Miquel Antoja began studying cooking at the age of 20 at the Sant Pol de Mar School of Hospitality and Tourism (Barcelona, Spain), where he discovered his passion for gastronomy. He complimented his three years of training with a fourth year of patisserie and soon began working as a head pastry chef in various luxury hotels. He then worked at Dolç patisserie (Barcelona, Spain) with pastry chef Yann Duytsche.
He later returned to the savory world, and spent three years working at the Ramón Freixa Madrid restaurant, during which the restaurant received its second Michelin Star.
In 2012, he joined the team at Carme Ruscalleda’s Sant Pau restaurant (3 Michelin stars) where he became Executive and Creative Chef, creating dishes for this restaurant, and others, such as Moments (2 Michelin stars) and Sant Pau, Tokyo (2 Michelin stars).
He is currently dedicated to advising restaurants delivering training and catering, and collaborating with major brands.