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Ell Bulli, Lasarte, Catalan in the Rosewood Hotel of Abu Dhabi… the list of restaurants where Antonio has made his career gives us a sense of his caliber as a chef.
What a resume doesn’t show
He learned the basics of cooking by observing his grandmother, though it was his mother who encouraged him to start experimenting with the stove. His first creation was a rice casserole and even today it remains a cherished favorite.
Perhaps the secret is in the fundamentals: salt is an essential, breakfast is his favorite meal of the day and the sea serves as the backdrop.
This Sabadell native claims that like Picasso, the muses of inspiration always find him working… and more than anything, listening. It’s listening to the needs of the clients, the reaction of head chefs and the recommendations of vendors that allows him to be as forthcoming and intimate a possible.
Returning to the roots
In the scene of culinary innovation, Antonio serves his diners a message of origins and tradition, authentic flavors left unmasked and allows the main ingredient to be the protagonist of the dish, be it lentils or seafood.
Sáez’s talent allows him to transport you to the point of origin, even when designing dishes for large events—in some cases more than a thousand people. Along with his great team of chefs, he manages to bring haute cuisine to large-scale events.