Eugeni Cortés is a chef who studied at the Hotel School of Sant Narcís, Girona (Spain).

With a wide professional experience, he has worked in the historical restaurant Brasserie Flo of Barcelona, as executive chef for the Le Meridien Hotel in Barcelona and as a manager of the gastronomic offer of his restaurant Centonze, among other establishments.

His cooking is based on a minimal manipulation of the seasonal products and on fostering their savours and textures.