Kevin Meisse and Sergi Roca are two chefs with experience in working together as a team; they met working in the Restaurant Ca l’Enric, a one Michelin star holder, in Vall de Bianya. The new chefs, with their innovative vision, intend to provide "a new gastronomic experience that will remain loyal to the traditional cuisine that the Aradi has always been known for," Meisse explains.
Sergi Roca, trained at the Hotel Industry School in Girona and the Celler de Can Roca, has worked as chef de partie in the 21212 restaurant in Edinburgh and the Via Veneto in Barcelona, both of which hold one Michelin star. He has also worked as chef de partie overseeing the fish section at the Celler de Can Roca, a three Michelin star holder, and as head of cold dishes at the restaurants El Molí de l’Escala and Ca l’Enric.
Kevin Meisse, is a chef specialising in pastries, trained in the Training Centre for Apprentices in France, as head chocolatier. He has also been taught in modern techniques in pastries with Jordi Puigvert and at the École de Paris des Métiers de la Table as a BTM chocolatier. He has worked in more than 15 restaurants, among which two in particular are noteworthy: 50 Days by Albert Adrià, London and the Barcelona restaurant Hoja Santa, holding one Michelin star, where he worked as head pastry chef.
Born in Bordils, Lluïsa Hospital has been working at the Restaurant Aradi for more than 50 years. She became the dining room manager in 2012, a position she still holds.