Daniel Aixalà Tarragó
The chef Daniel Aixalà felt, was still a child, the call of the stove. She loved helping her mother in the work of the kitchen, preparing sauces and starters.
Sensing his vocation, his father sent him to France to learn the profession. He worked in the hotel Byblos, St Tropez, with Philipe Audiberght, made a couple of extras with Alain Ducasse, who learned the discipline in the kitchen work, he worked in Scotland and later in Barcelona, the hotel Melia .
With the support of his brother, David, opened in the old town of Tarragona Arcs restaurant, where he developed a brilliant career, from his creativity and expertise in the kitchen.