Profile

Jaume Biarnés

Sempio Foods

Contact Details

Sempio Foods

Bio

Chef Jaume Biarnes

Jaume is a Chef with 25+ years of experience in the food industry. He has been a pioneer in culinary R&D, specializing in projects focused on healthy and sustainable eating.

He started his career working in different restaurants in his hometown Barcelona and then he spent 5 years at the world-acclaimed restaurant el Bulli with Chef Ferran Adria. Starting as Chef de partie and advancing to a core member of the creative department, leading the development of new culinary techniques.

After that fine-dining experience he decided to dedicate his high-end creative training to community oriented projects and he joined the Alicia Foundation, a non-profit independent kitchen/research lab, as a Culinary Director. There he led a cross-functional team of chefs and scientists working on projects tailored for the local community and with a focus on health & sustainability since 2005.

Throughout his professional career, he has led culinary R&D projects with universities, companies, and research centers internationally. Private sector experience includes product developments for companies such as Danone, GB Foods, Aldi or Sempio. He has also taught as Associated Professor at the University of Barcelona teaching Applied Creativity on the Development of Food Products.

A member of the EU Advisory Committee for Food Foresight in Brussels, and adviser to the Catalonian Government for local foods promotion and small-food business' R&D. 

Author-Collaborator in numerous technical books like A Chef’s Guide to Gelling, Thickening and Emulsifying Agents by CRC Press, Modern Gastronomy A to Z, and the elBulli Restaurant Books (1994-2005).

Currently, Chef Jaume is the Director of the Yondu Culinary Studio in NYC, a kitchen space promoting Korean Vegetable Fermentation and healthy plant-rich eating through its flagship product, Yondu Vegetable Umami.