Josep Maria Freixa looks younger but he could be retired, “silver hands” as people lovingly know him , wakes up every morning at 07.00 to make the bread, a great cared bread, with natural yeast, biologic flour and wheats specially chosen to be served in his restaurant Freixa Tradició and in his son’s Ramon Freixa Madrid. At 09.00h, he supervises the preparation of the dishes and the production of desserts and gets ready for the lunch service. In the afternoon, he goes to the pool, where he swims 1km every day. He rests and has dinner quickly; he must be ready for the new service.
The career of Josep Maria is wide. Almost when he started to walk he began to mess up in the kitchen of his grandmother in “El Hostal de Calaf”. When he’s 13 starts his professional career in Hotel Europa as a dish-washer and assistant. He wasn’t tall enough to reach the sink so he had to pile up two wood boxes to wash up. Amongst other things, one of his tasks was to carry the charcoal from the basement to the ovens, so the stoves were hot when the other cooks arrived. He stayed there for two years and then moved to Hotel del Golf, property of Doctor Andreu, very famous because of a singular pills. He spent 7 summers there and during the winters he continued his training in other famous restaurants, like Can Parellada, in Diagonal Street.
He was 18 when he started to work in Reno and later in Jockey, Madrid, where he lives his first dissappointment when his father refuses to sign a permission (in the old days, the adulthood was at 21), so he could travel to New York, to the International Fair, where Spain had a pavilion, replacing the Soviet Union.
He did several stages with Paul Bocuse, Roger Vergé, Luis Autier… and in 1986, finally, opens his own restaurant, El Racó d’en Freixa, placed in Sarrià-Sant Gervasi disctrict. It started as a traditional catalan restaurant and won a Michelin Star with respect and dedication. They made a radical change and opted for vanguard. They kept the Michelin Star. They have restored the origins of catalan cuisine. It was El Racó d’en Freixa, it is Freixa tradició. The father, Josep María, began; handed over the post to his son, Ramon, and, finally the father has came back proud; he still in action. From Freixa to Freixa, keeping a standard that never disappoints.