Sergi Arola has earn for himself a prominent place among Spanish restaurateurs and is undoubtedly one of the Spanish chefs with a wider international career. Arola, who started cooking at age 12 for his grandfather, studied at the Escuela de Hostelería y Restauración in Barcelona and now runs his own restaurant in Madrid. Among her teachers were the Spanish Ferran Adrià and Juan Mari Arzak as well as the French Roger Verge and Pierre Gagnaire.
Thanks to them he learned that being a chef means, above everything else, to feed someone, an act based on honesty and in a commitment to the ones who put their health in the hands of the cook.
His professional experience started in 1989, when he entered the restaurant L'Aram Barcelona. In 1992, he spent a brief time alongside Serafin Well, at Hotel Juan Carlos I in Barcelona, hence to the Jijonenca. Then, in 1995, he joined the Talaia Mar, the first workshop of Ferran Adria, one of his teachers and alma mater of El Bulli. In the latter, he worked as a sous-chef to Carles Abellán, his former school partner.
In 1997, he started his first personal project: La Broche, his own restaurant which received his first Michelin star. In 2000 he moved to the basement of the Hotel Michelangelo in Madrid, getting his second star. In 2002, he opened a branch of La Broche in Miami and in 2003, he opened a workshop in Madrid, where he investigates, through continuous experimentation, and creates new dishes that, later, might be part of the menu of his own restaurant: Sergi Arola. As for his appearances in television, he takes part in two programs in Canal Cocina: De Primero y La Cocina de Sergi Arola.
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