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Iñaki Aldrey
Executive chef specializing in contemporary Catalan and Mediterranean cuisine (Barcelona, Spain)
Executive chef of Atempo Barcelona, a restaurant with one Michelin star. With more than fifteen years alongside Jordi Cruz, he combines technique, product, creativity, and sensitivity in a contemporary cuisine.
Who is Iñaki Aldrey?
Combines technique, sensitivity, and product in a contemporary Catalan and Mediterranean proposal
Iñaki Aldrey began his professional career in kitchens such as Paradores de Ferrol and A Gabeira, where he acquired a solid technical foundation and began to develop a way of understanding gastronomy centered on rigor, product, and constant evolution.
He later joined Jordi Cruz’s team, with whom he has worked for more than fifteen years. Throughout this journey, he has participated in projects such as ABaC, Ten’s, and Atempo, consolidating a career linked to fine dining and the management of kitchen teams.
He is currently executive chef of Atempo Barcelona, a restaurant distinguished with one Michelin star. From this position, he leads the culinary proposal and the restaurant team, developing a contemporary cuisine with Catalan and Mediterranean roots, marked by technique, creativity, and sensitivity. He also regularly participates in national and international gastronomic events, talks, and collaborations.
