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Antonio Romero

Antonio Romero, better known as Toni Romero, has been the head chef at Suculent since it opened. Born in Nules in the Castellón region, Antonio began studying as a chef in 2005 at the Costa Azahar Hotel and Catering School in Grao de Castellón. During his time as a student, he took part in different cooking competitions, such as Spain Skills, coming 1st in the Valencian Community and 2nd in the national final. He also won the Interatún competition and the Trufa dels Ports Maestrats competition. He studied Catering in Lleida and then went to El Bulli for an internship. During the last month of his internship, he joined the staff of elBulli, as head of the meat department. After finishing his last season at elBulli as chef de partie, he went to Maison Pic, in Valencia with its three Michelin stars where he worked as chef de partie. After such an illustrious career, he was presented with = the opportunity to open Suculent in Barcelona which has proved to be his best decision yet based on its continuing success.


Barcelona, Spain
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Suculent restaurant is located in the heart of the Rambla del Raval, very close to Botero's famous cat sculpture and the Hotel Barceló Raval. This restaurant has been taking the Barcelona gourmet scene by storm since opening and winning numerous accolades thanks to its idea of renewing rather than innovating. This philosophy adopts the process of taking traditional Spanish and Mediterranean dishes and preparing them with modern ideas and techniques.

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