is considered a chef unique in the world.
His first profession as a medical neurologist has printed his work very personal stamp, authentic and original.
He approaches cuisine from three vertices: science, health and art. Miguel believes these principles as his true mission within the culinary world. Creativity carried to the extreme, with the limits of natural and healthy, has characterized his work over the last 20 years. His only motivation is the overall pleasure the diner experiences with his food.
Miguel views diners in the same way he views his patients, “health and well-being are the first objective and should be kept intact throughout our existence.”
MIGUEL SANCHEZ ROMERA
MIGUEL SAnchez romeRA
MIGUEL SAnchez romeRA
is considered a chef unique in the world.
His first profession as a medical neurologist has printed his work very personal stamp, authentic and original.
He approaches cuisine from three vertices: science, health and art. Miguel believes these principles as his true mission within the culinary world. Creativity carried to the extreme, with the limits of natural and healthy, has characterized his work over the last 20 years. His only motivation is the overall pleasure the diner experiences with his food.
Miguel views diners in the same way he views his patients, “health and well-being are the first objective and should be kept intact throughout our existence.”
Neuroscientific background
DOCTOR and CHEF CONTRIBUTES
_30 year background in the field of the Neurosciences.
_10 years as a Michelin-starred chef and restaurant l’Esguard owner.
TO THE STUDY OF…
_Human neurosensory system.
_Perception with the five senses.
_Emotions.
_Memory.
_The pleasure of food.
COLLABORATION WITH…
_Multidisciplinary themes.
_Development of new products.
_Improvement of existing products.
_30 year background in the field of the Neurosciences.
_10 years as a Michelin-starred chef and restaurant l’Esguard owner.
TO THE STUDY OF…
_Human neurosensory system.
_Perception with the five senses.
_Emotions.
_Memory.
_The pleasure of food.
COLLABORATION WITH…
_Multidisciplinary themes.
_Development of new products.
_Improvement of existing products.
Neuroscientific background
DOCTOR and CHEF CONTRIBUTES
_30 year background in the field of the Neurosciences.
_10 years as a Michelin-starred chef and restaurant l’Esguard owner.
TO THE STUDY OF…
_Human neurosensory system.
_Perception with the five senses.
_Emotions.
_Memory.
_The pleasure of food.
COLLABORATION WITH…
_Multidisciplinary themes.
_Development of new products.
_Improvement of existing products.
_30 year background in the field of the Neurosciences.
_10 years as a Michelin-starred chef and restaurant l’Esguard owner.
TO THE STUDY OF…
_Human neurosensory system.
_Perception with the five senses.
_Emotions.
_Memory.
_The pleasure of food.
COLLABORATION WITH…
_Multidisciplinary themes.
_Development of new products.
_Improvement of existing products.
MERITS
DOCTOR of 30 YEARS
_Clinical Neurologist and Neurophysiologist.
_Head of the Neurology Department (Granollers, Barcelona).
_Specialist in Epilepsy.
INTERNATIONAL CHEF of 19 YEARS
_L’Esguard, Michelin starred-10 years.
_ROMERA New York.
_Consultant in Japan, Venezuela, China…
AUTHOR
_The Cuisine of the Senses (2001).
_Total Cooking (2006).
_ Neurogastronomía (2007).
_Feed your Brain (2017)
PROFESSOR
_ Science and Technology of Food, Human Nutrition School, University of Vic (Barcelona).
ENTREPRENEUR
_ Products in Cuisine, MICRI, in-house chocolates, smoked products, etc.
_Signature formula perfume.
_Clinical Neurologist and Neurophysiologist.
_Head of the Neurology Department (Granollers, Barcelona).
_Specialist in Epilepsy.
INTERNATIONAL CHEF of 19 YEARS
_L’Esguard, Michelin starred-10 years.
_ROMERA New York.
_Consultant in Japan, Venezuela, China…
AUTHOR
_The Cuisine of the Senses (2001).
_Total Cooking (2006).
_ Neurogastronomía (2007).
_Feed your Brain (2017)
PROFESSOR
_ Science and Technology of Food, Human Nutrition School, University of Vic (Barcelona).
ENTREPRENEUR
_ Products in Cuisine, MICRI, in-house chocolates, smoked products, etc.
_Signature formula perfume.
MERTIS
DOCTOR of 30 YEARS
_Clinical Neurologist and Neurophysiologist.
_Head of the Neurology Department (Granollers, Barcelona).
_Specialist in Epilepsy.
INTERNATIONAL CHEF of 19 YEARS
_L’Esguard, Michelin starred-10 years.
_ROMERA New York.
_Consultant in Japan, Venezuela, China…
AUTHOR
_The Cuisine of the Senses (2001).
_Total Cooking (2006).
_ Neurogastronomía (2007).
_Feed your Brain (2017)
PROFESSOR
_ Science and Technology of Food, Human Nutrition School, University of Vic (Barcelona).
ENTREPRENEUR
_ Products in Cuisine, MICRI, in-house chocolates, smoked products, etc.
_Signature formula perfume.
_Clinical Neurologist and Neurophysiologist.
_Head of the Neurology Department (Granollers, Barcelona).
_Specialist in Epilepsy.
INTERNATIONAL CHEF of 19 YEARS
_L’Esguard, Michelin starred-10 years.
_ROMERA New York.
_Consultant in Japan, Venezuela, China…
AUTHOR
_The Cuisine of the Senses (2001).
_Total Cooking (2006).
_ Neurogastronomía (2007).
_Feed your Brain (2017)
PROFESSOR
_ Science and Technology of Food, Human Nutrition School, University of Vic (Barcelona).
ENTREPRENEUR
_ Products in Cuisine, MICRI, in-house chocolates, smoked products, etc.
_Signature formula perfume.
Accolades
“One of most exciting meals of our lives”
Tim y Nina Zagat, Zagat Guide, USA
“One part neurologist, one part Michelin-starred chef …introducing diners to true food for thought””
Katy McLaughlin, Wall Street Journal, USA
“Unique in the World”
Cinc a Taula, La Vanguardia, Barcelona
“New York’s most acclaimed New Chef” … “the only physician to have ever moonlighted his way to culinary fame”
Neurology Today (Academia de Ciencias Neurologicas, USA)
“the most radical [cuisine] on the global food scene”
Críticos gastronómicos, España
Tim y Nina Zagat, Zagat Guide, USA
“One part neurologist, one part Michelin-starred chef …introducing diners to true food for thought””
Katy McLaughlin, Wall Street Journal, USA
“Unique in the World”
Cinc a Taula, La Vanguardia, Barcelona
“New York’s most acclaimed New Chef” … “the only physician to have ever moonlighted his way to culinary fame”
Neurology Today (Academia de Ciencias Neurologicas, USA)
“the most radical [cuisine] on the global food scene”
Críticos gastronómicos, España
“It is necessary to risk all to win it all”
Johann Willsberger, Alemania
“Miguel is a Chef who can hear the voice from heaven”
Hiroyoshi Ishida, Japón
“It’s like reaching the peak of civilization”
James Stewart, NYT USA, premio Pulitzer en periodismo economico
“Could be an Spanish neurologist the best chef in the world?”
Wall Street Journal, USA
Johann Willsberger, Alemania
“Miguel is a Chef who can hear the voice from heaven”
Hiroyoshi Ishida, Japón
“It’s like reaching the peak of civilization”
James Stewart, NYT USA, premio Pulitzer en periodismo economico
“Could be an Spanish neurologist the best chef in the world?”
Wall Street Journal, USA
Accolades
“One of most exciting meals of our lives”
Tim y Nina Zagat, Zagat Guide, USA
“One part neurologist, one part Michelin-starred chef …introducing diners to true food for thought”
Katy McLaughlin, Wall Street Journal, USA
“Unique in the World”
Cinc a Taula, La Vanguardia, Barcelona
“New York’s most acclaimed New Chef” … “the only physician to have ever moonlighted his way to culinary fame”
Neurology Today (Academia de Ciencias Neurologicas, USA)
“the most radical [cuisine] on the global food scene”
Críticos gastronómicos, España
“It is necessary to risk all to win it all”
Johann Willsberger, Alemania
“Miguel is a Chef who can hear the voice from heaven”
Hiroyoshi Ishida, Japón
“It’s like reaching the peak of civilization”
James Stewart, NYT USA, premio Pulitzer en periodismo economico
“Could be an Spanish neurologist the best chef in the world?”
Wall Street Journal, USA
Tim y Nina Zagat, Zagat Guide, USA
“One part neurologist, one part Michelin-starred chef …introducing diners to true food for thought”
Katy McLaughlin, Wall Street Journal, USA
“Unique in the World”
Cinc a Taula, La Vanguardia, Barcelona
“New York’s most acclaimed New Chef” … “the only physician to have ever moonlighted his way to culinary fame”
Neurology Today (Academia de Ciencias Neurologicas, USA)
“the most radical [cuisine] on the global food scene”
Críticos gastronómicos, España
“It is necessary to risk all to win it all”
Johann Willsberger, Alemania
“Miguel is a Chef who can hear the voice from heaven”
Hiroyoshi Ishida, Japón
“It’s like reaching the peak of civilization”
James Stewart, NYT USA, premio Pulitzer en periodismo economico
“Could be an Spanish neurologist the best chef in the world?”
Wall Street Journal, USA
Trajectory
Miguel Sanchez Romera, born in Argentina to Spanish parents, a dual major in Medicine and Fine Arts settled in Barcelona, Spain where he received his medical titles in Clinical Neurology and Clinical Neurophysiology.
In 1996 he opened L’Esguard, Michelin starred restaurant in Sant Andreu de Llavaneres, Barcelona, where he began to share with the world his passion for the arts through cuisine.
In 2008 he moved to New York where he opened his first US-based project, ROMERA. Currently he works simultaneously in New York, Shandong and Barcelona.
In 1996 he opened L’Esguard, Michelin starred restaurant in Sant Andreu de Llavaneres, Barcelona, where he began to share with the world his passion for the arts through cuisine.
In 2008 he moved to New York where he opened his first US-based project, ROMERA. Currently he works simultaneously in New York, Shandong and Barcelona.
Trajectory
Miguel Sanchez Romera Español nacido en Argentina, estudió Medicina y Bellas Artes y se estableció en Barcelona, España donde recibió los títulos de médico en Neurología Clínica y Neurofisiología Clínica.
En 1996 abrió su restaurante de estrella Michelin, L’Esguard en Sant Andreu de Llavaneres, Barcelona, donde empezó a compartir con el mundo su pasión por las artes a través de la cocina.
Desde 2008 es residente en Nueva York donde abrió su primer restaurante en USA, ROMERA. Actualmente trabaja simultáneamente entre Nueva York, Shandong y Barcelona.
En 1996 abrió su restaurante de estrella Michelin, L’Esguard en Sant Andreu de Llavaneres, Barcelona, donde empezó a compartir con el mundo su pasión por las artes a través de la cocina.
Desde 2008 es residente en Nueva York donde abrió su primer restaurante en USA, ROMERA. Actualmente trabaja simultáneamente entre Nueva York, Shandong y Barcelona.