Chef Albert Adrià has spent decades redefining modern gastronomy. From his playful molecular creations at elBulli to the bold concepts he’s opened over the years, like Restaurant Enigma, his influence is felt in kitchens worldwide, solidifying his place as one of the most important culinary figures of today. In this episode of Chef’s Cut, he shares his approach to creating dishes through the lens of ‘food synergy.’
This episode was originally published in 2015 by The Art of Plating for Chef’s Cut, an ongoing series that gives an intimate look into a chef’s journey, creative influences, and inspiration behind their plating.