Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The chef de cuisine at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef. In 1994, Ferran Adria and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Catalan millionaire and philanthropist and son of the founder of Nenuco) for 120 million Pesetas. This event became a turning point for el Bulli: the money was used to finance an expansion of the kitchen and the relationship with Horta opened the door to new clients, businessmen, and politicians who helped spread the word about the creative experimentation happening at the time in Cala Montjoi.
Ferran's former restaurant El Bulli was rated the best restaurant in the world four years in a row, with a 3-star Michelin rating
He has made the biggest contribution to molecular gastronomy today, spawning some of the most innovative dishes in the world.
He can turn asparagus into bread and almonds into cheese, Ferran doesn't just feed you, he gives you a once-in-a-lifetime experience.
He has raised cuisine to another dimension.
Joel Robuchon named Ferran Adria the 'Best Chef in the World', and is listed on Time magazine's '100 most influential personalities on the planet'.
The legacy He has created in modern cuisine
The passion that he has transmitted into the cooking art
It has changed the cousine
El Bulli closed 6 months each year to develop new dishes in a lab which included a chemist. One year, 4000 tests were run, with only 300 succeeding.
He's not a prima donna,team player
The inspiration He has caused in a new generations of chefs
He spent 3 years perfecting what he coined spherification, a molecular process where fluid is encased in a sphere-recreating an olive from its juice.
Most of the other chefs followed him