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Ferran Adriā
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Duration Place City Position
2012 - Present
Pakta Barcelona Executive Chef & Partner
2010 - Present Tickets Barcelona Partner
2010 - Present 41° Barcelona Partner
1990 - Present elBulli Roses Co-owner/Partner
Executive Chef
1986 - 1990 elBulli Roses Chef de Cuisine
1984 - 1987 elBulli Roses Co-Chef de Cuisine
Chef de Partie
1983 - 1983 elBulli Roses Stagiaire
1982 - 1982 Finisterre Barcelona Sous Chef
1981 - 1982 Club Cala Leņa Cala Leņa --
1980 - 1980 Hotel Playafels Castelldefels Apprentice/Commis
Dishwasher
Last updated: 2012-11-02


 
  • Between 1982 and 1983, Ferran completed his compulsory military service at the Naval Base of Cartagena, where he worked in the kitchen.
  • Chef Ferran Adriā and his staff devote 6 months of the year to experiment with foods and flavours at a food 'laboratory' in Barcelona, Spain (elBullitaller). Along with Heston Blumenthal of The Fat Duck, Adriā is considered to be one of the preeminent chefs adopting the application of science to cooking methods known as 'molecular cuisine.'

 
  • A Day at elBulli, Phaidon Press (ISBN 9780714848839, 2008, Hardcover, 600 pages)
  • El Bulli 2003-2004, Ecco (ISBN 9780061146688, 2006, Hardcover, 656 pages)

Categories:
Born in Spain | Born in 1962




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