Chef
Jordi Coromina
- Discipline
- Chef
- Based in
- Tavertet, Spain
i. Biography
The Climb
An early executive-chef post at L'Horta Restaurant Tavertet, Barcelona, Spain, placed the work in a kitchen where product, setting, and daily discipline had to meet in practical terms. Jordi Coromina held that role in a context where cooking was measured through attention to place, precision, and the behavior of ingredients under time and heat. A process-led style depends on small controls rather than display. In Coromina’s case, that vocabulary is tied to transformation that does not erase the ingredient: timing, texture, restraint, and the handling of food as material that changes before and during service. The current work at Thymus Restaurant carries that same concern for product and method. As chef of Thymus Restaurant, Coromina works from a through line formed by precision and by an interest in ingredients as living, changing materials rather than fixed components.
The Current Work
The public line of the résumé remains tied to L'Horta, and the kitchen language associated with Jordi Coromina is product, process, preserves, ferments, and cooking that changes as service unfolds. Preserves and ferments put time inside the work. Product requires selection. Process requires attention to temperature, sequence, and the variable nature of ingredients. Responsive cooking sits between advance preparation and the moment of service. In Coromina’s profile, that tension connects the earlier Executive Chef role at L'Horta Restaurant Tavertet, Barcelona, Spain, with the current work as chef of Thymus Restaurant: preservation and freshness, structure and change, planning and adjustment.
Signature
Signature dishes include salsify with chestnuts and walnuts and Iberian pepper marinated in moromi. The first sets a root vegetable against nuts for depth and texture; the second brings Iberian pepper into contact with moromi, placing fermentation-adjacent seasoning at the center of the dish’s identity. Both names point to a cookery concerned with earthiness, concentration, and ingredient change through process.
Accolades
Recognition for Jordi Coromina includes Premi Revelació (2020) and Finalist by popular vote (2018). Those honors sit alongside a defined working vocabulary: product, preserves, ferments, and an evolving approach to cooking that links preparation with service.
Profile updated July 2026
FAQ
Asked of Jordi
What is Jordi Coromina's present role?
Jordi Coromina is chef of Thymus Restaurant.
Where did Jordi Coromina work before?
Earlier in their career, Jordi Coromina worked at L'Horta Restaurant Tavertet.
What recognition has Jordi Coromina received?
Premi Revelació (2020).
