Dos Pebrots (Barcelona) and Dos Palillos (Barcelona)

He was born in Barcelona, although he considers himself to be half from Cadaqués. He joined the newly opened Barcelona School of Hotel Management and Catering as part of the first intake, at the same time as chefs and friends like Quim Marqués, Carles Abellán, Sergi Arola, José Ramón Andrés… At Los Inmortales in Barcelona he learned to play with pasta. At Els Pescadors (Barcelona) he learned to handle and cook fresh fish. In 1997, he went to elBulli and did not leave there until 11 years later, serving as head chef.

Currently, and since 2008, he has had Dos Palillos in association with Casa Camper, an Asian restaurant of rare solidity, subtlety and technical perfection with a Michelin star.

In 2017, he opened Dos Pebrots, an innovative, exciting culinary concept which, based on the historical recipes of Catalonia and the Mediterranean, is set to continue into the future with a new look, preparations (fermentations, cooked meats…) made in the restaurant itself and the application of avant-garde techniques.