Some years ago, I decided to dedicate myself completely to the culinary arts.  I felt encouraged by both the need I felt to share the experiences gained during my career as a chef and from what I had learned in the best kitchens and schools around Europe.  From this necessity came the idea to create the school and later the restaurant Hofmann.

Thanks to the team that has accompanied me over the years, I feel we have achieved this objective.  Through the school we have tried to train professionals who feel passionate about cooking and who bring all their creativity to a noble profession that is almost an art, putting this at the service of those who love food.

The same philosophy has been applied in the restaurant – located in the centre of mediaeval Barcelona, in a beautiful area rich in history near the sea – an institution defining our work based in Mediterranean cuisine.

Creating and recreating dishes where all the flavours, essences and aromas of fresh ingredients are conserved, recovering apparently simple foods, sidelined by fashion and returning them to the status they should never have lost are fundamental parts of our activity.