Sergi ArolaMadrid | Spain

  • added: Apr 22 2010
  • author: foodsketches
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Editor's choiceHidden jewel
Sergi Arola started to experiment with cooking at the age of 12. His grandfather was his mentor and the main judge of his culinary creations.

Sergi Arola started to experiment with cooking at the age of 12. His grandfather was his mentor and the main judge of his culinary creations. Then Sergi decides to pursue cooking as a career and he enrols into a recently opened school of hospitality and restaurant business in Barcelona. His artistic talents and great dynamism allow him to combine his studies with the other serious hobby of his – music. He composes music and plays a guitar in “Los Canguros” group.

During the last year of school he starts working at L’Aram restaurant where he gets introduced to the concept of creative cuisine. In 1995 he becomes part of  Ferrán Adrià's team at Talaia Mar restaurant. Ferran Adria is a famous Catalan chef who is often associated with molecular gastronomy. His restaurant El Bulli is considered one of the most controversial and experimental restaurant in the world. Having this person as your mentor and being able to work side by side with Ferran Adria, taught Sergi a lot of things and further developed his love for creative cooking. As a result, Sergi Arola won the Vitoria signature cuisine contest. This was a very important accomplishment which allowed Sergi to be invited to work for several months with Pierre Gagnaire in Paris. One of his long awaited dreams came true!


In 1997 Sergi opens his own restaurant in Madrid. The restaurant quickly became a food mecca; and in 1998 Sergi already received his first Michelin star. Two years later Sergi got his second Michelin star and was named the Chef of the Year in 2003 by National Gastronomy Society.

In February 2008 Sergi opens another restaurant called Arola-Gastro. This restaurant is a fine example of Haute cuisine with a few molecular strokes.  Arola-Gastro is a personal creativity lab of the Chef and it is quite an experience to taste and admire his most recent creations.

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