Growing up surrounded by the innate creativity that rules Barcelona’s kitchens, Catalonia native Chef Ferran Tadeo internalized the food culture of his heritage quite early in life. He was just six years old when he understood his destiny was to be a chef and graduated from IES Joan Ramón Benaprès Sitges

School Sitges.

Training under and working with legendary chefs like Ferran Adriá, who put Spain on Michelin’s gourmet map, powers his emotional expressions of Catalan cuisine. Today, his approach pays homage to generations of Catalan chefs focused on fresh ingredients sourced locally when possible or directly from premium European producers.

Ferran has a connection to the famous Ferran Adriá of El Bulli. “I was part of the closing team at El Bulli and the last dinner service titled The Last Waltz.” To that historic feast, Ferran Adriá had invited over a dozen leading chefs of the world, and Ferran Tadeo cooked the last dinner at El Bulli with them.

From Spain, Ferran moved to the US as a research and development chef at José Andrés a two-star Michelin restaurant and then to Hong Kong as Executive Chef of successful restaurants like Catalunya and

La Rambla.

Ferran uses techniques learned working with 2-star and 3-star Michelin chefs to create, in his words, “emotional reactions to Catalan cuisine”. He finds inspiration in his life experiences, travels, family and Catalan cuisine traditions.