Javier and Sergio Torres

Two are better than one. That could well be the theory behind the initiatives taken by twin brothers Javier and Sergio Torres, two representatives of the Spanish culinary avant-garde. Born in Barcelona in 1970, they have emerged as stalwarts of the Spanish culinary avant-garde. After simultaneous vocational choices and joint training at the Arnadi Cookery School in Barcelona under Mey Hofmann's direction, they embarked on separate culinary journeys, always with the conviction that they would eventually collaborate.

Sergio Torres enriched his academic training with experiences at renowned establishments such as Akelare in San Sebastián, Neichel and Reno in Barcelona and France, and Le Jardin des Sens in Paris. His culinary exploration included mentorship under luminaries like Alain Ducasse. The brothers, partners in the El Rodat hotel and restaurant, near Jávea in the Valencian Community, aimed to unite nature and gastronomy, emphasizing respect for locally sourced ingredients.

Sergio, fascinated by the fusion of cuisine and science, collaborated with Javier Andrés and the Polytechnic University of Valencia to create the Gastrovac, a revolutionary appliance enabling low-temperature cooking in an oxygen-free, low-pressure environment. Another unique research endeavor led to "sensitive crystallization," exploring the energy or "aura" of foods during different cooking techniques.

Javier Torres, renowned for his tenure at the three-Michelin-starred Can Fabes under Santi Santamaría, considers Santamaría his mentor, alongside Rochat, with whom he worked in Lausanne. The brothers extended their culinary reach to Brazil in 2006, resulting in the creation of the book "Brasiladois" and the restaurant Eñe in São Paulo, showcasing a blend of Spanish and Brazilian influences.

In August 2008, Doscielos was unveiled at the Meliá ME Barcelona hotel, featuring an herb garden on the 30th floor. Their culinary journey pays homage to their grandmother Catalina, a significant influence on their early passion for products and Catalan cuisine.

The Torres brothers expanded their culinary concept to the Spanish capital with the 2017 opening of Dos Cielos Madrid, further solidifying their status as innovators in the ever-evolving world of Spanish gastronomy.

Javier and Sergio Torres have further cemented their culinary legacy with the establishment of "Cocina Hermanos Torres," a culinary venture that reflects their combined expertise and innovative approach to gastronomy. This restaurant opened in 2018 and showcases the harmonious collaboration between the twin brothers, emphasizing a fusion of tradition and avant-garde techniques.

Located in Les Corta (Barcelona), Cocina Hermanos Torres has become a gastronomic destination synonymous with culinary excellence. The menu reflects the brothers' commitment to using locally sourced, high-quality ingredients, often from trusted producers in the region. The restaurant's ambiance mirrors their culinary philosophy, creating a welcoming space where guests can immerse themselves in a culinary journey that encapsulates the essence of the Torres brothers' vision.

The restaurant serves as a canvas for their culinary artistry, where tradition, science, and creativity converge to deliver a memorable gastronomic adventure. The Michelin Guide awarded the project with the maximum 3 stars in its 2023 Guide: a record time that reflects the excellence achieved by Catalina’s grandsons.