Rafel Muria Franch

Chef Rafel Muria Franch’s culinary philosophy is deeply rooted in his heritage and a profound respect for ingredients, particularly local products and his family’s ancestral honey. He champions an "enogastronomic" vision at Quatre Molins, aiming to elevate the gastronomic stature of the Priorat region to complement its renowned wines, thereby enriching the local economy and promoting cultural tourism. Muria believes in continuous improvement, reflecting on the restaurant’s offerings, and refining every detail to ensure an exceptional dining experience. His core ethos, shaped by rigorous training at institutions like L’Atelier de Joël Robuchon, emphasizes technical mastery, "savoir faire," and unwavering authenticity to his culinary identity. Sourcing is paramount, with a strong preference for high-quality, local produce from the Delta del Ebro and the broader Tarragona region, including exceptional fish, meats, and vegetables. While proximity is valued, Muria is not strictly bound by it, allowing for selective sourcing of ingredients from further afield if they promise a superior flavor profile. He fosters deep relationships with suppliers to gain intimate knowledge of their products. Central to his approach is the Muria family honey, a product of six generations of apiculture since 1810. He views honey not just as an ingredient but as a "fetiche"—a fundamental element that embodies sustainability and quality, often utilizing PEFC certified products to ensure environmental respect. Muria advocates for a cuisine that balances innovation with tradition, seeking to captivate diners with the authentic flavors of Catalan gastronomy. He is a proponent of sustainable practices, integrating concepts like zero waste, slow food, and kilometer-zero sourcing, seeing chefs as leaders in promoting environmental responsibility. His ultimate vision is to make every diner feel at home, providing a meal of exceptional quality, and to remain true to the foundational principles that define Quatre Molins. Chef Rafel Muria's technical mastery is a direct result of his formative years in esteemed kitchens, particularly his tenure as second chef at L’Atelier de Joël Robuchon Saint-Germain, where he honed an acute sense of rigor and "saber hacer." He insists on a deep understanding of each product, viewing this technical foundation as indispensable for achieving culinary excellence. His exacting standards, instilled by his own demanding training, extend to his team, fostering an environment of precision where everything is "well-squared and perfect." His approach to flavor and plating is characterized by creativity, freshness, and a contemporary style rich in nuances and meticulous details. Muria's cuisine gives central prominence to local products, ensuring that each ingredient speaks of its origin. The Muria family honey is his culinary "fetiche," incorporated with the versatility of a spice to amplify the inherent taste of other components. Whether drizzled as an aromatic finish or integrated as a base for sauces and preparations, honey serves to "potenciar mucho más el sabor de cada producto." He artfully seeks a complex equilibrium between innovation and tradition, aiming for his dishes to evoke a deep appreciation for Catalan gastronomy. His most legendary signature dish is the "Royal de Sangacho de Atún rojo Balfegó," a creation that not only won the prestigious National Balfegó Red Tuna Contest in 2018 but also earned a perfect score of 100 points from culinary legend Martín Berasategui.

Career

• Corporate Executive Chef at Art muria, El Perello
• Senior Sous Chef at L'Atelier de Joël Robuchon Paris Saint Germain, Paris
• Chef de Partie at Restaurante Jean, Paris
• Chef de Partie 1 at Restaurante Villa Retiro, Xerta
• Chef de Partie at Restaurante Villa Maiella, Guardiagrelle
• Chef de partie at Restaurant Michel Bras, Laguiole
• Jefe de partida 1 at Escuela de Hostelería Hofmann, Barcelona

Mentored by Michel Bras, Joël Robuchon.