Oliver Peña is a Catalan chef with a strong background in contemporary fine dining and extensive experience in leading international kitchens. He formalised his culinary training at the Hofmann School of Hospitality in 1999 before refining his skills in renowned restaurants across Spain. In 2004, he joined elBulli Hotel Hacienda Benazuza as Head Pastry Chef, marking his entry into the world of avant-garde gastronomy. He later worked at Tragabuches 

and Comerç 24 before joining Albert Adrià’s elBarri group in 2012. As Head Chef of 41º Experience, Peña earned major international recognition and prestigious accolades, contributing to the restaurant’s status as one of the most influential dining destinations of its time. Following its closure in 2014, he played a key role in the creative and operational 

development of several elBarri restaurants, including Hoja Santa, Tickets, Paktà and Bodega 1900. In 2017, Peña was instrumental in the opening of Enigma, where he served as Executive Chef and quickly achieved top-tier acclaim. Since 2020, he has led Teatro Kitchen Bar in Barcelona, presenting fine dining through an innovative finger-food format, while also acting as an external culinary advisor to Can Bo at the Hotel Grand Central.