Angelo Scirocco

Angelo Scirocco began his culinary career in 2009 at the Institute of culinary arts in Stellenbosch, South Africa, where he completed a Diploma in advanced patisserie and cooking.  Coming from a five generation family of chefs, he wanted to continue that legacy.

In 2012, he progressed to work as Senior Chef de Partie  at The Test Kitchen in Cape Town, which was rated as the No 1 restaurant in South Africa, by the San Pellegrino Restaurant Awards.

In 2015, Angelo was the Africa & Middle East region finalist for the S.Pellegrino Young Chef competition, which led him to cook at the grand final in Milan. He later worked as Executive Head Chef and Concept Creator at Urbanologi, in the Johannesburg area, before becoming a consultant for high profile gastronomic projects.

In 2018, he relocated to Barcelona, where he is now Chef and Owner of Brugarol Barcelona, a ‘tapas bar with the soul of a Japanese izakaya’ , where respect for tradition and seasonality guide each dish. Brugarol is a small, intimate restaurant with only 5 tables, where diners can closely observe the chefs at work. The restaurant is named after the wine and olive oil estate of Brugarol, located in Palamós, in the heart of Empordà, which is where many of the products used at the restaurant are sourced from.