Jordi Cruz – one of the chefs of the well-known Spanish avant-garde cuisine. But he is not just another chef. One of the things that are probably most surprising about him is his professional precociousness.
“Cook simple dishes with logic and care, also applying the principle of proportionality so that diners enjoy each and every one of the courses on the menu and they are equally enthusiastic throughout”
As he has said on several occasions, Jordi realised that he wanted to be a chef when he was seven years old. And not only did he realise it, but he did all he could as a child to make it happen. He was a little boy who knew what he wanted.
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