Albert Ortiz Lázaro, our chef has wide experience as a cook in the world of gastronomy
He studied at The University School of Hotel Management and Tourism of Sant Pol de Mar (EUHT). His objective was to enter deeper into this world when he finished his studies so he decided to work as cook in the most prestigious restaurants in the world.
In “El Racó de Can Freixa”,of Ramón Freixa, where he was able to increase his cooking knowledge. He realised that his passion for gastronomy was becoming more and more intense.
In Ferran Adrià’s El Bulli, he learnt the discipline one needs in a kitchen as well as how to apply techniques and creativity there.
Afterwards, he sent an application to do practical trainning in Arzak’s restaurant in San Sebastián. There, his love for cookery reached levels that he could have never imagined thanks to the work and the environment of the cooking genius, Juan Mari Arzak, and also thanks to the warmth of his family and his team.
On his return to Catalonia, he became part of the Roca brother’s team in “Celler de can Roca restaurant ” . There, they offered him the posibility to manage an specific part of the kitchen for two years. In this restaurant he got to know the technique of Joan and Jordi Roca and the wisdom of Josep Roca.
The AXOL restaurant, which he runs jointly with his sister Xenia, is a project which owes much to the effort and sacrifice of hard years of work of his parents who have been working in the hotel industry for 20 years. Nowadays ,you can find them at Xaret Restaurant in Cabrils(www.restaurantxaret.com).
At the end of the road, a dream becoming reality: AXOL, where is offered a unique syle forged by some of most prestigious kitchens of the world.