The origin of a personal vision of gastronomy

Sergi Ripollès was born and raised in Barcelona, where he discovered a passion for gastronomy that would mark the beginning of an international career of more than 15 years.

His career took him to work in kitchens such as Pastorale 2☆ Michelin, Pied à Terre 1☆ Michelin, Tom Aikens and Eneko Atxa, as well as restaurant groups and highly demanding gastronomic projects. It was there that he forged a way of understanding cooking in which creativity, organisation and attention to detail are inseparable.

Along that path he came to understand that culinary excellence does not reside solely in technique, but in the ability to create memorable experiences. Working alongside great professionals allowed him to develop a methodology where organisation, discipline and attention to detail become the foundation of every service.

His Mediterranean-inspired cuisine seeks the balance between product, technique and sensibility to create elegant, refined and deeply personal proposals. Each experience is designed exclusively, adapting to those who enjoy it and to the setting in which it takes place.