{"id":53602,"date":"2020-10-07T11:02:22","date_gmt":"2020-10-07T09:02:22","guid":{"rendered":"https:\/\/www.santpol.edu.es\/el-chef-xavier-pellicer-antiguo-alumno-de-euht-stpol-entra-en-el-universo-de-los-intocables-de-las-verduras\/"},"modified":"2020-10-09T17:05:50","modified_gmt":"2020-10-09T15:05:50","slug":"chef-xavier-pellicer-former-student-of-euht-stpol-plant-based-untouchble-chefs","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/chef-xavier-pellicer-former-student-of-euht-stpol-plant-based-untouchble-chefs\/","title":{"rendered":"Chef Xavier Pellicer, former student of EUHT StPOL, enters the universe of the Plant Based Untouchable Chefs"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<strong>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 \u201cWe&#8217;re Smart Green Guide\u201d and has become part of the list \u201cPlant Based Untouchable Chefs\u201d of this guide.<\/strong>[\/vc_column_text][vc_separator][vc_column_text]It is not the first time that <strong><a href=\"https:\/\/weresmartworld.com\/en\/we-re-smart-green-guide\/\" target=\"_blank\" rel=\"noopener noreferrer\">We\u2019re Smart Green Guide<\/a><\/strong>\u00a0recognizes the work of chef Xavier Pellicer. In fact, in 2018 and 2019 the chef received the title of <strong>Best Vegetable Restaurant in the World<\/strong> for the homonymous establishment he runs in Barcelona. Now, in 2020, the guide has named him <strong>Personality of the Year<\/strong> and included him in the &#8220;<strong>Plant Based Untouchable Chefs<\/strong>&#8221; list.[\/vc_column_text][vc_column_text]<\/p>\n<h2><strong>Healthy kitchen<\/strong><\/h2>\n<p>According to the chef Xavier Pellicer, his cuisine at the<a href=\"http:\/\/www.xavierpellicer.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"> Barcelona restaurant<\/a> <strong>is healthy kitchen<\/strong> 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.<\/p>\n<p>This philosophy and style &#8211; healthy and natural cuisine in which the product becomes the main protagonist &#8211; is what has led it to hold the title of the best vegetable restaurant in the world in recent years.[\/vc_column_text][vc_column_text]<\/p>\n<h2><strong>From EUHT StPOL to the top of the best vegetable restaurants in the world<\/strong><\/h2>\n<p>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 <a href=\"https:\/\/santpol.edu.es\/en\/bachelor-degree-in-hospitality-and-tourism-management\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bachelor&#8217;s Degree in Hospitality and Tourism Management<\/a> and today he is part of the<a href=\"https:\/\/santpol.edu.es\/en\/success-stories\/\" target=\"_blank\" rel=\"noopener noreferrer\"> EUHT StPOL Alumni network<\/a>.<\/p>\n<p>Among the EUHT StPOL Alumni there are also chefs such as Ramon Freixa (Restaurant Ramon Freixa Madrid **), Mario Castrell\u00f3n (Maito, Panama), Miquel Aldana (TresMacarrons *, El Masnou), Benito Gomez (Restaurant Bardal **, Ronda), Jos\u00e9 Carlos Fuentes (El Club Allard *, Madrid), Alejandro S\u00e1nchez (Restaurante Alejandro *, Roquetas del Mar) or Joel Castany\u00e9 (La Boscana *, Bellv\u00eds), among others.<\/p>\n<p>Before opening his restaurant Xavier Pellicer in Barcelona, the chef worked in Rac\u00f3 de Can Fabes, Abac and other renowned restaurants. From EUHT StPOL we congratulate the chef for his successes.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]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<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":53547,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6992,6993,1973,4726],"tags":[9235,9236,1977,9237,7856,7253],"class_list":["post-53602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni-2-en","category-alumni-ca-en","category-alumni-3","category-noticias-home-en","tag-alumni-euht-stpol-en","tag-antiguo-alumno-euht-stpol-en","tag-chef-en","tag-mejor-restaurante-verduras-del-mundo-en","tag-stpol-alumni-en","tag-xavier-pellicer-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Xavier Pellicer, former student of EUHT StPOL, enters the universe of the Plant Based Untouchable Chefs - St. POL Hospitality &amp; 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