Internationally renowned as a creative culinary asset with the highest potential within the new Spanish cuisine movement, Jordi Vilà, thanks to his expertise in traditional cooking heritage, his playful use of diverse preparation techniques, his self-imposed standards of excellence and his tireless nonconformity, has been able to generate a new corpus of cuisine that, with intelligent winks to memory and daring foresight, he takes us to a unusual universe of colours that “alchemically” transform the finest raw ingredients into
new classics of contemporary
21st century cuisine.
Born in 1973, he started in the kitchen out of pure passion. At just 15 he broke the mould in Barcelona´s Baixas patisserie and studied at the Escola Joviat in Manresa. His professional career has led him to different restaurants like Casa Irene, Neichel, Vivanda, Joan Piqué and Jean Luc Figueras. In 1998 he opened his first business together with his partner Sònia Profitós: the Abrevadero restaurant on Barcelona´s Paral.lel street. It was there that the myth of a colourful and complex way of understanding traditional Catalán cuisine was born. In 2002, already known as one of the “great young talents”, Vilà opened Alkimia, solidifying his national and international reputation. In 2005 he received the Michelin star and the award for Best Patissier, with a rating of 8.5, from the Lo Mejor de lo Gastronomía (The Best Cuisine) guide.