After studying in the School of Hotellery in Cambrils and having spent some time in el Bulli he grew and spent valuable time with Gaggan Anand (Gaggan Restaurant), with whom, working in the R&D department, they placed the Indian restaurant in the number One position in the list of the The 50 Best Restaurants in Asia , and in nº10 position worldwide. When he returned, Palacín joined the elBulliFoundation to develop the project “sapiens”, involving snacks, among others. Now, in The Alchemix, his first project as a proprietor, he mixes different types of knowledge, while freely expressing all the acquired background on the plate.
Barman and pastry chef, Ignacio Ussía (Barcelona, 1985) studied in ESHOB and began his career in Via Veneto and Ideal Cocktail Bar, two well renowned establishments in Barcelona. At 27, having already trained as a professional barman, he arrives to Gaggan as a bar manager. Four year in the best Asian restaurant open Ussía’s mind. During this time, he also assists to many masterclasses around the world. He comes back to Barcelona to learn pastry making in Hofmann and to fulfill his dream,… The Alchemix.