Jordi Anglí, executive chef of Grup Travi, began his training at the prestigious Hofmann School of Hotel Management in Barcelona. He was the first student in the history of the school to be recommended as a 'stagier' for a 3 Michelin star restaurant, La Côte Saint Jacques à Joigny, as well as attending master classes by chefs such as Alain Passard and Joël Robuchon, among others.
In 1998, he became sous chef at the restaurant Georges Blanc (3* Michelin) in Vonnas dans la Bresse, and later became head chef at the Michelin-starred restaurants Hoffmann and Cinc Sentits.
Creative and versatile, his passion for cooking has allowed him to collaborate, throughout his professional career, with different gastronomic radio and television programmes in magazines and also by giving classes and promoting cooking at festivals, shows and gastronomic events.
His specialities include dishes such as rap and prawn cannelloni with crustacean cream, baked Rapito de Rosas with potatoes and fried garlic and chilli or the famous steak tartar.
Jordi Anglí's cuisine is characterised by a fusion of Catalan cuisine with modern touches.