Sergi Arola: A successful chef and entrepreneur who has opened restaurants in 8 countries worldwide. A rebel and advocate for tasty and healthy cuisine, Arola has achieved great success, as evidenced by the MICHELIN Star that shines on his restaurant "Lab" in Madrid.
Sergi Arola was born in 1968 in Barcelona. From a young age, he cultivated his passion for cooking, learning the first culinary secrets from his grandfather at the age of 12. His passion led him to study at the Hospitality and Restaurant School in his hometown, where he honed his culinary skills.
His debut in the restaurant world came in 1989 when he started working at the "L'Aram" restaurant in Barcelona. In 1992, he had the opportunity to collaborate with Serafín Bueno at the "Hotel Juan Carlos I." From there, he moved to the "La Jijonenca" restaurant before joining "Talaia Mar," a venue where Ferran Adrià operated his first laboratory, in 1995 where he worked as a sous-chef. He also spent time under the guidance of Pierre Gagnaire. Accumulating years of experience, Sergi internalized the fundamental meaning of the chef's profession: to nourish people honestly and earnestly, taking the health of his guests seriously.
In 1997, Sergi opened "La Broche" in Madrid, where he earned his first MICHELIN Star, followed by a second in 2002. The following year, he inaugurated a branch of "La Broche" in Miami. Later on, he started a laboratory in Madrid, where he constantly experiments with new dishes that could enrich the menu of the restaurant "Lab," which also boasts a MICHELIN Star.
Sergi Arola is known not only for his culinary skills but also for his entrepreneurial spirit and meticulous selection of ingredients. He managed the restaurant at the "Museo Nacional Centro de Arte Reina Sofía," the exclusive gastronomic space at the "Hotel Arts" in Barcelona's Port Olímpic, and curated menus for important hotels in the Riviera Maya, Mexico.
Furthermore, he initiated projects and restaurants in cities like Abu Dhabi, Mumbai, Verbier, Santiago de Chile, Barcelona, and Madrid. Sergi manages several brands that market his dishes internationally, such as "Arola Gastro," "Vi-Cool," and "Arola." His latest venture was in the takeaway sector, with the opening of the "El Pollo Gamberro" restaurant in Madrid.
Sergi is also the author of several books: his autobiography published on the tenth anniversary of "La Broche," "Cocinar es Divertido," and "Comer bien para combatir el cáncer: Consejos útiles y recetas fáciles y prácticas" (Eating Well to Fight Cancer: Useful Tips and Easy and Practical Recipes). He has also shared his knowledge and talent by participating in television programs like Masterchef and is now a regular presence in culinary programs such as De Primero and La Cocina de Sergi Arola on the cooking channel Canal Cocina.
