Chef
Sergio Torres
Chef & Co-Proprietor, Cocina Hermanos Torres
- Discipline
- Chef
- Based in
- Barcelona, Spain
Known for
- Co-founder and chef of Cocina Hermanos Torres, Barcelona (three Michelin stars, green star)
- Culinary innovation and the connection between cuisine and science
- Co-creator of Dos Cielos Barcelona (two Michelin stars, 2010-2018)
- Co-founder of Eñe restaurant in São Paulo, Brazil (2007)
i. Biography
Sergio Torres’s cooking at Cocina Hermanos Torres in Barcelona, Spain, is built around product clarity, Catalan reference points, and classical control. The work reads through local produce rather than ornament: sea flavours kept clean, mountain herbs used for lift, vegetables handled at their moment. The restaurant’s open format also makes technique part of the exchange, shortening the distance between kitchen and guest without turning the meal into excess.
Formation
Formal kitchen discipline entered the work through Arnadi Cookery School in Barcelona, where Sergio Torres trained. Control, rather than complication, defines the language. In Torres’s hands, Catalan tradition is not treated as fixed decoration but as a set of references to be sharpened through balance, texture, and restraint. Familiar flavours are made precise by protecting the product and giving each element a clear job on the plate.
Present Day
Creative cuisine rooted in tradition, seasonal ingredients, and technical precision is the operating frame at Cocina Hermanos Torres in Barcelona, where Sergio Torres is chef. The cooking gives Catalan tradition a personal reading through classical techniques and the finest local produce, with Mediterranean seafood, mountain herbs, and seasonal vegetables from nearby farmers forming the core vocabulary. The plate work is measured. King crab with local white shrimps, green tomatoes and pickled cucumber sets shellfish sweetness against freshness and acidity. Cured squid with poultry consommé and caviar places land and sea in a controlled exchange of richness and salinity. Marinated mackerel with cockles, razor clams, seaweed, dende gazpachuelo and Kalix caviar builds marine intensity while keeping the composition precise. Restaurant design is part of the craft system. Cocina Hermanos Torres is conceived as an open, educational and cultural space where the guest is central and interaction with the chef is essential. Technique is visible, product handling is exposed, and the usual separation between preparation and service is deliberately reduced. Product hierarchy is stated plainly in Torres’s own words: “Products are the real star, much more than the chefs themselves.” That position explains the restraint of the cooking at Cocina Hermanos Torres in Barcelona: the chef’s work is to refine, frame, and listen closely so Catalan tradition, classical technique, and local produce carry the plate.
Distinctions
Sergio Torres has received The Best Chef Awards: Three knives, The Best.
Profile updated July 2026
FAQ
Asked of Sergio
What is Sergio Torres's present role?
Sergio Torres is chef at Cocina Hermanos Torres.
Where did Sergio Torres train or study?
Sergio Torres trained at Arnadi Cookery School in Barcelona.
What is Sergio Torres known for?
Creative cuisine rooted in tradition, seasonal ingredients and technical precision at Cocina Hermanos Torres.
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