Biography
Guillermo Corral was born in Tarragona, Spain, the heart of modern gastronomy, and from a young age, it was clear that food was his true passion. Raised in a Franco-Spanish family, he was surrounded by rich culinary traditions, where large family gatherings were defined by sumptuous Spanish and French feasts. While other children played in the garden, Guillermo preferred the kitchen, learning to cook alongside his grandmother, uncles, and parents, igniting a love for the art of gastronomy.
At just 14, he began working in a professional kitchen during weekends and holidays, deepening his connection to the culinary world. This passion only grew stronger, and after completing his basic studies, he pursued a culinary career at the prestigious Joviat Hospitality School in Manresa, Spain at age 16, where he gained a solid professional foundation and adopted a life philosophy that would guide his future. Simultaneously, he worked at the renowned Michelin starred Lluçanes Restaurant under Angel Pascual, where he honed his skills in handling local products such as game, mushrooms, orchard produce, and seafood.
After two years, Guillermo was given the responsibility of leading a young, dynamic team as banquet chef at the Mon Sant Benet project (Alicia Research Center, Hotel, and Resort), where he created and developed menus for both savory and pastry dishes. Following three successful years at Mon Sant Benet, Chef Guillermo joined Hotel Arts in Barcelona, a prestigious establishment with over 100 chefs, further sharpening his culinary management skills.
In 2011, Guillermo joined the celebrated two Michelin starred Lasarte Restaurant in Barcelona, Spain where he worked under the guidance of the renowned Chef Martín Berasategui. There, he perfected his techniques and developed an unwavering commitment to precision and excellence in the kitchen.
In 2013, Guillermo made a bold decision to pivot his career, joining Sosa Ingredients as a Technical Advisor. His new role allowed him to work on the development of new products, applications, and techniques, traveling internationally to spread the company’s philosophy through demonstrations and culinary exhibitions. Today, Guillermo’s work takes him across the globe, from international fairs to prestigious culinary events.
Key Achievements:
- Winner of the Joviat Culinary School Award (2006)
- Best Mix of Cooking Contest at Joviat Culinary School (2007)
- Winner of the Best Young Chef of Catalonia Competition (2011)
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