Who is Miquel Antoja?

His dedication led him to become chef director of Michelin-starred restaurants.

Miquel Antoja embarked on his culinary journey at the age of 20, enrolling in the School of Hospitality and Tourism in Sant Pol de Mar, Barcelona, Spain. Here, he discovered his passion for gastronomy. Complementing his three years of training, he pursued an additional year specializing in patisserie. This paved the way for his career as a head pastry chef in several prestigious luxury hotels.

Subsequently, Miquel honed his skills at Dolç patisserie in Barcelona, working alongside renowned pastry chef Yann Duytsche. He then ventured back into the savory realm, dedicating three years to the acclaimed Ramón Freixa Madrid restaurant, contributing to its achievement of a second Michelin Star.

In 2012, he joined the team at Carme Ruscalleda's Sant Pau restaurant, an establishment boasting 3 Michelin stars. Miquel's role evolved into Executive and Creative Chef, where he crafted culinary creations not only for Sant Pau but also for other renowned restaurants, including Moments (2 Michelin stars) and Sant Pau, Tokyo (2 Michelin stars).

Today, Miquel focuses on restaurant consultancy, providing training, catering services, and collaborations with major brands, sharing his culinary expertise with the world.

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