Internationally acclaimed chef Carles Gaig continues a family tradition rooted in 1869 in Barcelona. As the owner of the Michelin-starred Restaurant Gaig, he is a master at innovating Catalan cuisine while respecting its rich heritage.
Biography
Carles Gaig, a renowned chef and owner of Restaurant Gaig in Barcelona, inherited the establishment from his family, who opened it in 1869 as Taverna d'en Gaig in the Horta district. Gaig took over in the 1970s when his mother began losing her sight, marking a new era for the family business.
In 1989, Gaig transformed the centuries-old family restaurant into Restaurant Gaig, leading to international recognition. In 1993, the restaurant earned its first Michelin star, highlighting Gaig's culinary expertise. In 2004, he relocated the restaurant to a more central area in Barcelona.
His career is adorned with accolades, including the National Award for Best Cook from the Royal Academy of Gastronomy in 1999 and the Award for the Preservation of Catalan Cultural Heritage in 2008.
Gaig is celebrated for his commitment to traditional Catalan cuisine, which he innovates with respect and creativity. Among his signature dishes are the traditional cannelloni, a recipe dating back to 1869, representing the continuity of his family's culinary tradition. His philosophy centers on sharing knowledge and recipes with other chefs, thereby advancing Catalan culinary heritage.
Beyond his restaurant in Barcelona, Gaig has expanded his influence by opening Fonda Gaig in 2008 and Gaig restaurant in Singapore in 2017, his first international venture. The latter, managed by his protégé Marti Carlos Martinez and overseen by his daughter, Nuria Gibert, as the general manager, represents the expansion of Gaig's culinary vision beyond Spanish borders.
At 75, Carles Gaig remains a prominent figure in gastronomy. His passion for Catalan cuisine and his commitment to innovating it, while deeply respecting its legacy, have turned Restaurant Gaig into a symbol of culinary excellence. His story exemplifies how tradition and innovation can coexist, creating unforgettable gastronomic experiences.
