Miquel Antoja visits La Sobremesa to review his journey from his beginnings in cooking and pastry to becoming an entrepreneur and creator of one of Badalona's most recognizable gastronomic projects.

We talk about his years in demanding kitchens, his time at Michelin-starred restaurants, what he learned working with chefs like Ramón Freixa and Carme Ruscalleda, and how he developed a way of understanding gastronomy based on technique, product, consistency, and attention to detail.

We also delve into the business side: how Foodlona was born, the transition from chef to entrepreneur, the mistakes, team management, the dishes that work and those that don't, the real difficulty of scaling a gastronomic business, and a turnover that today ranges between one and two million euros.

In addition, we discuss social media, content creation, his book, the Se Me Antoja festival, his current role models, Barcelona as a gastronomic city, and what it's really like to live behind a personal brand that combines cooking, business, and communication.

Chapters
00:00 Introduction: Miquel Antoja's beginnings
03:21 Working 19 hours a day to learn
05:54 From cooking to haute patisserie and Cédric Grolet
08:40 The failure that changed his career
10:02 From one month in Madrid to 3 years
12:14 How does Miquel hire chefs?

13:58 His time with Carme Ruscalleda

15:51 The reality of working with Michelin stars

18:00 Would he be a Michelin Guide critic?

22:42 From Michelin chef to his own brand and Foodlona

28:42 The difficult transition from chef to entrepreneur

33:42 Michelin or managing 4 restaurants?

34:46 How much does Foodlona earn? 36:47 How the Se Me Antoja Festival was born
39:48 His book and his 101 recipes
44:40 What does Barcelona lack gastronomically?

46:31 Quick questions for Miquel Antoja
48:56 Miquel's top 5 restaurants
52:27 Favorite Michelin-starred restaurants
53:36 Three Claveles gift and closing remarks
54:24 The final message and closing remarks