He grew up surrounded by the smell of flour, playing with customers and pretending to be an assistant in his grandparents' bakery in Castellfollit de Riubregós, Barcelona.Then his parents opened a restaurant, which changed his life forever when he decided to become a chef.

In 2009, he moved to Madrid, leaving behind the family restaurant Racó d'en Freixa in Barcelona, which he had run since 1998 when his father Josep Maria handed over the reins. The restaurant held a Michelin star. In Madrid, he launched a new project: Ramón Freixa Madrid. Just a few months after opening the new restaurant, he received his first Michelin star, followed by a second in 2010.

Now, in 2025, Freixa has decided to start again with his most personal project to date: opening two restaurants, one traditional and the other avant-garde, in the same space — Tradición and RF Atelier.