SMITH GLOBAL - Key Persons

At 24, Jordi Cruz became the youngest Spanish chef to earn a Michelin star for his imaginative and avant-garde cooking style. In the 12 years since, he has bagged another three - two of them for the hotel restaurant he's been helming since 2010, ABaC Restaurant & Hotel in Barcelona's Zona Alta - written a book on molecular cooking techniques, and been anointed as a judge on Masterchef Espana. In other words, he's hot stuff (and let's just say a certain proportion of his Masterchef audience haven't tuned in for the cookery). Via ABaC's startlingly inventive 15-course tasting menus (mole ice cream, tuna-skin curry, chocolate ‘earth', plankton bread and oh-so-much more) Cruz demonstrates exactly how he lives up to the hype.