Javier and Sergio Torres, twins born in Barcelona in 1970, discovered their passion for cooking at the age of eight, inspired by their grandmother Catalina’s culinary traditions. They began formal training at cooking school at fourteen, eventually gaining experience in renowned restaurants across Spain, France, and Switzerland, including Akelarre, Alain Ducasse, and Philippe Rochat.

In 2007, after a transformative trip to Brazil, the Torres Brothers opened Eñe in São Paulo and later in Rio de Janeiro, focusing on Spanish-inspired cuisine. In 2008, they fulfilled their childhood dream of opening Dos Cielos in Barcelona, collaborating with the Meliá hotel chain and naming the restaurant after their grandmother’s affectionate nickname for them.

Their innovative approach to cooking, emphasizing seasonal ingredients and minimal manipulation, blends technical precision with creative flair. This philosophy extends to their TV projects, such as Cocinados and Torres en la Cocina, where they showcase local ingredients and culinary traditions. In 2018, they launched Cocina Hermanos Torres, a restaurant dedicated to celebrating producers and the essence of exceptional ingredients, cementing their place among the world’s culinary elite.