Oriol Fernández

Biography

Oriol Fernández Moreno’s career has been shaped by a passion for cooking and a deep connection with ingredients and the local area. He entered the world of gastronomy at the age of 15, at his parents’ restaurant, where he took his first steps in a profession that would, over time, become his way of understanding and expressing gastronomy. He later continued his training and worked alongside leading professionals in the sector, an experience that enabled him to broaden his culinary vision and refine his technique. His journey took him to France, where he worked with Alain Ducasse, before joining Romain Fornell’s team, with whom he embarked on a new chapter in his career. In 2020 and 2022, he took part in the prestigious Bocuse d’Or competition, an experience that helped enrich his career and his vision of haute cuisine. Since 2023, he has been head chef at Candlelight, located within the Hostal de la Gavina in S’Agaró, as well as overseeing the culinary offering at the Hotel Ambassador in Zermatt, Switzerland. His cuisine is centred on the Mediterranean, seasonal produce and respect for the ingredients. This philosophy seeks to highlight the local environment, its richness and the identity of each ingredient, based on one fundamental principle: cooking to create pleasure, emotion and an authentic connection with the region. Translated with DeepL.com (free version)