Enric is a chef who is the heir of a line of chefs who, with an extraordinarily well-organised head and a fantastic imagination, offers his own cuisine based on traditional Empordà recipes. He has always been known for his constant work on the dissemination, praise and promotion of Empordà cuisine and of the collective that logically makes it possible, Girona chefs. All this has made him a fundamental character on the gastronomic scene of the region.
His link to the world of gastronomy came from his mother who, in her homeland, had always been working in kitchens. After studying at several tourism universities, his personal and professional restlessness gradually steered him towards the world of wines. He moved to Spain and worked for several hotel and restaurant chains with national recognition. He finally joined the Sallés Hotels chain, to take charge of the Sallés Hotel & Spa Cala del Pi Catering Department, in particular as the F&B manager and sommelier of its Aurum Restaurant.