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Catalonia has well and truly set the standard for world cuisine and the region is experiencing a renaissance in its culinary culture. But why is it that this area’s chefs and cuisine are garnering so many international awards?
Already in medieval times the region was renowned for its food, so much so that one of the oldest collections of recipes in Europe is Catalan. The territory is also well placed at a strategic, geographical and cultural crossroads and has been visited by ancient cultures such as Greek, Roman and Arab, all of who brought with them their culinary traditions. And all of these culinary traditions may be found today in traditional Catalan cuisine. The heir to much of this tradition is the justly world-famous chef, Ferran Adria. Thanks to him, the sector has embraced creativity and originality. And Catalan cuisine has become famous worldwide.

What has been the most significant contribution of the Restaurant Sant Pau to the Catalan gastronomic world?
Our cuisine is inspired by the produce of the landscape around us. The Maresme is a very interesting region, with orchards, fishing ports and mountains. Our contribution is to offer the gastronomic world cuisine with local roots, with a modern outlook, one that respects the high quality of local produce and that gives free rein to all our ideas.

Sant Pau has three Michelin stars. Staying at this level is difficult. How does one maintain the level and what has changed since the restaurant opened its doors in 1988?
In 1988 we opened the restaurant with the ambition of creating a quality space with its own personality. Over the years, the Michelin stars rolled in and with them the restaurant has been able to develop a winning team. From the very outset our staff has set us apart, but the creative spirit is the same as on day one.

What professional challenges do you still have?
The first challenge is to keep up the excitement on all fronts. At present, we have a number of very interesting projects in the pipeline.

What have been the most unforgettable moments in your career as a chef?
I’ve had so many magical and unforgettable experiences. I’ve devoted my professional life to the restaurant without ever feeling trapped. On the contrary, I feel that I work with a freedom that demands a very high professional commitment.