Albert Adria

At a Glance - Role and year: chef, 2018. - Craft note: the sweet world, with a menu he frames as classic and contemporary. - On work after 1997: “Now, nonexistent. Before, I made the desserts. But we have a pastry chef. My work after 1997 is in the Taller, in the lab, doing research and development.” - On elBulli: “The work in the workshop makes the philosophy of elBulli.” - On authorship: “It's creative team work; I don't like to distinguish myself from that.” The center of gravity in his work sits in the Taller, where research and development shape the ideas that reach the plate. He draws a firm distinction between dessert production and the lab: “Now, nonexistent. Before, I made the desserts. But we have a pastry chef. My work after 1997 is in the Taller, in the lab, doing research and development.” That division of labor keeps the making lean and the thinking upstream, with the finished sweet showing only part of the process. He links that method back to elBulli: “The work in the workshop makes the philosophy of elBulli.” Authorship, for him, stays collective. Rather than isolate himself as the single source, he describes the work as shared and interdependent: “It's creative team work; I don't like to distinguish myself from that.” The position fits a practice built on experimentation, collaboration, and technique held close to imagination.

In Their Words “It is a project that excites me as a pastry chef, I have never opened anything specifically related to the sweet world. Our approach and menu is a mix between the classic and the contemporary.” “Now, nonexistent. Before, I made the desserts. But we have a pastry chef. My work after 1997 is in the Taller, in the lab, doing research and development.”