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Friday December 20, 2013 MYT 11:15:00 AM
Friday December 20, 2013 MYT 11:32:15 AM
Chef Albert Adria. - AFP
Albert moves out of brother Ferran’s shadow.
ALBERT Adria is the little brother no longer. After years of toiling under his famous sibling Ferran’s shadow, the Spaniard, once described as one of the world’s most underrated chefs, has been named The Daily Meal’s International Chef of the Year 2013.
With four Barcelona restaurants under his name, two of which were bestowed with their first Michelin stars for 2014, and a nod from Time magazine as one of 13 “Gods of Food” this fall, Adria has enjoyed a banner year.
As The Daily Meal’s 2013 International Chef of the Year, Adria joins a canon of master chefs such as Massimo Bottura, José Andrés, René Redzepi and Grant Achatz who were likewise recipients of the lofty title.
Chefs of the year are described as game-changers, pioneers and “culinary standard-bearers” who embody excellence.
In his profile of the rising star, editor Arthur Bovino describes Adria as “energetic yet easygoing, jocular yet still serious, ascendant but approachable” and one of the best-liked chefs within the fraternity of international cooks who regularly play the gastronomy circuit.
And given that he worked with his older brother since the age of 15 at the now-shuttered elBulli – which nabbed the title of World’s Best Restaurant five times – Adria says becoming a chef and restaurateur was written in the stars. Happily for him, some of them turned out be Michelin-grade.
In the interview, Adria also hints at the possibility of opening a New York outpost of his budding restaurant portfolio, though he reveals few other details.
“There does exist a possibility of opening a restaurant in New York City. I have some apprehension but also feel excitement about the idea. I’d love for Americans to enjoy a culinary endeavour of mine.”
If he’s not importing Peruvian Chifa dishes – fusion Peruvian and Chinese cuisine – to taste buds in Barcelona at Pakta, he’s elevating the dining experience to a new level at 41 Degrees, where guests dine on 41 courses which are accompanied by images projected onto a hanging glass art installation around the periphery of the room and a musical soundtrack.
Click on this link for a video of the eating experience at 41 Degrees.
Meanwhile, the US chef deemed this year’s game changer was Dan Barber of Blue Hill in New York City and Blue Hill at Stone Barns who was described as one of America’s most thoughtful chefs for championing local, sustainable and farm-fresh cuisine.
For the full interviews with both chefs, visit www.thedailymeal.com/daily-meals-chefs-year-2013. – AFP Relaxnews
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