Romain Fornell (Toulouse, 1976) trained at the Toulouse School of Hospitality, where he was recognized as the Best Young Chef of Midi-Pyrénées. After working with leading figures in French gastronomy such as Michel Sarran and Alain Ducasse, he earned his first Michelin star in 2001 at just 24 years old, becoming one of the youngest chefs to achieve this honor. Later, in Barcelona, he obtained a Michelin star with Caelis, making him the only French chef with a Michelin star in both France and Spain.
Since 2002, he has been based in Barcelona, where he leads Caelis (Michelin star) and serves as director of all the gastronomic spaces at Hotel Ohla Barcelona, including La Plassohla and Rooftop Ohla Barcelona. Over his career, he has developed various concepts in the city and on the Costa Brava, where he is the Culinary Director of Hostal de La Gavina in S’Agaró, including the gastronomic restaurant Candlelight, which bears his name.
In 2019, he co-founded the Goût Rouge group, which currently includes 8 owned restaurants in Barcelona: Caelis, La Plassohla, Rooftop Ohla Barcelona, Azul Rooftop Barceloneta, Tejada Mar, Café Pablo, Café Turó, and Casa Tejada.
Throughout his career, he has participated in some of the most important international gastronomic events, such as the World Gourmet Summit in Singapore, the World Gourmet Festival in Bangkok, and the European Catering Cup in Lyon, consolidating his international profile and recognition in haute cuisine.
He is the author of two gastronomic books: Chef (Grandes Chefs) (2021), which compiles the vision, recipes, and philosophy of leading contemporary chefs, and Salsa (2024), which offers a creative and technical look at sauces and classic preparations. In 2025, he was awarded the Legion of Honor, one of the highest distinctions from the French government, in recognition of his career and contribution to gastronomy.
