Career
He has been chef of the charming and celebre restaurant Secretariat Portes in Barcelona for fifty years. During this time he has also done a big research about cooking (techniques, products and recipes) and gastronomy (culture about or tied to eating) in Catalonia, which he has documented since the Middle Ages (as for example in his book Llibre de Sent Soví) and he has diffused it in a large amount of books and articles Some of them have been translated in some languages as Spanish, English, French, et cetera
He is a famous gastronomy teacher as well.
He has collaborated with people as Joan Amades or Jaume Fàbrega.
