Chefs Javier and Sergio Torres : a gastronomic pairing
- Spanish 3 Stars chef in Barcelona
- Green Star, #20 at The Best Chef Awards 2024
- Maximum product performance, minimal manipulation
More 3 stars chefs here. Other Spanish chefs here.
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Twins born in Barcelona in 1970, Javier and Sergio Torres have clear their culinary vocation since childhood. Thanks to it, an excellent training and treatment of the product from the technical and sensory reflection, they have achieved with their restaurant Dos Cielos Barcelona two stars in the edition for 2018 of the Michelin Guide, and after its closure, they renewed two stars for the new restaurant, Cocina Hermanos Torres, in the Michelin Guide 2019.
At the age of eight they were clear that they wanted to be cooks, thanks to the influence of their grandmother Catalina, who cooked, who started cooking in stately homes in Linares (Jaén), to continue to do so for the bourgeoisie when he moved to Barcelona. With things so clear, Javier and Sergio Torres (Barcelona, 1970) went to the cooking school at the age of fourteen. And they completed their academic training with the experience that gave them to work in restaurants such as The Reno and Neichel of Barcelona, with one and two Michelin stars respectively. In addition, Javier went through Girasol de Moraira (Alacant), and the then triestrellados, Racó de Can Fabes, of the defunct Santi Santamaría, and Philippe Rochat (formerly Fredy Girardet) in Switzerland. Meanwhile, Sergio trained at the Lordship of Bertiz in Madrid, Le Jardín des Sens in Montpellier, and three-star restaurants such as Pedro Subijana’s Akelarre, and the Alain Ducasse and Plaza Atenée in Paris.
From a trip to Brazil, in 2007 they embarked on a new gastronomic adventure and opened the restaurant Eñe in Sao Paolo, opening a second place in Rio de Janeiro in 2009. However, they did not remain in the American country all that time, but at the same time, in 2008, they opened Dos Cielos Barcelona restaurant, on the 24th floor of the Meliá Barcelona Sky. With this, they earned their first Michelin star in December 2010, and the second star has arrived in 2017, with the edition of the guide for 2018.
Having seen the success, the brothers continued to expand, and in addition to inaugurating the “Space Illusion”, their creative laboratory near the park of Barcelona, in what was the house of their grandmother, in 2017 also opened the Dos Cielos Madrid, inside the Gran Hotel Meliá Palacio de los Duques. This was maintained, while they closed the Dos Cielos Barcelona to open, in July 2018, the restaurant Cocina Hermanos Torres, which is recognized in 2019 with 2 Michelin Stars and with 3 Soles of the Repsol Guide.
The personality of the cuisine of the Torres brothers is in the search for maximum product performance with minimal manipulation, gives simple appearance dishes, but with a lot of reflection behind, and a great appeal in colors, aromas, flavors and textures, thanks to its mastery of the technique.
Despite the two Michelin stars obtained, Javier and Sergio Torres felt for years that they could not develop and capture all their cuisine in the dos Cielos Barcelona restaurant. The five-month reform he had gone through housed just under twenty workers, between kitchen and living room, who were in charge of up to 30 diners. Still, they felt a limitation of space and means that it is the one that leads them to close it shortly after the second star to realize their dream.
And this dream is called COCINA HERMANOS TORRES, opened in June 2018. It is a large warehouse of 800 m2, located in Taquígraf Serra street of Barcelona, renovated to make the kitchen the central axis of the space, designed for 65 diners attended by 40 workers. But their goal goes further, since in addition to also hosting an ID center, they aim to develop training projects such as a High Performance Food Center to help culinary talents hone their knowledge, as well as a social center for young people with disabilities or at risk of exclusion.
COCINA HERMANOS TORRES was recognized in 2019 with 2 Michelin Stars and with 3 Soles of the Repsol Guide and achieving the third Michelin star in 2022 and also achieved Michelin’s green star in 2023.
The personality of the cuisine of the Torres brothers is in the search for maximum product performance with minimal manipulation, gives simple appearance dishes, but with a lot of reflection behind, and a great appeal in colors, aromas, flavors and textures, thanks to its mastery of the technique. In 2024 Sergio and Javier Torres achieved the 20th position of the Best Chef Awards International List.
