Alberto Ferruz

Coming Up

Foundational training at IES Miralbueno set the base for Alberto Ferruz’s discipline before restaurant work turned that discipline into habit. A first kitchen inside a restaurant owned by his uncle brought him close to the tempo and pressure of service early on, then training alongside Martín Berasategui at Martín Berasategui added a stricter technical layer. Those stages establish the line: school, family kitchen, and the pace of a professional brigade. French fine dining at Taillevent in Paris added another register to Ferruz’s method, before work with chef Quique Dacosta at Quique Dacosta in Spain brought him back into a Mediterranean frame. His later post as head chef at Marriott Hotel gastronomy restaurant in Dénia tied that experience to the region’s rhythm of service. As Executive Chef at BonAmb Restaurant, Alberto Ferruz now works from the accumulation of those kitchens rather than from any single one.

Where They Are Now

BonAmb Restaurant is the current working ground where Ferruz’s earlier training, service discipline, and repetition come together in one place. The role suits a chef whose craft has been shaped by movement through different kitchen systems and by the pressure that comes from staying exact under service conditions. Routine, in Ferruz’s account, is not background detail; it is part of the work itself. The sequence is plain, but it shows a life organized to keep the kitchen at the center of the day. Service, as Ferruz describes it, leaves little room for separation between preparation and output. “I don’t have thirty minutes of preparation. My service starts at nine in the morning and ends at one at night with short moments dedicated to my daughter, the time in between can be considered a constant service.” The line reads like a working definition of sustained kitchen labor: continuous, demanding, and structured by the next task. The first stage of cooking, for Ferruz, happens before a single pan or plate is involved. “The mind. For me everything starts there before materializing in the kitchen.” In that formulation, composition begins as organization — an internal draft that later becomes temperature, texture, and timing. He also leaves room for productive disorder inside that system. “I love organized disorganizations. A bit of anarchy serves creativity well.” The phrase points to a kitchen that is controlled without being rigid, where the work can stay exact and still allow for invention.

Signature

Alberto's signature dishes include Filo Sweet Potato Pastisset, Snapper Fish Flowers, Fermented & Fried Lettuce, Celeriac Crêpe Suzette, and Egg Mochi. Read together, they show a kitchen that works through contrast, balancing the familiar with the unexpected and the rooted with the lightly playful.

In Their Words “I don’t have thirty minutes of preparation. My service starts at nine in the morning and ends at one at night with short moments dedicated to my daughter, the time in between can be considered a constant service.”

Honors

Alberto Ferruz has received Michelin Guide — two Michelin Stars (2016). Alberto's honors include Michelin Stars and Repsol Suns. In trade terms, they mark recognition for sustained kitchen work rather than ornament, registering the consistency that underpins the rest of his profile.