Rafel Muria

Chef at Quatre Molins (Cornudella de Montsant, Tarragona)

Rafel Muria creates contemporary cuisine linked to the landscapes of his homeland, his roots and the world of bees.

Born in El Perelló, he comes from a family with a long beekeeping tradition. He graduated from the Hofmann School in Barcelona in 2012 and began his career at the Villa Retiro restaurant in Xerta. He went on to work in internationally renowned restaurants such as Michel Bras (Lagiole, France) and Villa Maiella (Pescara, Italy), before becoming sous chef at l'Atelier de Joel Robuchon in Saint-Germain.

Finally, at the age of 23, he moved to Cornudella de Montsant to start a new chapter at the Quatre Molins restaurant. With a cuisine that demonstrates a great knowledge of technique, but also of the product, he began to gain recognition and was also a candidate for the Revelation Chef award at Madrid Fusión in 2019.