AIG Académie Internationale de la Gastronomie based in Paris (International Gastronomy Academy) gave Chef Jordi Cruz, from ABaC Restaurant & Hotel, Angle Barcelona and Ten’s Tapas Restaurant, the award of Chef De l’Avenir 2013. Jordi is the only Spanish Chef awarded in this edition, 2012 – 2013. The event was held at ABaC Restaurant & Hotel and had the presence of Georges Husni, Jacques Mallard, Ioannis Theodorou, Gérard Heim de Balsac from International Academy of Gastronomy, Rafael Ansón, President of the Royal Spanish Academy of Gastronomy, Joan Ras President of Catalan Academy of Gastronomy and other members of the Academies.
The AIG Académie Internationale de la Gastronomie (International Gastronomy Academy) is a non-profit association founded in 1983. 22 countries are members and work with the purpose of protecting and promoting the gastronomic culture. On an annual meeting assembly, last month of January, they have settled the awards that add value to professionals from various disciplines in the field of gastronomy, such as:
Grand Prix de l’Art de la Cuisine: René REDZEPI, Restaurant NOMA, Copenhagen (Denmark)
Grand Prix de l’Art de la Salle: Jean-Jacques CHAUVEAU, le Pré Catelan, Paris (France)
Grand Prix de la Culture Gastronomique: Norman VAN AKEN, Florida (USA)
Grand Prix de la Science de l’Alimentation: Professeur David CASSI, Chercheur Physicien (Italy)
Prix AIG 2013 - Prix du Chef de l’Avenir
Antoine BONNET - Restaurant Le Sergent Recruteur Paris (France)
Vincent FARGES - Fortaleza do Guincho Cascais (Portugal)
Franck GIOVANNINI - Restaurant de l’Hôtel de Ville, Crissier (Swtizerland)
Magnus NILSSON - Fäviken Magasinet, Jarpen Östersund (Sweden)
Jordi CRUZ - Restaurant ABAC (Spain)
Prix du Sommelier
Laurent ROUCAYROL – Plaza Athénée, Paris (France)
Dr Andrea GRIGNAFFINI (Italy)
Prix de la Littérature Gastronomique
Nathan MYHRVOLD, Chris YOUNG y Maxime BILET
Massimo MONTANARI (Italy)
Philippe BOURGUIGNON (France)
Chef Jordi Cruz brings to the table his quite brilliant curriculum. At 14 years old he began working in the restaurant Cercs Estany Clar (Barcelona), where he received his first Michelin star in November 2004, becoming, at 24 years, the youngest chef in our country and second in the world to receive this distinction.
Before, he won several awards among which are: the Young Chef’s Spanish Championship in San Sebastian in 2002; the International prize Cooking with Olive Oil from Jaen Paraiso Interior, made in 2003 under “Best of Gastronomy” section, also in San Sebastian, or the Championship of Spain Award for Young Values, Ciudad de Marbella, that he won in 2003.
In 2006 he became champion of the first edition of “Chef of the Year” CCA, an event where he is currently Vice President of the jury (the Chef Martin Berasategui is the President).
In December 2007, Cruz left the Estany Clar and became manager and head chef at the restaurant Angle de Món Sant Benet (Barcelona). In November 2008 the restaurant was also awarded with one Michelin star, which is still maintained in 2013 Guide. Now, last June 2013, he moved Angle to the city of Barcelona to Hotel Cram.
In May 2010, he took the lead of ABaC Restaurant & Hotel, which is now the gastronomic reference of the city and it is awarded as Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy, and with 2* Michelin in 2012 and 2013 Guide.
Jordi Cruz is the author of "Cooking with logic: technique and concepts in the kitchen of Estany Clar" and he is actually writing his second book. Now in 2013, he is judge in the program Master Chef Spain in TVE1
In June 2012 he opened a new restaurant in Barcelona Ten’s Tapas Restaurant, in the heart of the Born district, offers tapas and side dishes true to the philosophy of ABaC.
Regarding his cuisine, the chef himself defines it as "evolutionary and restless, based on the product and where creativity and tradition are merged." Within his profession, the coherency and clarity of his avant garde cuisine has continued to stand out from changing fashions and trends.
The 5*GL ABaC Restaurant & Hotel, Monument is a unique gastronomic experience. Set in the very heart of Barcelona, surrounded by gardens and greenery, the hotel is a fusion of 2 architectural styles. The new crystal pavilion is joined with the centennial building, recently refurbished to protect its historical and architectural value.
The hotel offers 15 luxurious rooms, including suites. All rooms enjoy a vanguardist design, are completely soundproofed and are fitted with state of the art technical features to ensure maximum comfort.
The restaurant can seat up to 60 diners and is decorated in natural tones. The oval tables allow you to take pleasure in the garden, while enjoying your dining experience
The kitchen of 200 m2, has been designed by Joaquim Casademont and may be visited by the guests of the hotel.
Other dining facilities include a breakfast room, where private dinner or lunch can be served, or the “Lounge Bar”, which opens until 2.00 p.m. and where the music, light and color of the room subtly change. There is also an extensive cellar, offering more than 900 references, and from which you can select your perfect wine.
Meeting rooms and a complete Spa leaded by the luxury British spa and skincare brand Elemis offers a wide range of treatments, and completes the services of ABaC.
ABaC is an oasis where architecture, gastronomy and wellness are merged.
For further information:
Eva de Aurora (email@example.com). Tel.: + 34 933 196 600 / Móvil: + 34 649 979 499.