Albert Adrià i Acosta | |
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 Albert posing forFood Revolution | |
| Born | (1969-10-20)October 20, 1969 (age 56) |
| Education | Apprenticeship |
| Culinary career | |
| Cooking style | |
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Albert Adrià Acosta[a] (Catalan pronunciation:[əlˈβɛɾtəðɾiˈajəˈkɔstə]; born 20 October 1969) is aSpanishchef. He is currently head chef of Enigma, aMichelin one-star restaurant inBarcelona and was formerly the headpastry chef ofEl Bulli, inRoses on theCosta Brava. He has often collaborated with his brother, renowned chefFerran Adrià.
Albert Adrià's interest in cuisine first began thanks to his parents, Ginés and Josefa, but it was his brother Ferran who inspired him to explore food as a career. In 1985, he left his studies to begin working at elBulli. After two years of apprenticeship, he started to focus his interest onpâtisserie. He completed his education in various pâtisseries alongside great pastry chefs such as Antoni Escribà and Francisco Torreblanca. In late 1998, he began working on a creativity workshop at the headquarters of Bullicatering. The Bullitaller consisted of a table, some books and two chairs, one for him and the other for Oriol Castro. The workshop quickly gained in importance for the creative development of elBulli, so it moved to a new location in the centre of Barcelona. Until 2008, Albert Adrià worked as the director of the Bullitaller and was responsible for desserts at elBulli.
In March 2006, Adrià opened Inopia Classic Bar in Barcelona, a bar serving modernised traditionaltapas. Many identify Inopia as the firstgastrobar in Spain.[3]
In 2009, he released his second solo book,Natura, and directed the documentaryUn día en El Bulli, which won awards at several festivals.
In July 2010, he left the Inopia bar, which would be renamed Lolita taperia, to concentrate on his new project, Tickets.[4]
In January 2011, he opened 41º, located onAvinguda del Paral·lel in Barcelona, which operated both as a cocktail bar and later as a 16-seat restaurant only open in the evening, with a tasting menu and cocktails. At the same time, he launched Tickets alongside his brother Ferran and the Iglesias brothers, the owners of the Barcelona seafood restaurant Rías de Galicia.[5][6]
In 2013, Albert Adrià opened Pakta, anikkei (Peruvian-Japanese fusion cuisine) restaurant on Carrer de Lleida (Poble Sec, Barcelona).
In September 2013, Adrià's fourth concept opened, Bodega 1900, avermouth bar where apéritifs are the crux of a menu for diners seated at tables or at the bar, located on Carrer Tamarit in Barcelona, just in front ofTickets. In November of the same year, he published his third book,Tapas. La cocina del Tickets.
From 2013,Constructing Albert was filmed, a documentary exploring Adrià's life as an inventive chef and businessman throughout the creation of his various gastronomic concepts and personal projects.[7]
In 2014, he opened a double restaurant, Niño viejo, a Mexican street food taquería, and Hoja Santa, a gourmet Mexican restaurant on Avinguda Mistral in Barcelona.[8][9][10]
In February 2015, Albert and his brother Ferran partnered withCirque du Soleil for theirHeart project, a multi-purpose space inIbiza uniting art, gastronomy and music.
In 2015, he founded La Cala Albert Adrià, a company specialised in selected apéritif products.
In February 2015, Adrià arrived inLondon with his team for a 50-day residency at the iconicHotel Café Royal, 50 Days by Albert Adrià,[11] where he adapted local products and dishes to his personal style.
In June 2016, he opened his new project, Enigma, a labyrinthine space for only 24 diners on Carrer Sepúlveda, the evolution of his previous 41º bar,[12] the latest establishment opened in the Paral·lel area of the group of restaurants known aselBarri.
