He seemed very friendly and was well aware of everything that was going on in his restaurant. Beyond his Massana restaurant, he also operates Nu which is a posh yet casual tapas venture. On the day of our visit he came to our table twice to greed us and shave some huge chunks of black truffle on our shrimp dish. He also returned later on to say goodbye when he was leaving to go check out his other Tapas restaurant, Nu.
The generous and talented chef displayed a lot of technique and craftsmanship throughout the dinner, including a few molecular tricks. And he keeps it local and seasonal.