Constructing Albert
September 13, 2017

Albert Adrià has all the ingredients of a creative genius. Playing a key role in the creation of elBulli, the greatest restaurant in history, wasn't enough. Escaping the shadow of his famous brother Ferran, Albert is seeking his own success.

The most important revolution in culinary history took place in a remote cove on the Catalan coast. The Big Bang of creative discovery that was elBulli sparked from the minds of two brothers from a poor suburb of Barcelona, and gave birth to a new gastronomic universe. Since then the name Adrià has become synonymous of creativity.
Ferran is the famous maestro people know, however, with 29 years of a brilliant career behind him, the only recognition Albert has achieved is that of being the most underrated chef in the world.

At just fifteen, without vocation or aspiration, Albert reluctantly started working with his brother. He soon found in cuisine a blank canvas on which to experiment and express his previously untapped creativity. A character full of contradiction, Albert’s career progressed far from the media spotlight that shone on Ferran during the rise of elBulli.
A self-proclaimed outsider, Albert has never sought fame and fortune. He concentrated in fighting the monsters of pure creativity, leading elBarri Taller, the R&D department that came up with the innovations and techniques which lead elBulli to the pinacle of global cuisine. 

Two years after elBulli closed its doors, Albert is in the midst of a herculean creative adventure. In Parallel, Barcelona’s crumbling theatre district, Albert is building a gastronomic mile. 

At the heart of this growing empire is Tickets, a restaurant in which nothing is impossible, elevating the humble tapas to haute-cuisine. Next door 41° shines with a special light. Conceived as a mini elBulli seating just sixteen fortunate dinners, it explores the heights of culinary creativity. Albert’s fertile vision does not stop there: Pakta, japanese-peruvian fusion with the Adrià stamp; Bodega1900, a homage to Catalan vermouth culture; Hoja Santa, an immersion into the depths of traditional mexican cuisine; and Enigma, his most ambitious project, and the one he hopes to turn into one of the best restaurants in the world. 

Each very different from the other, they all bear his personal signature. This is Albert’s proclamation of self-assurance, his attempt to escape the shadow of the now legendary elBulli and enter the Pantheon of great chefs. This is Albert constructing himself.

“One of the most influencial people in the world of food” -- TIME MAGAZINE

“Nobody in the world makes restaurants like Albert Adrià” -- EATER

“Albert has had the misfortune of being my brother. I really think he is the best chef I’ve ever known” -- FERRAN ADRIÀ

Genre: Documentary
Length: 82 minutes
Format: 16:9 (2.35:1 Letterbox)
Status: Word Premiere at San Sebastian Film Festival 2017
Release: 2017

Trueday Films production
In coproduction with Televisió de Catalunya and Alexandra Film
Based on an idea by Unto
With the support of the Institut Català de les Empreses Culturals, Institut Ramon Llull, Estonian Film Institute,Cultural Endowment of Estonia
With the collaboration of Damm and Lavazza

Executive Producer: Laura ColladoMarianne Ostrat
Executive Director TVC: Joan Salvat
Executive Producer TVC: Muntsa Tarrés
Producer: Laura Collado
Directors: Laura ColladoJim Loomis
Cinematographer and Editor: Jim Loomis
Camera: Jim LoomisManu BenaventeAntonio Pérez MoleroMatthew Murdock
Music: Arian Levin
Sound Design: Horret Kuus
Colorist: Esther Tejada
Graphic Design: David Martínez
Credits Design: Margus TammikJan Viljus


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