Chef Sergi Arola of Arola - Biography

Barcelona,, España

November 2011

Alta cocina and rock n’ roll? These are the dueling passions of Sergi Arola, Spain’s chef extraordinaire. Although music was his first love, cooking has become his calling. Chef Arola enjoys a rare culinary pedigree. A disciple of Ferrán Adrià, he trained in Adrià’s kitchen laboratory in Barcelona, working alongside the master chef for eight years.

Following in the principles and practices of his esteemed mentor, Arola presided over La Broche, a minimalist restaurant in the Spanish capital of Madrid featuring “post-modern cuisine,” as well as Arola in Barcelona’s Hotel Arts. Now at the helm of Gastro, Arola represents the second generation of Spain’s avant garde chefs. But Arola is both a pioneering presence in the food world and a humble and respectful admirer of his forebears, whom he lists as Pierre Gagnaire, Juan Mari Arzak, and Adrià. A rebellious, anti-establishment, culinary trendsetter, and proponent of authentic Catalonian cuisine, Michelin-star Arola is a leader of the post-modern avant-garde. In addition to his Spanish ventures, the Arola empire extends to Sao Paola, Santiago, and Mumbai.