Born in the seventies, the still young Ramon Freixa felt his destiny and registered to study in the Hospitality and Tourism school in Sant Pol de Mar (Barcelona, Spain). Wishing to learn and cultivate his passion, he went to Brussels to learn the secrets of the most innovative cooking of the moment and the latest trends. He has also been in France, where he discovered the world of plants and wildflowers that later his talent would show through his menus during early Spring.
When he returned to Barcelona, Ramón was incorporated into the family restaurant “El Racó de’n Freixa”, and in 1998 he relieved his father of the responsibility for the restaurant, maintaining the Michelin star that it has had since 1988. Ramon stood out by making extremely personal cuisine, “a perfectionist, innovator, risky and fun” which summarises his approach to traditional cooking. He dominates many different cooking techniques and is meticulous in the selection of the products. His imagination and creativity is transmitted to the guests via his cooking.
In 2001 and 2007 the Gourmetour Guide awarded him the prize of Best Chef and the Best Restaurant in Spain. In 2002 he was awarded the Best Cheese Board and in 2003 the Best Desserts Selection.
In 2009 he landed in Madrid where he opened his restaurant “Ramón Freixa Madrid” and within a few months had been awarded its first Michelin star, and in 2010 its second star. In 2012 he was named Gran Chef Relais & Châteaux and opened his first restaurant “Erre” in Colombia.
Get to know Ramón:
What is it that you are never without in your fridge or kitchen?
Bubbles, cured ham, eggs and conserves
Your favourite ingredient?
I have more than one ingredient, but one to underline is egg.
How do you continue learning everyday?
A chef is a sponge who learns all the time and in all places
Who is, for you, a master from whom to learn?
My father, a great chef/worker, always has something to surprise you and learn.
With whom would you most like to enjoy Miniature Cuisine?
With my friends
How would you define your cooking?
Technique, product, feeling…HAPPINESS