Eugeni de Diego

Chef and entrepreneur, he is a leading figure in Spanish gastronomy. He began at Ca L’Isidre and served as head chef at elBulli until 2011. An innovator and leader, he contributed to international projects and publications with elBullifoundation. He currently leads Atico, his R&D workshop, and manages restaurants in Barcelona (Colmado Wilmot, Lombo), Menorca (Pintarroja), and Shanghai (Jamoteca). Author of Cocina como la Mamma and How Does a Chef Cook at Home?, he continues to revolutionize contemporary cuisine.