Management, the key for the ’50 Best’

Last week British magazine Restaurant published The World’s 50 best restaurants list for 2015. The first position was awarded to El Celler de Can Roca, confirming again the important role of Spanish Cuisine in the international arena. Spain has ranked 7 restaurants in the ‘50 Best’, 5 of which in the top 20. These establishments are an example of excellence and creativity in the kitchen but also a clear example of how management helps to make a profitable business. Starting with the number 1, the Roca brothers are currently engaged in other projects complementary to their flagship restaurant: Such is the case of La Masia, a gastronomic projects incubator in which the emphasis is on innovation and training. Besides, the brothers are touring the world to present their cuisine. Their current summer tour will take them to Argentina, United States and Turkey. Another example of the Roca’s diversification is Rocambolesc, an ice cream parlor that retrieves the classic spirit and is located in their native Girona and also in Madrid. When talking about innovation and disseminating knowledge we should mention Andoni Luis Aduriz, chef of Restaurante Mugaritz (no. 6 on the list), who has started other side projects in the field of culture, design and innovation in order to provide their visitors a total experience.


Other examples of how to complement the offer of a fine dining restaurant are found in chefs Eneko Atxa (his restaurant Azurmendi is no. 19 on the ’50 Best’) and Quique Dacosta (no. 39 on the list). Atxa has turned his restaurant into a gastronomic complex that even produces its own wine in collaboration with the winery Gorka Izaguirre. Atxa is also betting on the bistrô concept with the opening of Prêt à Porter in Bilbao. The chairman of the Advisory Board at Gasma, Quique Dacosta, has taken his business diversification efforts a step ahead with the brand Daco & Co and the idea of exporting the culinary concept beyond our frontiers. Dacosta’s brand has a strong presence in Valencia with restaurants like Vuelve Carolina, Mercat Bar or Poblet (one of the most famous eateries in the capital, awarded with a Michelin star and two Repsol Suns).

The importance of the format

Two other Spanish restaurants on the ’50 Best’ list are examples of how a strong format can also be a guarantee of success. That is the case of restaurant Etxebarri (no. 13 on the list), which has updated the brasserie concept with an innovated cuisine with a traditional base. Etxebarri’s commitment to quality has paid off with the biggest jump in the prestigious list. This year’s novelty is Albert Adrià’s entry on the list (at no. 42). The Spanish chef also won the Award for Best Pastry Chef and his restaurant Tickets Bar is a commitment to introduce the ‘tapas’ format in the haute cuisine. Finally, completing the Spanish presence on the list, we find restaurant Arzak (at no. 17). Arzak represents a family saga that has continued to evolve. Apart from their restaurant, chef Juan Mari and his daughter Elena have also developed a signature cuisine catering service and a customized consulting company named Arzak Instructions. In short, this year’s List highlights the importance of culinary management on the road to success and excellence. This has always been clear to us at Gasma. Therefore, Culinary Management represents up to 40% of the teaching hours in the Bachelor’s Degree in Gastronomy that Gasma and CEU-Cardenal Herrera University will begin imparting this fall in Castellón.