Paco Pérez is a Spanish chef with a deep culinary vocation. His career, marked by an inquisitive spirit, expertise, and teamwork, has earned him four Michelin stars.

Pérez is known for his poetic approach to cooking. He describes it as “cooking with soul and taking dreams to new levels.” His inspiration lies in the emotion of sea smells, the magic of heavy storms, and the essence of the Earth extracted from the sea.
His specialty is mar i muntanya dishes, a subset of Catalan cuisine that beautifully combines mountainous produce with flavors from the sea.

Miramar: His contemporary, avant-garde two-Michelin-starred restaurant in Llançà, Spain. Tradition and respect for local produce blend seamlessly with daring and transgressive approaches.
Enoteca: Located in the Hotel Arts in Barcelona, it also boasts two Michelin stars. Pérez’s innovative streak runs through the menu here as well.
Alt Empordà:
Despite the multitude of establishments, Miramar remains home for Pérez. The restaurant and accommodation in Llançà are intertwined with his culinary passion.
Alt Empordà, where Miramar is situated, offers a perfect combination of land, sea, and forest—a natural pantry full of floral, fresh, sweet, and salty flavors. Imagine dishes like Fava beans with mint from Mercader, combining the humble with the rare.

Pérez’s creativity extends to cutting-edge techniques. He has even incorporated 3D printing into fine dining. For instance, a seafood puree is 3D printed on a plate in the shape of an intricate sea coal, topped with caviar, sea urchin, egg, hollandaise sauce, and a foam made out of carrots.
The Making of a Chef:
Pérez’s journey began with humble home cooking. As a curious kid, he once attempted to bake pizza under the sun (with disastrous results!).
At 12 years old, he started working at his family’s tapas bar, discovering his true passion for the culinary arts.
Paco Pérez’s culinary wizardry and passion continue to inspire food enthusiasts worldwide!

Curated by the World Culinary Awards