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Jaume Drudis

Jaume Drudis es el director culinario y de restauración del restaurante Bruixes de Burriac by Jaume Drudis y del Grup Claustre

He started its culinary career at an early age and he turned the third of the Lleida —his home town— cookers’ generation. His father was his mentor and teacher and he learnt from him the classic cuisine values and its evolution.

In 1990 he is recognized with Award as Best Young Chef by the Federación de Hostelería de Lleida, which allowed him to continue his training in Bordeaux, concretely at the Le Chapon Fin Restaurant. After that period, he came back to Spain and continue his journey in starred Michelin restaurants, like Neichel, Freixa o Chez Vous.

In 1996 he travelled to Germany and took part of the R + D team in the Centre of Excelence of Unilever, where he specialized cooking research, sensory perception, concept development and product development. Thanks to all of this, he joined several multidisciplinary teams and lead different projects, mainly in Europe and Americas.

Jaume Drudis chef, due to his five-continent travels’ influence, has developed projects with different technologies in the categories of: sauces, soups, broths, dressings and other subdivisions.

In 2005 he came back to Spain as Culinary Director and Executive Chef of Unilever – Unilever Foodsolutions Spain and in 2007 he took the seat of Lead Chef R & D Deploy EU and Culinary Director of Unilever.

In 2011, and until 2013, take over the family restaurant Jaume Drudis Restaurant and sign agreement with the property of Restaurant Bruixes de Burriac to join the Leadership of the restaurant and the Grup Claustre as Culinary Director of the Group.