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Carles Gaig was born in 1948 and for more than 35 years he has been a chef in his restaurant founded in 1869, first in the suburb of Horta, and more recently transferred to the Eixample.
Carles is the fourth generation of a family of restaurateurs dedicated to cuisine in which case he himself recognises "this kitchen of popular roots could be refined and be the base of a level kitchen, the foundation of an author's kitchen".
Firstly he did not have any chef training; he wanted to be a car mechanic and studying did not interest him much, but he did have an aptitude for handicrafts. When he finished the obligated military service in the Basque Country, in 1975, he met Patxi Quintana and Juan Mari Arzak and, later on, Paul Bocuse and Frédy Girardet, who wakened his senses towards the occupation.
Today he is an experimental chef that is recreated with his own work and style, with the characteristics of respecting the traditional without leaving behind the innovation.
Apart from running his restaurant, endorsed with a Michelin star and with the best qualifications by the critiques, Carles is the advisory of the hotel restaurant Barceló Sants.
In his spare time, after the day of creative work Gaig smokes his cigar, has a drink and listens to
Gustav Mahler or
Richard Strauss, his favorite authors.