In the world of gastronomy, the typical image of a successful restaurant often involves a large and specialized team, where each member has a specific function. However, at the other extreme from what is normally observed, some brave chefs have shown that it is possible to run a restaurant by a single person.
On their own, they perform all the tasks required for their operation. These “lone wolves” have created unique gastronomic spaces, where their vision and skills shine without the need for a large team.
“539 Plats Forts”: restaurant run by a single person.
In Puigcerdà, a Catalan town, the restaurant “539 Plats Forts” has become a gastronomic reference point despite having only one person at the helm: the Argentinean chef Martín Comamala.
This extraordinary chef, with experience in renowned kitchens such as El Bulli and Casa Marcial, decided to embark on the adventure of running a restaurant on his own. Comamala found that by simplifying operations and reducing complexity, he could run a successful restaurant.
The Japanese bar he runs stands out for its wild cuisine and high quality products. This approach gives you incredible freedom and the ability to highlight your unique culinary skills. 539 Plats Forts: Escolas pias 41, 17520 Puigcerdà
“Bisavis Tavern” in Barcelona
In Barcelona, Eduard Ros took a similar route, leaving law for cooking. With his restaurant “Bisavis Tavern,” Ros tackles a bar for up to ten diners and manages a tiny kitchen in an impressively fluid manner.
Its focus is on offering an authentic culinary experience and an outstanding wine cellar. Ros decided to do it all himself because of his undisciplined nature as a subordinate and his desire for independence. Although some considered him “crazy” for his choice, he has proven that it is possible to run a restaurant on his own. Bisavis Tavern: C/ de Tavern, 11 bis, 08021
These sensational chefs handle many tasks ranging from selecting ingredients and creating the menu, to handling social media and managing reservations. Not to mention that they cook without help, even in front of their guests, while they wash dishes, clean or act as sommeliers and waiters.
It is a superhuman effort with which these solo chefs have demonstrated that team discipline is not always necessary for the success of a restaurant.
Their courage and passion have allowed them to establish unique and vibrant businesses that stand out for their uniqueness and the dedication of their owners.
In addition, they demonstrate that independence and authenticity can be key ingredients for success in the world of gastronomy, which in Catalonia and particularly in Barcelona, is highly recognized even worldwide.
