A self-taught chef who began his career in a pizza joint washing dishes, Quique Dacosta began working at El Poblet restaurant when he was just 17. Twenty years later, he was still there, and the restaurant became Quique Dacosta Restaurant.
Dacosta transformed the restaurant and its food. He used edible papers to create landscapes of food, including a replica of Frank Gehry’s Guggenheim.
With numerous cookbooks and awards on his resume, Dacosta earned three stars for his Spanish restaurant.