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Jordi Cruz was born in Manresa in 1978, and started at the age of fifteen in the same restaurant in which he is still working in his hometown of Berguedà.
He studied in the Escuela Superior de Hostelería Joviat and won various competitions of young chefs, gaining sub-championship on the IX Championship of Spain for the Bocuse d'Or 2005. At the age of 27, the chef of the Estany Clar restaurant (one Michelin star), situated in the Cercs-Barga province of Barcelona, was the Chef of the Year in 2006 in the Food Fair, through reaching the semifinals four times of the contest, where chefs from Aragón and Catalonia also participate.
Concerning the dishes that were presented in the competition that he projected, he recognised that "I made what I know what to make, what I have at hand at home. I have presented plates that I have on my degustation menu". Martín Berasategui, president of jury, anticipated that Cruz "will be a monster in the kitchen".
Cruz defines his kitchen as evolutionary and published his first book Cocina con Lógica (Cooking with Logic), in which he describes the result of the processes on how to obtain new gastronomical products and his interest in the olive oil world.