An adventurous spirit and a restless nature coexist in Bruno Ruiz with the seriousness and the discipline of a professional who is passionate about his craft. His vocation was predestined and drew on the experiences and flavours enjoyed with his family - he always relished using his grandparents’ oven and tinkering with the stoves while his father was cooking.
He studied in Denia and enriched his training alongside great master chefs. Working at Celler de Can Roca completely revolutionised his way of understanding cuisine and drove him to continue travelling in search of new experiences. In San Sebastian he was mentored by Martín Berasategui and Pedro Subijana, with whom he had the opportunity to learn the philosophy and techniques of cuisine at the highest level.
His career, since then, has evolved with projects in tune with his style of cuisine, and so he envisages his arrival at Aticcook, a unique stage to showcase that special identity. His cuisine is based on local produce, without dismissing other products from around the world, always with the affection and sensitivity that characterises Bruno Ruiz.