Pont Sec
Pep Romany is the founder of the culinary project Pont Sec. Pep is a cook but also a gourmet, a reclaimer of flavours, a hunter of experiences, a provider of sensations and a thousand more things that may be a tiny bit pretentious.
Some would even say that he is an artist, although Pep is uncomfortable with that label: "I am not an artist; I am an artisan. I don't compose; I interpret the scores that others have composed, whether many years ago or just yesterday; that doesn't matter to me. I conduct an orchestra; other people are the artists."
His cuisine is based on the 3 Ts: Tradición, Territorio, y Temporada (tradition, land and season). It's that simple and yet, that complex. He directs his team and guides them in respect for traditional culinary culture, for the legacy of our grandparents, for reclaiming our history, for the land, for escaping the bubble and for innovation, investigation and modernity as his menu leaves space for trying new things.
Sustainable tourism education is something he considers necessary to deploy sustainable tourism and avoid massified low-cost and low-value tourism experiences. He applies sustainability in culinary experiences bottom-up, from a single practice to public and sectorial recognition.