Chef Xavier Pellicer, former student of EUHT StPOL, enters the universe of the Plant Based Untouchable Chefs

After receiving the title of Best Vegetable Restaurant in the World for two years, in 2020 chef Xavier Pellicer has been named personality of the year by “We’re Smart Green Guide” and has become part of the list “Plant Based Untouchable Chefs” of this guide.

It is not the first time that We’re Smart Green Guide recognizes the work of chef Xavier Pellicer. In fact, in 2018 and 2019 the chef received the title of Best Vegetable Restaurant in the World for the homonymous establishment he runs in Barcelona. Now, in 2020, the guide has named him Personality of the Year and included him in the “Plant Based Untouchable Chefs” list.

Healthy kitchen

According to the chef Xavier Pellicer, his cuisine at the Barcelona restaurant is healthy kitchen and seeks a balance between the pleasure of ingestion and the well-being of digestion. A commitment to biodynamics with organic, local and healthy products.

This philosophy and style – healthy and natural cuisine in which the product becomes the main protagonist – is what has led it to hold the title of the best vegetable restaurant in the world in recent years.

From EUHT StPOL to the top of the best vegetable restaurants in the world

Xavier Pellicer is one of the prestigious chefs who has been trained at the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar. He studied the Bachelor’s Degree in Hospitality and Tourism Management and today he is part of the EUHT StPOL Alumni network.

Among the EUHT StPOL Alumni there are also chefs such as Ramon Freixa (Restaurant Ramon Freixa Madrid **), Mario Castrellón (Maito, Panama), Miquel Aldana (TresMacarrons *, El Masnou), Benito Gomez (Restaurant Bardal **, Ronda), José Carlos Fuentes (El Club Allard *, Madrid), Alejandro Sánchez (Restaurante Alejandro *, Roquetas del Mar) or Joel Castanyé (La Boscana *, Bellvís), among others.

Before opening his restaurant Xavier Pellicer in Barcelona, the chef worked in Racó de Can Fabes, Abac and other renowned restaurants. From EUHT StPOL we congratulate the chef for his successes.