Chef Oriol Castro Fons
Born in Barcelona in 1974, he completed his studies at the Joviat School in Manresa and the Gremio de Pastelería School in Barcelona. He worked at various restaurants, including Martín Berasategui and Paco Torreblanca's Totel bakery. In the late 1990s, he began an internship in the pastry shop at el Bulli, under the direction of Ferrán and Albert Adrià, and Juli Soler. During these years, he worked continuously with the el Bulli team, furthering his training at other restaurants such as Charlie Trotter, Chicago, and Michel Bras and Laguiole. In 1998, he became the head of the creative team at el Bulli, alongside Ferrán and Albert Adrià, dedicating much of his time to researching and developing new dishes for the restaurant. During his time at el Bulli, he was part of work teams dedicated to the development of el Bulli catering, the implementation of courses, the preparation and conceptualization of written work, all published books, the production of videos to promote the gastronomic offering, and the development and conceptualization of Bullipedia. In 2008, he became a founding partner of Cooking Value, a company specializing in gastronomic consulting, and later of the restaurants Compartir (2012) and Disfrutar (2014), which won the Best New Restaurant in Europe award in 2016, the year in which he also achieved his first Michelin Star, to which he added a second in 2017. In 2019, Disfrutar was ranked number 9 on The World's 50 Best Restaurants list.