Widely acclaimed as the best contemporary chef of today, named by TIME Magazine as one of the world’s 100 most influential people, Ferran Adrià approaches his recipes as if they were pieces of a couture collection, constantly renewing the food’s aesthetic aspect and consistency.

His restaurant, elBulli, just outside of Barcelona, is open six months out of the year and receives 2 million requests for 8,000 available reservations. A quarter-century of research and experiments has resulted in a rich range of innovations and inventions. Adrià’s work is a combination of gastronomy, chemistry and art. He works in his kitchen-laboratory alongside other chefs, as well as graphic designers.

EXCLUSIVE INTERVIEW WITH FERRAN ADRIÀ

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