Chefs

Born in Barcelona in 1962, he began his journey through the world of fine cuisine in 1975. His career has been linked to the Tragaluz Group for the last two decades, the same time period during which he has been experimenting with rice and scoring successes with his rice-based dishes. In 1997, the year that Agua (the Tragaluz Group's first beachside restaurant) opened, Triano forged his path as an expert in the field of rice-based cuisine, refining his technique while fully devoted to the restaurant's speciality: charcoal-oven baked rice dishes.

He is currently the director of the restaurant Pez Vela, an updated concept of the beach bar which forms part of the Tragaluz Group, on a site along the extension of La Barceloneta. This veteran chef also runs the kitchens at two other restaurants in the same Group: Agua (seafood) and Bestial (Italian and Mediterranean), both located near Barcelona's Olympic Port. Pez Vela, as well as Agua and Bestial, all share their passion for simple cooking with high-quality, very fresh food, but they also like to do so in privileged locations, with unique views over the sea and city. "When it comes to the secret of a good rice or great paella, the chef's technique is just as important as the quality of the products used. However, the task involves more than just combining a set of ingredients and following a series of instructions. If there is something truly essential in this process, it is affection, love and dedication: being excited about cooking the dish, paying close attention, listening and even speaking to the rice," states Evaristo.

For the last three years, Triano has been giving theoretical and practical courses on rice at the Pastry School of the Barcelona Guild, which entered into an agreement with the Culinary Institute of America in New York. As has become the norm over the last five years, these two institutions have been working together on a teacher and student exchange programme to share knowledge, ideas and projects, as well as increasing awareness about new techniques, setting trends and becoming mutually enriched on a professional level by training chefs of great prestige.