Víctor Quintillà Imbernón

Víctor Quintillà Imbernón, Lluerna, Barcelona, Spain

A true Barcelona native, Víctor Quintillà Imbernón began his culinary journey at the Escola d’Hosteleria I Restauració de Barcelona.  After which he apprenticed and worked at some of the most important restaurants in the region, including the Michelin-starred El Reno and famed temple of modern gastronomy, El Bulli.

His own restaurant, Lluerna, in Santa Coloma de Gramenet, which he runs with his sommelier wife, Mar, specialises in seasonal, Mediterranean-influenced degustation menus with dishes like beef entrecôte with white eggplant; and dry aged ox with mustard parmentier and endives.

What are you most excited about with regards to participating in this year’s World Gourmet Festival?
I’m excited to see how everything works at Four Seasons, to get to know Thailand and its cuisine, and to offer the people of Thailand an insight into our kitchen.

What is the one dish you’ll be preparing that visitors to the festival shouldn’t miss?
Crispy beef sweetbreads and tiny cuttlefish.

Describe your cooking philosophy.
I make a cuisine based on Mediterranean products, and the most important element for me is their flavour. We also use the latest techniques, to surprise and amuse.

Are there any key ingredients you’ll be bringing with you from home?
Yes, I will bring Gordal olives, Botifarra Negra and Piparras peppers.

What do you never travel without?
I never travel without my notebook to write all the ideas that the trip provides me with.

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