Founder of Gasparic in Santa Pau (La Garrotxa), he treats pizza as a complete dish: doughs tuned to the cooking method, the wood-fired oven used with precision, and toppings built with a chef’s logic. In 2024 he entered 50 Top Pizza Europa (No. 38) and in 2025 ranked No. 40; in 2025 he received Best Pizza NextGen from The Best Pizza Awards.
A Catalan pizzaiolo and entrepreneur, he opened Gasparic in Santa Pau, set within the volcanic landscape of La Garrotxa, with a clear idea: pizza can be a gastronomic language—capable of technique, identity and depth—without losing its popular soul. The project was conceived as something personal rather than a copy of established models: a “structure” to explore, challenge and refine through daily discipline.
His path has been shaped by observation and constant practice, travelling through Italy and across Europe to understand different approaches to dough, ovens and pizza culture. Rather than chasing styles, he focuses on principles: balance, lightness and flavour clarity guide the way he adjusts hydration, maturation and the final bite after baking.
Dough sits at the heart of the work: it is tailored to the cooking method and to the sensory result he is after, because—by his working philosophy—technique is there to deliver consistency and precision, not to draw attention to itself. This leads to three formats, each with its own grammar: a contemporary Neapolitan-style pizza that is airier and more controlled, a padellino (pan pizza) for height and crispness, and a fried pizza finished in the oven to play with contrast and intensity without heaviness.
What truly defines his signature is his approach to toppings: ingredients not usually associated with pizza—such as low-temperature cod, duck magret, pig’s trotters or snails—are treated with a chef’s rigour, so that topping, texture and salinity work like a complete dish rather than a simple garnish. In this framework, the wood-fired oven is not a fetish but a demanding tool: it requires attention, intuition and control, and it forces each bake to be thought through as a decisive step.
International recognition has arrived alongside the project’s maturation. In 2024 Gasparic ranked No. 38 in 50 Top Pizza Europa (by 50 Top Pizza) and received the special award One to Watch 2024; in 2025 it ranked No. 40 in the same guide. On the individual rankings side, in 2024 he entered The Best Pizza selection (No. 66) and in 2025 moved up to No. 59, also earning Best Pizza NextGen, an award assigned by The Best Pizza Awards (an initiative linked to The Best Pizza / The Best Chef Awards).
Alongside his work in the pizzeria, he takes part in training and professional exchange moments and collaborates with flour producers: his public profile is associated with Molino Casillo, including in events and activities.
