Sep 01 2024
Albert Adrià
Much more that Ferran Adrià’s brother, this Chef embodies the elBulli legacy, providing a personal brand of creativity and innovation that is reflected in his both avant-garde and product focused restaurants
Albert Adrià's culinary journey is intricately linked with that of his brother Ferran. Born in 1969 in L'Hospitalet, Catalonia, Albert embarked on his culinary career at the age of 16 when Ferran invited him to join the elBulli team. Initially working across various sections of the restaurant, Albert found his passion in patisserie and desserts, refining his skills during the winters in renowned pastry kitchens.
In 1997, Albert temporarily stepped away from restaurant work to author his first book, "Los postres de elBulli." Upon its publication, he returned to elBulli to spearhead a groundbreaking initiative—the elBullitaller workshop. Starting with minimal resources, the workshop evolved into a vital element of elBulli, crafting menus for upcoming seasons and developing commercial products like the innovative textures used in the restaurant.
“The problem with creativity is there’s no final, no end. It’s like a storm in your head; a destroyer”, Albert Adrià to The Gentlemen Journal
In 2006, Albert ventured into a new culinary frontier by establishing the Inopia Classic Bar, a sophisticated tapas bar offering a variety of classic Spanish tapas with a modern twist. His commitment to culinary innovation led him to combine elBullitaller with this new venture, showcasing his versatility in both creative and traditional gastronomy.
In 2009, a significant chapter closed as Albert announced his departure from the creative management of elBulli and haute cuisine. However, the end of one chapter marked the beginning of new projects. Collaborating with Ferran, they unveiled Tickets, a Barcelona venue featuring traditional and avant-garde tapas. Subsequent ventures included Pakta (nikkei cuisine), Hoja Santa and Niño Viejo (Mexican cooking), and Bodega 1900 (vermouth bar).
“The only limit to imagination during the creative process is to maintain the essence of what is intended to be transformed” - Albert Adrià
In 2017, Albert Adrià, along with the elBarri team, introduced the highly anticipated restaurant, Enigma, in Barcelona, capturing the culinary world's attention with its innovative approach. After a closure in 2020, it reopened in 2022 with a fresh concept that is based in both innovation and season products.
Notably, Albert Adrià expanded his influence internationally through a collaboration with Spanish-born US-based chef José Andrés. Their joint project, set to open in late 2018 at 10 Hudson Yards in New York City, promises a groundbreaking food hall modeled after La Boqueria in Barcelona. This venture marks the Adria brothers' debut in the United States and Andrés's 27th culinary project.
Albert Adrià is currently dedicated full-time to the Enigma restaurant and to various R&D projects with food companies. His trajectory exemplifies his unwavering commitment to pushing culinary boundaries, seamlessly blending tradition with innovation in a way that captivates both local and global audiences.