After two years of studying architecture, he decided to change his path and fully dedicate himself to the culinary world. Aware of the industry he was entering, his goal and perseverance were solely focused on working hard and learning to the maximum.
From the very beginning, he knew that to eventually lead a prestigious establishment, he had to start from the bottom and climb his way up steadily. He trained in different establishments, even if they were not well-known, taking on roles such as commis, chef de partie, sous chef, until he became the head chef at a renowned two-Michelin-starred restaurant in Barcelona. After acquiring the necessary experience, he decided to join, in the last few years, a team that provided culinary consulting to all kinds of food-related businesses, who are still considered industry leaders today.
With clear ideas in mind, he is certain that he can contribute his experience and knowledge to 100% Lab, in order to make an impact in a constantly evolving sector.
Expert in molecular gastronomy and haute cuisine, he was Chef of his own restaurant, international consultant for different groups and later, partner and founder of the prestigious Buffet&Ambigú bookstore, considered a reference and meeting point for professionals and the avant-garde of haute cuisine.
Fifteen years ago, Ángel founded Cocina Sin Límites, a renowned company in gastronomy and services specialized in creating innovative solutions for the kitchens of the best professionals worldwide.
Under the brands 100%Chef and 100%Barman, Cocina Sin Límites currently exports more than 2000 references to the 5 continents, with presence in more than 70 countries, being also exclusive distributors of leading professional brands.
Damià is a creative person who often chooses the more challenging path to achieve excellence. He studied theater and film direction while working as a waiter to fund his education. Later, he left the film industry to pursue hospitality, where his innate talent for service was recognized. After completing his studies, he worked in Michelin-starred restaurants, excelling as a cheese affineur, maître, and restaurant director.
From a young age, Damià showed a great passion for mixing different products, influenced by his father’s love for cocktails. At eleven, he began experimenting on his own with a cocktail shaker and books. This passion led him to work in renowned cocktail bars in Barcelona, where he set trends with his Bites & Cocktails.
At 29, he founded his own consulting company specializing in the restaurant industry, combining his love for training and hospitality. He has worked as a consultant for the Generalitat, restaurants, and hotel chains, and he created and directed the first university course in cocktail making in Spain at the University of Barcelona.
Joining 100% Lab as an expert bartender, he hopes to unleash his creativity to enhance and streamline processes and techniques in this growing industry.
Andrew is a self-taught chef with more than twenty years of experience in the hospitality industry, spanning culinary operations, leadership, and innovation. He began his career in foundational roles both in the kitchen and on the floor, eventually moving into positions such as Head Chef, Executive Chef, culinary advisor, and consultant.
His growth has been driven by hands-on practice, ongoing experimentation, and independent study, blending advanced technique with creative thinking and a strong operational mindset.
Andrew has led multiple restaurant openings and played a key role in developing culinary concepts centered on efficiency, identity, and sustainability.
His work often incorporates fermentation, low-intervention cooking, and product-driven methodologies aimed at building a healthier, more transparent food system. He works closely with producers, artisans, and farmers, prioritizing seasonality and traceability as core principles in his creative process.
In recent years, he has collaborated with research groups, R&D teams, and culinary education spaces, bringing a technical and pragmatic approach to ingredient transformation, workflow design, and sensory analysis.
With his addition to 100% Lab, Andrew brings experience, insight, and a forward-thinking, transformative vision to continue pushing the boundaries of contemporary cuisine.