Sergi Arola Biography

Sergi Arola is undoubtedly one of the Spanish culinary professionals with a more comprehensive global vocation and has won a notable place among restaurateurs in Spain. Arola learned to cook at the Escuela de Hostelera y Restauración in Barcelona when he was 12 years old and now owns and operates his restaurant in Madrid. She studied under the French Roger Verge and Pierre Gagnaire as well as the Spanish Ferran Adrià and Juan Mari Arzak. They taught him that being a culinary expert entails taking care of others, a demonstration based on dependability, and a pledge to those who entrust the cook with their well-being. His professional career officially began when he walked into the café L'Aram Barcelona in 1989. He spent a little time in 1992 at the Serafin Well at the Hotel Juan Carlos I in Barcelona before traveling to Jijonenca. He entered the Talaia Mar main workshop of Ferran Adria, one of his professors, and the El Bulli matriculation institute in 1995. In the last mentioned, he substituted for Carles Abellán, his former classmate, as a sous-culinary expert.

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