Jordi Tarré

Jordi Tarre discovered his passion for cooking at the age of 15, beginning a journey that would take him to some of the most prestigious kitchens in Spain. He gained early experience in Michelin-starred restaurants in Barcelona before joining the legendary El Celler de Can Roca in Girona. Reflecting on his teenage years, Jordi admits that, being younger than 20, he lacked a deep understanding of the systems and processes that define world-class restaurants. However, this early exposure laid the foundation for his culinary aspirations.

Jordi moved to London, where he worked at The Fat Duck, a transformative experience in his career. At The Fat Duck, he was immersed in the creation of tailer-made dishes, crafting two to three new recipes daily, which exposed him to a vast array of cooking techniques and innovative approaches. Beyond the culinary skills, this experience also inspired his vision for his own restaurant, giving him a clear idea of how to bring a similar level of creativity and precision to Barcelona's dining scene.

Determined to refine his concept, Jordi returned to Barcelona for a year at Michelin-star restaurant Hisop, where he got a feeling for the city's restaurant dynamics. In time, he opened Prodigi. With its collaborative spirit and innovative dishes, Prodigi reflects Jordi’s journey—from the structured precision of Michelin kitchens to the bold creativity inspired by his time in London, leading to a restaurant that celebrates both tradition and innovation.