Chefs
Speaker
Fina Puigdevall y Martina Puigvert
Chefs at Les Cols** (Olot, Girona, Spain)
Fina and Martina, mother and daughter, both head chefs, understand gastronomy in the same way, in connection with a landscape, a history and a product.
Since 1990 Fina Puigdevall has been in charge of Les Cols, a restaurant set up at the "masía" farmstead she grew up in, and which was the location for her personal project and also where she brought up her family. Her daughters Martina, Clara and Carlota are now following in the footsteps of Fina and her husband Manel Puigvert, in a business they operate as part of their raison d'être, in harmony with the surroundings, and focusing on La Garrotxa produce: buckwheat, La Vall d’en Bas potato, maize, country fowl, ratafía liqueur, chestnuts, turnips, fungi etc.
The torch is being passed on at Les Cols in the same natural way as the seasons change throughout the year. Martina Puigvert, 27, is now head chef and also head of R+D, tasks she shares with her mother as though they were part of the family. Puigvert graduated in Gastronomy and Culinary Arts from the Basque Culinary Center, she has worked in-house at Lúa (Madrid), Koy Shunka (Barcelona), Blue Hill at Stone Barns (USA) and Gustu (Bolivia), and she is familiar with the place and the territory. Remember her name.
