| Name | Alex Vall Clos |
|---|---|
| Nationality | Spanish |
| Country of residence | Spain |
| Current occupation and/or title | Chef Owner |
| Name of Workplace | Umo |
| Website of current workplace | https://umobarcelona.com/ |
| Social media accounts (Instagram, FB, LinkedIn, etc.) | Alex_Vall |
| Certification of Cooking Skills for Japanese Cuisine in Foreign Countries | Silver |
| Other special notes (e.g., Goodwill Ambassador of Japanese Cuisine, Michelin restaurant worker, other certifications recognized in your country, etc.) | Goodwill ambassor of japanese cuisine. Worked at Koy Shunka Barcelona |
| Message (thoughts on Japanese cuisine and Japanese ingredients, future dreams, etc.) | Japanese cuisine has had a profound impact on my culinary philosophy, shaping both my techniques and my approach to hospitality. The precision, respect for ingredients, and deep-rooted traditions of Japanese cooking are aspects that I admire and have internalized over the years. However, what excites me the most is the possibility of expressing these influences in my own way, creating something unique and deeply personal. That窶冱 where Umo, my future restaurant in Barcelona, comes in. Umo窶背hich means “smoke”窶琶s not just a reference to the fire and charcoal grilling techniques I窶冤l be using, but also a symbol of transformation, intensity, and ephemeral beauty. The restaurant will be an intimate space, with just 10-12 seats around a counter where I will cook live, blending Japanese precision with local ingredients and a more personal, almost rebellious, style. I want Umo to feel like stepping into my home, where I serve guests how and when I want, without the formality of fine dining but with an obsessive focus on quality and authenticity. My cooking will revolve around fire, smoke, and Japanese techniques applied to the best local produce窶馬ot an attempt to replicate traditional kaiseki or kappo, but rather a reinterpretation through my own lens. Beyond just food, I see Umo as a reflection of my personality窶排aw, authentic, and slightly unconventional. A place where diners don窶冲 just eat, but experience something memorable, personal, and unexpected. My dream is to create something truly unique in Barcelona, a space that doesn窶冲 fit into any predefined category, but instead redefines what a Japanese-inspired restaurant can be. |
| Alumni of JCDC Human Resource Development Program | ● |
| Japanese Cuisine Goodwill Ambassador | – |
| Finalist of Japanese Culinary Arts Award | – |
| Winner of Washoku World Challenge | – |
| Japanese Food and Ingredient Supporter Stores Overseas | – |