Gastronomic restaurant Bruixes de Burriac
Our chef Jaume Drudis began his relationship with the world of cooking at a very early age. In time, he became the third in a line of cooks from Lleida.
His father is his culinary teacher and guide, and from him he learnt the principles of classical cooking from before and after its development.
In 1990, Jaume Drudis received the Ángel Moncusí award for Best Young Cook from the Lleida Federation of Hospitality. This enabled him to go on to Bordeaux to train further.
Back in Spain, he continued his path working in Michelin-starred restaurants such as Neichel, Freixa and Chez Vous.
In 1996, he went to Germany to become part of the Research and Development team at Unilever’s Centre for Excellence. Once there, Jaume decided to train in culinary studies, sensory perception and concept and product development. Through this, he formed part of multidisciplinary teams and he spearheaded projects in Europe and America.
On his travels through the five continents, Jaume has developed products using different technology, including sauces, soups, broths, garnishes and other subcategories.
In late 2005, Jaume came back to Spain as Unilever’s Executive Chef and Culinary Director. From 2007 onwards, he took on the role of Lead Research and Development Chef and Culinary Director for Unilever.
From 2011 to 2013, Jaume Drudis continued to develop his gastronomic activity with the transformation of the Jaume Drudis family restaurant in Torredembarra. From there, and thanks to a partnership with Altafulla’s Hotel Gran Claustre, he transferred to the hotel’s restaurant and, like this, the Bruixes de Burriac by Jaume Drudis restaurant was born, where he is the culinary and restaurant director.