Sep 01 2024
Jordi Cruz
A prominent figure in Spanish avant-garde cuisine, not only boasts 5 Michelin stars, but also extends his culinary excellence to television
Jordi Cruz (born 1978 in Manresa, Catalonia) is a prominent figure in the Spanish avant-garde cuisine scene. Known for his exceptional precociousness in the culinary world, Cruz discovered his passion for cooking at the tender age of seven. Against the odds, with no familial connection to the culinary arts, he pursued his dream relentlessly.
Starting his culinary journey at the age of 14, Jordi Cruz worked in the kitchen of Estany Clar restaurant in Barcelona. By the time he turned 18, he had risen to the position of head chef. At an impressive age of 24, Cruz earned his first Michelin star, becoming the youngest Spanish chef (second in Europe) to achieve this prestigious recognition.
After leaving Estany Clar, Cruz continued to make waves in the culinary scene, earning another Red Guide star at L’Angle. His career took a significant turn in 2010 when he accepted the position of head chef at the ABaC restaurant in Hotel ABaC, Barcelona, replacing Xavier Pellicer. Cruz's impact was swift, with the restaurant being awarded two Michelin stars in the following year, confirming his exceptional culinary skills, passion, technique, and personality. In 2017 the Michelin Guide awarded ABaC with the third star. Jordi Cruz is in charge of two other Michelin-starred restaurants in Barcelona: Angle and Atempo (both with one star).
"Cook simple dishes with logic and care, applying the principle of proportionality so that diners enjoy each and every course on the menu." - Jordi Cruz
Star Chef and TV personality
This Chef's influence extends beyond the kitchen into the realm of television. Since 2014, he has been an integral part of the popular Spanish cooking competition TV show, MasterChef. Serving as one of the judges, Cruz brings his extensive culinary expertise and discerning palate to guide and mentor aspiring chefs. His presence on the show has contributed to its success, and he is celebrated for his constructive criticism and encouragement.
”My cooking is evolving and inquiring, based on the product, where there is room for creativity and tradition." - Jordi Cruz
Jordi Cruz is recognized for his philosophy of cooking simple dishes with logic and care and, at the same time, paying attention to the product. His culinary style is described as evolving and inquiring, grounded in the product, and blending creativity with tradition. Vacuum cooking, a technique he is passionate about, has been a focal point in his approach, as demonstrated in his book "Cocina con Lógica" (Cooking with Logic).
Jordi Cruz has proven to be able to combine gastronomic excellence with significant media coverage, which has made him one of the best-known personalities in the world of cuisine in Spain. A true star, capable of creating magic both in the kitchen and in front of the camera.