| Ferran Adria, a Spanish chef, flew the Spain flag to | | | | that writes about chefs, owners and professionals in |
| new heights as Spanish cuisine became popular the | | | | the fine-dining business. This, it's important to note, is a |
| world over because of him. He started from the | | | | record because no other restaurant has achieved this |
| simplest post of dishwasher. The chef de cuisine at | | | | accolade from the magazine. Part of this success can |
| the Hotels Playafels where he worked taught him how | | | | be attributed to the leadership of Ferran Adria, who in |
| to cook authentic Spanish food. He joined the military | | | | 2003 was also praised by the "New York Times" in his |
| service at the age of 19 and served as a cook in the | | | | own right. |
| camp. In 1984, he joined the El Bulli Restaurant in Costa | | | | Ferran Adria's expertise in cooking is usually |
| Brava, Catalonia, Spain. In less than 2 years of being a | | | | associated with the food science of molecular |
| line cook, at the young age of 24, he became head | | | | gastronomy, which deals with the scientific explanation |
| chef. | | | | behind traditional cooking methods. He denies this, |
| The El Bulli was founded by German owner Dr. Hans | | | | however, as he thinks of his techniques as falling more |
| Chilling in 1964. It was recognized as the best | | | | under "deconstructivism," which he says "aims to |
| restaurant 5 times during the years 2002, 2006, 2007, | | | | surprise and delight the diner, since after all the |
| 2008, and 2009 by "Restaurant," a British magazine | | | | customers come to El Bulli for the experience. |