Neurologist, professor of food science and technology and artist in the kitchen, Miguel Sánchez Romera, born in Córdoba (Argentina), studied Medicine and Fine Arts and settled in Barcelona, where he received his medical degrees in Clinical Neurology and Clinical Neurophysiology. In 1996 he opened his restaurant L’Esguard in Sant Andreu de Llavaneres, which was awarded a Michelin star. In 2008 he also opened his first restaurant in New York and throughout his career has had several restaurants in different cities around the world (Barcelona, New York, Yokohama and Caracas). He currently lives in Barcelona, New York and Shandong (China), where he runs a culinary consulting company. As a doctor, he has been training in the field of neurology for more than thirty years and is a specialist in the human sensorineural system, perception with the five senses, the cultural interpretation of food, emotions, memory and the pleasure of food.
Top