FERRAN ADRIà
| Profession | Chef |
|---|---|
| Best known for | Molecular gastronomy |
| Website | http://www.elbulli.com |
The man to blame for meat served as foam, soups that are inhaled and desserts which come with instructions began his career as a dishwasher in 1980. Ferran Adrià’s El Bulli restaurant is widely regarded as one of the best restaurants in the world, famed for its use of “culinary foam,” where the main ingredient is air instead of cream or egg, having inspired a whole generation of chefs. Adrià experiments for half the year, cooks in the other. Fancy a meal at El Bulli? Good luck – the wait list is about a year long.
