About this episode
I've got an absolutely amazing interview for you all in episode 25 of Meet the Chefs with Eduard Xatruch. Formally of El Bulli, he, Oriol Castro, and Mateu Casañas, now run Disfrutar in Barcelona and Campartir in Cadques. This is undoubtedly one of the best restaurants in the world and the team has just been awarded a third Michelin Star to go alongside their ranking as the seventh best chefs in the world. Listen in to hear all about Eduard's upbringing, his food ethos, the process of building Disfrutar, the importance of creativity in food, and so so much more!Be sure to check out the full article on the restaurant when it goes live on my website, subscribe and check out the Instagram for more!TimestampsThe journey to becoming a chef (00:03:19)Eduard talks about his early love for food, his decision to become a chef at 13, and his passion for nature and farm-to-table cooking.Starting at El Bulli (00:06:18)Eduard discusses his experience starting at the renowned restaurant El Bulli at 17 years old, meeting Ferran Adrià and the creative growth he experienced there.Opening Compartir (00:10:41)Eduard talks about the decision to open their first restaurant, Compartir, in 2012, and the initial confusion from people expecting a creative restaurant like El Bulli.The journey from big to small (00:11:41)Eduard uses a football analogy to explain the process of starting a new project, starting small and gradually building up.The evolution of Disfrutar (00:12:51)Eduard discusses the organic growth of Disfrutar, slowly gaining confidence to expand their own restaurant and explore creativity.Defining the values of the restaurant (00:17:28)Eduard explains how they asked their team and frequent guests to describe what the restaurant means to them, resulting in a list of 50 words that define the values of Disfrutar.The Design (00:25:11)The chef discusses the importance of architecture in different sections of the restaurant and how it contributes to the overall experience.The Pressure of Awards (00:26:11)The host asks about the pressure of maintaining creativity and the restaurant's reputation after winning multiple awards, including three Michelin stars.The Catalogue of Dishes (00:27:45)The chef explains the purpose of the catalogue, which documents every dish created each year, and how it helps them improve and maintain their own style.Teaching Nutrition and Cooking in Schools (00:43:01)Advocating for teaching children about nutrition, cooking, and making informed food choices in schools. Hosted on Acast. See acast.com
