Sergi Palacín’s journey in gastronomy began at the Cambrils Hospitality School, followed by a formative stage at El Bulli (2009). His career took a global turn when he joined Gaggan Anand (Gaggan Restaurant) in Bangkok, where, as part of the R&D team, he helped propel the restaurant to No. 1 on Asia’s 50 Best Restaurants (for four consecutive years) and No. 10 in the world.
Upon returning to Spain, Palacín contributed to the El Bulli Foundation, pioneering projects like Sapiens—a groundbreaking study on snacks—while simultaneously serving as Head Chef at Montbar in Barcelona. His passion for innovation led him to launch The Alchemix, his first solo venture, where he fused global flavors with creative freedom.
In 2023, he unveiled his most ambitious project yet: HIU Restaurant in Cambrils. Featuring an open kitchen and a commitment to sustainability, HIU showcases Palacín’s bold, technique-driven cuisine. His accolades include:
- Recommended Michelin Guide 2024-2025
- Recommended Repsol Guide 2024-2025
- Finalist – IX Chef of the Year Competition 2024
- Finalist – Madrid Foods Competition 2023 (Madrid Fusión)
- Top 20 Best New Openings in Spain 2023 (TAPAS Magazine)
- Award for Best Sustainable Tapa – I Catalunya Tapas Competition 2023
Recognized among the Top 10 Restaurants in Tarragona (Macarfi Guide) and Top 100 in Catalonia, Palacín continues to redefine modern gastronomy—one plate at a time.
