Pastry Chef David Chef : the new face of the Spanish creative desserts
- Chief of creative pastry at Albert Adriá’s Tickets Tapas Bar
- Best Chocolatier in Spain 2015
- Lead pastries in Barcelona, Ibiza, London’s pop up
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David Gil was born in Vic in 1990. At 14 he began to show an interest for cooking, so he decided to work in the village restaurant at the weekends. His professional experience in fine dining began two years later, at restaurant Nandu Jubany. He came across Albert Adrià in 2012: he became his assistant pastry chef yet he soon surprised Albert with his agitation, his unrest, his desire to learn and innovate: over the past few years he helped in the conceptualization of the Natura Nougats line produced under the company’s Torrons Vicens brand. He also directs the pastry making in the elBarri restaurants in Barcelona, at Heart Ibiza and at 50 Days by Albert Adrià, a pop up restaurant in London. He was an intern at restaurants such as Le Calandre, Michel Bras or Mugaritz.
At only 16 years old, David Gil was working under the orders of Nandu Jubany, in the restaurant Can Jubany. It was the beginning of a meritorious career that would lead him to great restaurants like Le Calandre, Bras-Laguiole, and Mugaritz.
In 2012, he enters Tickets and his life changes once in contact with Albert Adrià, which exerts a great influence on his way of understanding what is sweet. From then on, he becomes one of his closest collaborators and accompanies him in the openings of his restaurants in Barcelona.
Since then the creative pastry chef of the elBarri group (www.elbarriadria.com) daily faces a job that has nothing to do with the monotony of a routine. It is a constant challenge to talk to the pastry chefs at each of Adrià’s six restaurants, Tickets, Niño Viejo, Hoja Santa, Bodega 1900, Pakta, and Enigma, to understand their needs and make creative proposals. A level of self-demand, fast work, and unbridled creativity that has far exceeded expectations.
In 2015 he was proclaimed as the Best Artisan Chocolate maker in Spain with the Sant Lluís Santpau trophy and has been a speaker in numerous international gastronomy congresses and Master Classes (In Mexico, Turkey, Maldives, Milan, Shanghai, Paris, Miami…)
For the last nine years he has led “La Dolça”, the elBarri (Albert Adrià’s Group) dessert and pastry team. Developing independent concepts and desserts for Tickets (1 Michelin star), Hoja Santa (1 Michelin star), Pakta (1 Michelin star), Enigma (1 Michelin star) and Bodega 1900; in addition to the international projects Cakes & Bubbles in London, Little Spain in New York or Hearth in Ibiza.
In 2019 he was received the National Gastronomy Awards in his contribution to the pastry.
Nowadays, David Gil is Co-founder and Innovation Director at I+Desserts, a gastronomic investigation center focused on innovation, ideas, experiences and projects development for the sweet world at restaurants, hotels and industry; As well as their own projects.
He has also published a book to share his creations: Candy.Los postres de elBarri
- 2008. Training at Hofmann School of Hostelry.
- 2006-2008. Works at restaurant Can Jubany (Vic, Catalonia, Spain)
- 2011. Restaurant Le Calandre (Sarmeola, Veneto, Italy)
- 2012. Chief of creative pastry at Albert Adriá’s Tickets Tapas Bar.
- 2015. Lluís Santapau 2015 Trophy for Best Chocolatier in Spain.
- National Gastronomy Awards – Pastry