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Ferran Adrià

A 30-second guide to 30 years in food history: Spanish chef Ferran Adrià.

Nicknamed the “Salvador Dalí of the kitchen” for his near-surreal creations, the Spaniard is the most influential chef of his generation. At El Bulli, on the Catalonian coast, he deconstructs food using laboratory techniques—most famously using nitrous-oxide-charged canisters to create sweet and savory foams. Other chefs got hold of it, and foam soon covered the landscape like a San Francisco fog.

Published September 2008


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