Jordi Villa

Jordi Villa works as chef of al kostat in Barcelona. The role places him in the daily discipline of a kitchen rather than in a retrospective frame: the work is current, the standard is immediate, and the reference point is the plate.

At al kostat, the register is direct and ingredient-led. For Jordi Villa, the measure of the kitchen is not presentation alone but how a dish carries its technique cleanly to the table.

Kokotxas of hake pil-pil with white Ganxet beans sit among Jordi Villa's signature dishes. The pairing points to a kitchen that works with specific products and a set sauce tradition, then anchors it with the bean variety dish. He received the Premi Nacional de Gastronomia 2021 and is publicly described as responsible for the gastronomic offer at Alkimia and Al Kostat.