Ferran Adrià of elBullifoundation On What it Takes To Become An Award-Winning Chef or Restaurateur An interview with Dina Aletras

The most demanding thing when trying to be avant-garde is understanding that not everyone will understand you. You need to have immense mental strength and create a bubble against criticism. We did that; what mattered was what we created, the creative level of what we had. We wanted people to be happy, but we did not listen much to the diners.

The culinary world is as competitive as it is creative. Many aspire to be successful in this industry, but only a few achieve the recognition of being award-winning chefs or restaurateurs. What does it take to stand out and achieve acclaim in this industry? As part of this series, I had the distinct pleasure of interviewing one of the worlds most recognised culinary geniuses Ferran Adrià.

Ferran Adrià, one of the greatest chefs in the world. His restaurant, elBullirestaurante, was named the best restaurant in the world five times, including four consecutive years (2002, 2006, 2007, 2008, 2009) by The World’s 50 Best Restaurants. elBullirestaurante also achieved the highest scores in prestigious gastronomic guides like Michelin, Gault & Millau, Lo Mejor de la Gastronomía, and Repsol. Ferran Adrià introduced innovative concepts and business models such as elBullicatering, elBullihotel, NH Hoteles (which launched the Fast Good and Nhube concepts), Heart Ibiza, and Condividere by Lavazza. In 2003, he graced the cover of The New York Times Magazine, highlighting him as a leader in avant-garde cuisine, and in 2004, he appeared on the cover of Time as one of the 100 most influential people globally. His accolades include the “Best Chef of the Decade” award in 2010 from The World’s 50 Best Restaurants and “The Legend” award in 2023 from The Best Chef Awards, underscoring his impact on fine dining and global gastronomy. In the food industry, Adrià has served as an advisor to over 20 leading national and international companies, gaining extensive expertise in marketing, commercial strategy, communication, and innovation systems.

Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?

Mystery, along with that of my brother Albert Adrià, is quite curious because neither of us initially aspired to be chefs. As a child, I never set foot in a kitchen, and my eating habits were typical for a kid my age. Gradually, we both developed a deep passion for cooking, which grew into a nearly obsessive love for the culinary arts.

Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or take away you took out of that story?

I am constantly learning and constantly failing. We live in failure. As for funny anecdotes, they are unrelated to cooking. For instance, one day, a customer disappeared from elBullirestaurante and was missing for a month.

Can you share a challenge you faced in your journey and how you overcame it to achieve recognition in the industry?

The most demanding thing when trying to be avant-garde is understanding that not everyone will understand you. You need to have immense mental strength and create a bubble against criticism. We did that; what mattered was what we created, the creative level of what we had. We wanted people to be happy, but we did not listen much to the diners.

What role does feedback, both positive and negative, play in your development and growth as an award-winning chef or restaurateur?

In our case, we were the ones who were self-critical. There was no need for someone from outside to bring this critical spirit. However, we had a series of very special customers who came to elBulli from the beginning and served as a source of feedback.

Personally, what is the ‘perfect meal for you?

There is no perfect food. It depends. The perfect cuisine is the one you like. It is that simple.

How do you stay inspired and continuously innovate in your culinary creations or restaurant concepts?

In relation to haute cuisine and restaurants, my work now involves enhancing the creative system of elBullirestaurante for those who might be interested, particularly for the Bullinianos around me. At the restaurant level, we are addressing management issues through a tool we have named NotionRestaurant, using Notion, as this is a significant challenge given that 90% of restaurants do not create an annual budget.

Are you working on any new or exciting projects now? What impact do you think this will have?

Right now, we are working on several very interesting projects. On one hand, we are focused on making elBulli1846 even more magical, which we opened last year (a museum to reflect on knowledge, innovation, and the history of elBulli). On the other hand, we are developing the MACC Madrid project (an innovative university project focused on gastronomy, business, and agronomy training). We believe the university will have a significant impact, not immediately, but in the coming years, as we seek to attract the best talent available worldwide.

What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?

More than advice, I would tell them to be clear about what they want to do, how they want to do it, when they want to do it, and to write down their restaurant and culinary philosophies on a sheet of paper. This way, they will always have a roadmap to follow.

Thank you for all that. Now we are ready for the main question of the interview. What are your “5 Things You Need To Become An Award-Winning Chef Or Restaurateur” and why? Please share a story or an example for each.

1. Maximum level of knowledge

2. Passion

3. Effort

4. Patience

5. Mental strength

Within knowledge, talent should be included because it is fundamental, although talent may be innate, it can also be trained.

What unique qualities or skills do you believe set you apart from others in the culinary industry?

Ultimately, dedicating oneself to creation implies that the differential factor is creative talent. Without creative talent, no matter how much passion, effort, and ambition one puts in, you need to have creative talent.

What is the one dish people must try if they visit your establishment?

I do not have my own restaurant, so people cannot try my cooking. That is why I advise visiting elBulli1846, where you eat knowledge. But if you are looking for a restaurant that is closest to elBulli, I would recommend Enigma.

You are a person of enormous influence. If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be?

Undoubtedly, the subject of management is essential. 50% of restaurants do not last more than 5 years. Then, in our sector, they must obtain the very best education, therefore, we must work to ensure them access better training.

Thank you so much for these insights. This was very inspirational!