Regarded as one of most creative minds in Spanish haute cuisine, Sergi Arola was born in Barcelona and has made Madrid his gastronomic home. He started cooking at home for his grandfather at a young age. In 1985, he enlisted in the newly opened Hospitality and Restaurant School in Barcelona where he simultaneously studied while pursuing his passion for music, which involved him composing and playing the guitar for “Los Canguros”, a well-respected group in Barcelona’s alternative art scene in the late 80s.
During his last year at school, Sergi started work at L'Aram restaurant where he discovered creative cuisine. In 1995, he became part of Ferrán Adrià's team at Talaia Mar restaurant, an important project for Ferrán in Barcelona at the time. He was then handpicked by Ferran to assist him in his creative studio and work at el Bulli as the chef de partie in the restaurant's meat section. It was during this time that Sergi became the first non-Basque person to win the Vitoria signature cuisine contest. After leaving el Bulli, he moved to Paris to learn from and work with Pierre Gagnaire.
In 1997, Sergi was given the opportunity to open his own restaurant in Madrid, a city that instantly welcomed his style of cuisine. Soon afterwards, in December 1998, a first and humble version of his restaurant “La Broche” was awarded its first Michelin star. Three years later, in February 2000, Sergi moved his restaurant into the Hotel Occidental Miguel Ángel and renamed it "La Broche. Sergi Arola". Sergi and Sara Fort, his wife and restaurant manager, were awarded a second Michelin star for La Broche in December 2000. In 2003, Sergi received the national gastronomic award for chef of the year.
February 2008 saw Sergi finally leaving La Broche to open a new flagship restaurant in Madrid, Sergi Arola Gastro. He was again awarded with two Michelin stars after just a few months. He has travelled extensively to share his way of understanding cuisine and participated in culinary events on every continent. There are now a number of Arola restaurants in destinations around the world, including Sao Paolo, Istambul, Verbier, Mombasa, Barcelona and Ibiza.