Jaume Biarnes

Executive Chef, Yondu Culinary Studio (New York)

Chef Jaume Biarnes is a culinary innovator with more than twenty-five years of experience in food, nutrition, and sustainability. After training in renowned restaurants in Barcelona, he spent five years at the legendary elBulli under Chef Ferran Adrià, progressing from chef de partie to a key member of the creative team, where he helped develop groundbreaking culinary techniques.

Following his fine-dining career, Jaume joined the Alícia Foundation as culinary director, leading multidisciplinary teams of chefs and scientists on health- and sustainability-focused food innovation projects. He has collaborated with universities, research centers, and global companies including Danone, ALDI, and Sempio, and served as an associate professor at the University of Barcelona. An author, advisor, and member of the EU Advisory Committee for Food Foresight, he currently directs the Yondu Culinary Studio in New York City, promoting Korean vegetable fermentation and plant-rich eating. (LinkedIn: https://www.linkedin.com/in/jaume-biarn%C3%A9s-digon-65332a89/)