Under his leadership, the traditional family-run business, renamed Restaurant Gaig in 1989, led to their first Michelin star in 1993. Earlier this year, Gaig also opened an eponymous restaurant in Singapore in the Telok Ayer district.
We sit with the chef to find out more.
My first encounter with the MICHELIN guide was... in France where I was on a holiday with my friends. When I was much younger and had just taken over the restaurant from my mother, my friends and I went to a couple of Michelin-starred restaurants in France and I was truly inspired by the high quality of food and service offered.
After returning back to Barcelona, I got to work and made some changes to our traditional menu. We worked hard every day to ensure that we could offer a dining experience so amazing as well. Back then, a Michelin star seemed almost impossible to achieve!
The first time our team earned a star…. Was in 1993. We were very happy and excited to receive it, it was a symbol of quality – not just of our food but also, the service and ambience.
The day we received the star, the team at Gaig went out for a celebratory dinner and drinks to commemorate the special day.
How will having a Michelin star change the direction of your restaurant?
Truth be told, having a Michelin star did not change the direction of Gaig at all. The restaurant did become more well-known and we had more customers but it just drove us to maintain the high standards of food and service that we were well-known for.
To you, what does a Michelin star symbolise?
The Michelin star is something that makes us very proud. It is a reward of all the effort we have put in previously and a reminder for us to keep the high standards of our food and service.
My advice for young chefs aiming for Michelin stars is…. to keep working hard, put in the effort and not be lazy. Without determination and purpose, you will not be able to achieve anything.
