Oriol Casals

Biography

Oriol Casals is chef and co-owner of Teòric Taverna Gastronòmica in Barcelona, a restaurant project he founded in 2016 together with Teo Rubio, built around a contemporary approach to Catalan cuisine and its culinary heritage.
A graduate in Gastronomy and Culinary Arts from the Basque Culinary Center, Casals has further developed his training and professional experience in renowned kitchens including Calima, Lluerna, Gat Blau and Pangea. This journey has enabled him to explore a wide range of culinary techniques and gastronomic approaches.
At the helm of Teòric’s kitchen, Casals creates contemporary Catalan cuisine deeply rooted in the region and its traditional recipes. His cooking places particular emphasis on seasonal, organic and locally sourced ingredients, combining respect for tradition and culinary technique with a modern perspective. His gastronomic philosophy celebrates the flavours and identity of the territory, with a particular focus on the Catalan “mar i muntanya” (sea and mountain) tradition, reinterpreted through creativity and a deep respect for the ingredients.