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    • Cuiner 2022 Gastronomic Forum Barcelona

    The most appreciated award for the projection of young chefs

    Gastronomic Forum Barcelona will present the Cuiner Gastronomic Forum Barcelona 2022 award that recognizes the work of emerging chefs who use local products, value organic production and promote it.

    Six candidates, one winner

    Meet the six candidates pre-selected by a specialized jury, who will directly cook a dish that identifies them and summarizes their cuisine.

    Adrià Bou

    Terram (Girona)
    Trained in cooking, sommelier and pastry, his time at restaurants such as El Celler de Can Roca, Espai Sucre or Bo.Tic marked his career. His cuisine is honest and sensitive, working with the product in the least invasive way possible.

    Fran Agudo

    Mont Bar (Barcelona)
    His experience has been forged in the kitchens of restaurants such as Tickets or El Celler de Can Roca. With local ingredients and combinations from all over the world, his proposal stands out, above all, for the good product and originality.

    Jaume Marambio & Vicky Maccarone

    Alapar (Barcelona)
    After years of training in great restaurants such as Tickets or Pakta, they are committed to a cuisine inspired by the classic izakayas of Japan (wine cellars), with Asian techniques, although with a Mediterranean accent, and based on seasonal produce.

    Jordi Tarré

    Prodigi (Barcelona)
    After training in restaurants such as Hisop or The Fat Duck among others, he decided to open Prodigi, a gastronomic space that aims to transport the diner from traditional Catalan cuisine to a modern creative experience.

    Lluc Quintana

    Can Xapes (Cornellà de Terri, Girona)
    The local product is the main element on which all the dishes are based. It is the essence of its cuisine and its way of understanding gastronomy, with a commitment that unites the environment and the landscape. Catalan market and vanguard cuisine.

    Manu Núñez & Carles Ramon

    Besta (Barcelona)
    Their cuisine combines two seas, the Atlantic and the Mediterranean, from which both chefs originate respectively. Product quality, sustainability and diversity of influences are at the core of their culinary ideology.

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