The last year in school he starts to work at L'Aram restaurant, where he discovers the creative cuisine. In 1995 he becomes part of Ferrán Adrià's team at Talaia Mar restaurant, an important reference of Ferrán in Barcelona at the time. He was then handpicked by Ferran to work at el Bulli as his chef de partie on meat section, as well as assisting Ferran in his creative studio. At the time, he goes to Paris to learn and work with Pierre Gagnaire.
In 1997, he’s given the opportunity to open his own restaurant in Madrid, a city that welcomed his style of cuisine right away and with which he has established a profound complicity.
In December 1998 a first and humble version of “La Broche” is awarded its first Michelin Star.
In 1999, the international gastronomical academy awards him the prix de l'art de la cuisine auz chefs de l'avenir as chef with greatest projection, a title that in Spain only Martin Berasategui and Elena Arzak possess.
February of 2000, he moves into the luxurious Hotel Occidental Miguel Ángel and names the restaurant "La Broche. Sergi Arola". In December of 2000 they are awarded the 2nd Michelin Star and in 2003 he receives the national gastronomic award as chef of the year.
March 2004 he opened the restaurant Arola at the Ritz Carlton Arts hotel in Barcelona. Four years later he opens another Arola at the exclusive Ritz Carlton resort in Penha Longa, Portugal. The “Arola” restaurant brand is conceived as a casual and fun place to eat, revolving around a modern “tapas” concept.
In February 2008, he finally leaves La Broche to open his new flagship restaurant, Sergi Arola Gastro, where in a few months he’s awarded again with 2 Michelin stars. “Gastro” has room for 38 guests and is situated in the exclusive Chamberí area of Madrid.
In October 2009 opened “Arola 23”, at the hotel Tivoli de Mofarrej in Sao Paolo, Brazil. In november 2011, open" Vi-Cool" (C/Huertas, Madrid). A different concept to bring Sergi Arola´s gastronomy to everyone.