli's cuisine was basically traditional French, but the restaurant's
manager, Juli Soler, sent Adrià off to conjure new ideas,
touring some of the top kitchens in France and learning under
the great masters. During the second half of the 1980s, Adrià
started experimenting based on the use of fresh materials and
spinning classic Mediterranean cuisine into something different.
One such twist was the application of his now-famous foams. Basically,
this consisted of aerating ingredients with a siphon, introducing
minute bubbles to the texture, a technique which is common for
some desserts but which Adrià applied to savory dishes.
His goal is to provide unexpected contrasts of flavor, temperature
and texture. The idea is to provoke, surprise and delight the
In 1997, El Bulli earned its third Michelin star, one of only three restaurants
in Spain with this ranking. Many make the pilgrimage to this now
legendary eatery, despite its inaccessible location at the end
of a narrow, winding mountain road. Yet, few get the chance as
it’s only open five days a week and closed four months a
year while Adrià searches for inspiration abroad.