He owns five restaurants and a catering business. His eponymous restaurant Ramón Freixa Madrid in Hotel Único was awarded two Michelin stars in 2010, which he has maintained till today.
Meet Chef Ramón Freixa. Spanish chef extraordinaire who describes his creative, modern Mediterranean cuisine as based on the three elements of product, technique and feelings (emotions).
Runs in the blood
Born into a restaurateur family in 1971 in a small village near Barcelona, Ramón grew up surrounded by the sights, smells and sounds of the kitchen. He was also fortunate enough to have dined at a three-star Michelin restaurant when he was only seven years old.
Despite the advantages stacked in his favour, becoming a chef wasn’t on his career list from the start. Young Ramón dreamt of becoming a singer but soon realized that singing wasn’t his greatest strength.
Belgium, France then back to Barcelona
After spending three years at the Higher School of Hotel, Catering and Tourism of Sant Pol de Mar (Barcelona), Ramón honed his skills at leading restaurants in Belgium and France. In 1994, he returned to his family restaurant El Racó d’en Freixa in Barcelona. Four years later in 1998, his father retired and he took over the helm and proceeded to revamp and modernise the menu. Despite the drastic change, he managed to maintain the Michelin star the restaurant was awarded ten years earlier in 1988.
Chef and author
The same year he took over the helm of El Racó d’en Freixa, Ramón published his first cookbook El pa, l’oli i el vi which delved into Mediterranean cuisine. His second cookbook published in 2004 revolved around his gastronomic philosophy of product, technique and feelings. In 2014, his third book Secuencias showcased over 100 recipes.
The road to Michelin stars
In 2009, his family restaurant El Racó d’en Freixa overhauled its menu to return to traditional roots, and was renamed Freixa Tradició (Tradició means tradition in Spanish). At the same time, he started his restaurant Ramón Freixa Madrid in Hotel Único where he took Mediterranean flavours to new dimensions with his imagination and a sense of adventure and humour. His dishes are always colourful and presented with great aesthetics. Taste wise, it is light on the palate while evoking a distinctive Mediterranean joie de vivre.
Ramón Freixa Madrid was awarded two Michelin stars shortly after opening, and has maintained its standing to date.
“I draw on tradition and experimentation to create new recipes that will surprise and, above all, please people. And why do I cook? Because it is a way of making people happy.”
____– Chef Ramón Freixa
Chef Ramón Freixa will be headlining Art at Curate Series 4 from 4-11 November 2016. Don’t miss your chance to savour the bold colours and exceptional lightness of his Mediterranean masterpieces such as these:
4-course lunch with wine pairing costs $230++ while the 8-course dinner with wine and champagne pairing costs $420++.
Members enjoy 3% rebate.
Early Bird Special 10 – 23 Oct
- 4-course lunch with wine pairing costs $200++
- 8-course dinner with wine and champagne pairing costs $380++.
Reservations are strictly required. Click here for more event and booking details.