The whole “the chef worked at El Bulli” thing is a bit silly in the culinary world. El Bulli is famous for having vast numbers of what are called stages, i.e., cooks who want to hang out and learn for a couple of weeks to a month, for free, in their kitchen. None of these people likely really ever worked there as employees, they simply went and hung out for a short time – the chef at Moreno and at La Vineria de Gaulterio Bolivar – both of whom lay claim to having worked there, as I understand it, among them. (It doesn’t take much consideration to these claims to realize how hollow they are – it’s near impossible for a non-EU citizen to be hired to work in an EU based restaurant, it’s not like the good old days when you could simply fly off to Europe and find work as a cook.)

As to those who use my reviews, not everyone agrees with everything I write, there are many restaurants that I’m in disagreement with many people about. I don’t hold myself out as a restaurant critic, nor offer some sort of definitive guide to BA restaurants – this is simply a blog that, amongst other things, includes my experiences when I eat out. Any assumption of some sort of weight beyond that is an inference that you’ve drawn, not one of my intent, something I’ve stated many times.