Toni Romero: talent, determination, and a passion shaped through VET
I had the privilege of interviewing Toni Romero, the highly acclaimed chef behind Barcelona’s Suculent restaurant. His journey is not only a success story in gastronomy but also a powerful inspiration for young people choosing Vocational Education and Training (VET) today.
Born in Nules (Castellón), Toni began studying culinary arts in 2005 at the Costa Azahar Hospitality School. He soon stood out, winning contests such as Spain Skills (1st in the Valencian Community and 2nd nationally), Interatún, and the Puertos Maestrat Truffle competition.
He continued his education with a higher degree in Culinary Arts in Lleida and completed an internship at the iconic elBulli, where he eventually became meat station head chef. He then contributed to R&D at Arzak, staged at Akelarre, and worked at the 3-Michelin-starred Maison Pic in France.
Today, he leads Suculent, offering cuisine with bold, defined flavors and pure, product-driven depth. Toni’s path proves that VET can lead to excellence. University is not the only way — vocational training opens real doors to success.
Thank you, Toni, for being an inspiring example with heart, vision, and flavor.
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