Jordi Vilà knew early in life that food was his calling, and began working on his craft at Barcelona’s Baixas bakery at the young age of fifteen. Trained at the Escuela de Hostelería Joviat (Joviat Hospitality School) in Manresa, his background includes experience in the kitchens of the renowned Casa Irene, Neichel, Vivanda, Joan Piqué and Jean Luc Figueras restaurants.
Vilà came together with partner Sònia Profitós in 1998 to open their restaurant Abrevadero in Barcelona’s Paralelo neighbourhood. It was here that Vilà gave form to his colourful and complex way of understanding traditional Catalan cuisine. Recognized as one of the city’s up and coming chefs, Vilà opened the now nationally and internationally renowned restaurant Alkimia in 2002.
Alkimia was awarded its first Michelin star in 2005, followed a year later by the Best Pastry Chef award from “The Best in Gastronomy” guide, which gave the restaurant a score of 8.5. Today Vilà divides his time between his work at Alkimia and the management of Saltimbocca, Dopo, Vivianda and most recently Velodrome and Moritz restaurants.