The chef behind the fire.
Trained at Hofmann and in the Michelin-starred kitchens of Moments, Villa Retiro and Xerta. Today he leads Aflamas with a cuisine of his own: fire, produce and emotion.
Three paths
that shape a cook.
Cooking isn't learned in a single place. It's built with schooling, with technique from the great houses, and with all the hours no one sees.
The school
Hofmann. One of Barcelona's great cooking schools. There Pau learns the fundamentals, the discipline, the respect for the craft. The base on which everything else is later built.
The kitchens
More than ten kitchens. Three Michelin-starred. Houses that shape the way of understanding produce, technique and detail. That's where the standard defining Aflamas today comes from.
His own path
And everything else. The hours before the fire, the produce that changes with the season, the successes and mistakes that only teach you when you're alone in your own kitchen. That's the part that appears on no résumé, and the one that most defines Aflamas.
"My learning doesn't come only from high distinction. I've also grown in kitchens where produce is worked with respect, humility and a truth that leaves its mark."
Cuisine in one sentence.
A cuisine of fire and produce that stirs emotion through unexpected balances.
Fire as the starting point.
At Aflamas fire isn't just another technique. It's the origin of the dish, what defines texture, aroma, temperature. Cooking with fire is cooking with presence: every ember demands attention, every product reacts differently. That's where the truth of each dish comes from.
Produce as truth.
Season, proximity, integrity. Produce isn't disguised: it's respected. Each ingredient reaches its best version when worked in just the right measure. No artifice, no excess. Only what the guest will remember.
Detail as the vehicle of emotion.
I cook this way because I believe in sparking emotion through detail: aromas, textures and ingredients in just the right measure that raise doubt… and end up revealing flavours you'd never tasted before.