Alongside Oriol Castro and Mateu Casañas, Eduard Xatruch is part of the trio of chefs who head the restaurant Disfrutar in Barcelona and Compartir in Cadaqués. Born in 1981, in a family that worked the field and was a fruit and vegetable wholesaler, he soon became attracted to cuisine, an activity that attracted him because it means manually working with things that are living. At the age of 17, after studying at the School of Hospitality in Cambrils, he went to elBulli for three months of practice and once there, he stayed. Xatruch has also gained experience in restaurants such as Heston Blumenthal’s The Fat Duck, Massimiliano Alajmo’s Le Calandre, or Arzak, with Juan Mari and Elena.
Bio Highlights
1999 – Starts working in elBulli 2012 – Opening of Compartir in Cadaqués 2014 – Opening of Disfrutar in Barcelona 2015 – First Michelin star for Disfrutar 2016 – Disfrutar, best new restaurant in Europe according to OAD 2017 – Disfrutar, One to Watch Award, from The World’s 50 Best Restaurants 2017 – The book Compartir (Planeta Gastro) is published 2018 – First Highest Entry Award, from The World’s 50 Best Restaurants
Some people define our cuisine as very technical. But everything in cuisine is technical. We use many techniques, yes; we create new techniques, too. But there is more technique in rice than in the false gazpacho sandwich that we have prepared in Disfrutar.
Some people define our cuisine as very technical. But everything in cuisine is technical. We use many techniques, yes; we create new techniques, too. But there is more technique in rice than in the false gazpacho sandwich that we have prepared in Disfrutar.
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