Back | Home Agenda

Oriol Casals

Oriol Casals | Teòric Taverna Gastronòmica Barcelona, Spain

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.

Sessions

14:30h

Showcooking | .

Showcooking-What Happens Before the Plate

Oriol Casals Teòric Taverna Gastronòmica Chef Speaker

2026-11-04 14:30 2026-11-04 15:30 Europe/Madrid Showcooking-What Happens Before the Plate Behind every dish there is much more than a recipe. There is a territory, farming, seasonality, knowledge, and people working to ensure that every product reaches the kitchen at its very best. What Happens Before the Plate is a live cooking demonstration that brings together two worlds — the farm and the kitchen — to highlight the value of everything that happens before an ingredient reaches the table.
Chef Oriol Casals, from Teòric Taverna Gastronòmica, will prepare a vegetable-focused dish live: roasted butternut squash, squash romesco and black trumpet mushrooms. Rooted in seasonality and locally sourced produce, the dish shows how cooking can interpret its surroundings, respect the ingredients and transform seemingly simple products into a gastronomic experience.
He will be joined by Germán Domínguez, a farmer from the Parc Agrari del Baix Llobregat and the person behind El Nano Farinetes, who will introduce the audience to the reality behind the food we eat. Drawing on his own experience, he will discuss his responsible farming project, the recovery and preservation of traditional varieties, and the importance of generational renewal in securing the future of farming.
The kitchen and the farm will thus share the same stage to tell the story of the journey from the land to the plate and highlight the importance of a direct relationship between producer and chef. An opportunity to discover that choosing local, seasonal produce is not only a gastronomic decision: it also means protecting the territory, recognising the work of farmers and helping to build a more sustainable, responsible food system with strong roots in its local environment. Aula Alimentació Sostenible Barcelona

Wed 4

14:30h - 15:30h Aula Alimentació Sostenible Barcelona Free access