Paco Pérez is one of the leading practitioners of state-of- the-art 21 st century cuisine, while also being a shy and reserved kitchen worker. He was born in Huelva, but has been in Llançà, in Empordà, since the age of six months. He wanted to become a footballer, but his fascination with cooking eventually won the day (as a child, he managed to “invent” a pizza baking it under the sun). Aged twelve, he started to work in his family’s tapas bar, and this gave rise to his true passion. He combined his studies with working in different restaurants and finished his training with Michel Guèrard, the father of “nouvelle cuisine”. Back in Catalonia, he did an internship with Ferran Adrià at El Bulli, and was strongly marked by the explosion of culinary creativity.