#64 | Eugeni de Diego | FRACASAR ES EVOLUCIONAR

from Se me Antoja by Montagud · host Montagud Editores

Entrevista a Eugeni de Diego (Ático, Colmado Wilmot y Lombo). En este episodio de Se me Antoja, hablamos con Eugeni sobre su etapa en elBulli, cómo pasó de la alta cocina a los pollos asados, el valor de emprender desde abajo y su visión sobre el futuro de la restauración en Barcelona. También reflexiona sobre la exigencia, los fracasos y cómo enamorar a un equipo desde el oficio.Powered by Kitchen Consult.

Episode metadata supplied by the publisher feed · Published Jun 16, 2025

Embed this episode

Attribution link and audio player

Ready to play

#64 | Eugeni de Diego | FRACASAR ES EVOLUCIONAR

0:00 22:40

1×

No transcript for this episode yet

We transcribe on demand. Request one and we'll notify you when it's ready — usually under 10 minutes.

Share this episode

Similar Episodes

No similar episodes found.

Similar Podcasts

No similar podcasts found.

Frequently Asked Questions

How long is this episode of Se me Antoja by Montagud?

This episode is 22 minutes long.

When was this Se me Antoja by Montagud episode published?

This episode was published on June 16, 2025.

Can I download this Se me Antoja by Montagud episode?

Yes. Use the download control on the episode player to save the publisher-provided media file.

URL copied to clipboard!