Javier Torres and Sergio Torres are identical twins and accomplished chefs holding two Michelin stars. They entered the culinary world at the age of 14. After pursuing individual careers and gaining experience in prestigious global restaurants, they reunited in 2002 to embark on new ventures together.

This scenario could easily describe the undertakings initiated by twin siblings, Javier and Sergio Torres, who are prominent figures in Spain’s progressive culinary scene. Born in Barcelona in 1970, they both chose their culinary paths simultaneously and received training at the Arnadi Cookery School (led by Mey Hofmann) in Barcelona. Following this, their paths diverged for a time, yet they maintained close communication, certain that they would eventually collaborate. In 2006, their attention turned towards Brazil, where the landscape, people, and diverse array of ingredients left a profound impact on them.

Sergio Torres possesses a strong fascination with innovation and the connection between culinary arts and scientific principles. His counterpart, Javier Torres, the other half of this dynamic culinary duo, gained recognition in Spain as the head chef at Can Fabes, a three-Michelin-star establishment founded by Santi Santamaría.

Cocina Hermanos Torres is a magical fine dining restaurant created in late 2017 by renowned Catalan twins Sergio and Javier Torres located in the Les Corts-neighborhood of Barcelona. Cocina Hermanos Torres is accoladed with three stars by Guide Michelin, a maximum three Repsol Suns by the most important Spanish dining guide and a green Michelin star for their comprehensive sustainable efforts throughout the entire operation.

In the summer of 2018, the Torres brothers marked a significant milestone by inaugurating Cocina in Barcelona – one of the most eagerly anticipated restaurants nationally. The establishment, fashioned from a former tire warehouse, defies conventional norms. The expansive 800 m2 space encompasses a variety of concepts: a culinary center, a hub for training and gastronomic innovation, as well as a platform for communication, sustainability, and health.

Dubbed “a kitchen that serves as a dining experience,” the core of this concept revolves around the kitchen itself. The Torres brothers aptly describe it as a “kitchen where you eat.” The heart of the establishment comprises nine specialized kitchens, occupying a substantial 70% of the total area.