Spain on Top: the best Spanish chefs

This is the first article in a series about how great Spain is! We know we are a bit biased... but it's true! There are tons of awards, lists of the good and the best, incredible inventions, delicious products, and more that come from Spain but have been credited to other countries. Why does this happen? Well, that is a good question; so we have decided to set the record straight and put Spain back on the radar so it returns to its well-deserved place at the top.

To start, we have decided to take the bull by the horns: Spanish gastronomy and its chefs because... did you know that some of the best chefs in the world come from Spain (and from )?

Ferran Adrià

A good example is Ferran Adrià. He has been recognized as one of the best chefs in the world for years and has gained global prestige for his “deconstructivist” style of cooking; in fact, he has reworked classic recipes in groundbreaking and impactful ways. Many have praised his molecular gastronomy style, similar to that of the famous British chef Heston Blumenthal, as well as his ability to make foams out of almost anything. At the time, Adrià generated quite a bit of controversy for using ingredients that were too “imaginative” in his kitchen, such as chemical agents to assist in the processes of gelation, coloring, crackling, foaming, emulsifying, etc., of the food; but the response could not have been better. The famous elBulli, directed by Adrià from 1987 to 2011, achieved great recognition in 2002 (despite having already won three Michelin stars) and has become the creative center for an entire elite of chefs and culinary professionals.

The Roca Brothers

The Roca brothers and their restaurant , not far from Barcelona, are the winners of the best restaurant in the world award for 2015 (the 2016 list is not yet available) granted by Restaurant magazine. That makes this establishment, run by three—not just one—Spanish chefs (the trio consists of brothers Joan, chef; Josep, sommelier; and Jordi, pastry chef), the best in the world. The restaurant offers a new vision of traditional Catalan dishes and mixes innovative ideas that bring gastronomy to life and make the restaurant climb the rankings year after year. This modern way of thinking about the kitchen, of taking it into the field of gastro-botanical research, includes the incorporation of exotic wild plants into the menu, bringing the brothers into the global spotlight and making the restaurant shine.

Andoni Luis Aduriz

Although it ranks number six on the list of the best restaurants in the world, Mugaritz, on the outskirts of San Sebastián, deserves a mention. The owner and head chef of this restaurant, Andoni Luis Aduriz, was the third best chef in the world in 2012; but even if his position is not number one, he remains among the best. His innovative cuisine has its roots in elBulli, where Aduriz learned the secrets of this art, but he quickly established his own style, mixing almost magical tricks with sensory experiences, such as his edible stones (boiled potatoes “turned” into stones with a crunchy exterior and a creamy interior), edible cutlery and centerpieces... even eggs that, when cracked, turn out to be ice cream (the frozen yolk and white flowers). At the famous Mugaritz, there is no staff dedicated to a simple menu, but rather a true R&D department that gives diners an experience mixing art, science, cooking, and creativity.

The list of Spanish culinary greats is completed with names like Juan Mari Arzak, David Muñoz, Albert Adrià, Martín Berasategui, and many more. Of course, there are many great chefs around the world, but you can see that Spain is and has been at the top for years. Does it surprise you? We hope so! It is one more reason to come to Spain. Why? Because Spain is the best.