Catalonia
Sergio y Javier Torres
Chefs at Cocina Hermanos Torres*** (Barcelona, Spain)
Brothers Javier and Sergio Torres developed an early passion for cooking. They have since developed their own distinctive style, based on respect for ingredients, technical skill, and a personal approach combining creativity and tradition.
They fell in love with cooking as children while watching their maternal grandmother, Catalina, in the kitchen. They learnt from her how to bring out the best in every ingredient, and years later they both decided to train under some of the greatest Spanish and international chefs. Sergio worked in renowned establishments such as Akelarre, Les Jardins des Sens and Alain Ducasse, while Javier trained under Jean-Louis Neichel, Santi Santamaría at Racó de Can Fabes, and Philippe Rochat at Crissier. This approach enabled the twins to combine their knowledge and experience, forging a solid shared culinary identity.
After various projects in Spain and Brazil, and their time at Dos Cielos, they realised their childhood dream in 2018 with the opening of Cocina Hermanos Torres (***) in their native Barcelona. Designed by Carles Ferrater’s OAB studio, the venue is conceived as a dining space with tables rather than a conventional restaurant and features a gabled roof. A large open-plan kitchen occupies the centre of the space, breaking down the barriers between chefs, front-of-house staff, and diners, who can observe the culinary process first-hand.
The brothers' cuisine emphasises the finest local and seasonal ingredients, particularly seafood and game, and seeks to preserve natural, pure flavours through precise and considered techniques. This has established the Torres brothers as international leaders in contemporary Spanish haute cuisine.
The restaurant currently holds three Michelin stars and a Green Star in recognition of its commitment to sustainability, as well as three Repsol Suns. Since 2025, it has been included in the extended list of The World’s 50 Best Restaurants.
