Albert Adrià, Spain

Classes Taught
2009 - Natura

20th October 1969
Albert Adrià was born in the neighbourhood of Santa Eulàlia in L´Hospitalet, and he is the son of Ginés and Josefa. His parents instilled in him an interest in everything related to cooking, but it was his brother, Ferran, who introduced him into this trade’s passion.

1985-1997
In 1985, Albert found out what was work about, he dropped out of school and joined elBulli staff. After a training period of two years in the different kitchen sections, his interest focused more and more on pastry-making. The excitement of learning more every day and the chance to work in such a unique place as elBulli, caused in Albert an interest in his trade that has been growing year after year. He also spent several winters (when the restaurant was closed) completing his studies in prestigious baker’s such as Turull in Terrassa, Escribà in Barcelona or Totel in Elda, working beside the master Francisco Torreblanca, and he took a month and a half course in Paris with Guy Savoy.

1997-1998
In 1997, Albert left elBulli in the middle of the season, after ten years, and he started writing what would be his first book. Los postres de El Bulli, which came out in October 1998, after a year and a half of work. He won the award for the best confectionery book in the Perigueux gastronomic fair. At the end of the year, coinciding with the publication of the book, the workshop started up on the premises of elBullicatering. This first elBullitaller consisted of a table, four books and two chairs, one for Albert and the other one for Oriol Castro.

1998 - present
After proving the importance the workshop could have, they looked for new premises right in the centre of Barcelona. Together with Oriol Castro and Ferran, he was in charge of devising the menu for the following season year after year. That turned elBulli into a restaurant whose dishes change every year as in the fashion’s world. Then Albert became the manager of elBullitaller and his career was joined to Oriol and Ferran’s one as if they were only one person. In 2006 he opened the Inopia Classic Bar in Barcelona, a bar specializing in traditional tapas. Currently, he prepares a book about pastry-making inspired in nature.