Born in Barcelona, Sergi Arola grew up in Olesa de Montserrat where he lived long periods with his maternal grandfather: Joaquin Arola Giralt. He´s aversion to food from childhood was the one that took him to make "my own recipes" by modifying homemade recipes. These recipes, like a game, were upgraded by his grandfather, who despite being a bad cook, was a gourmet experience in France and Spain.
During cooking school he integrated the pop rock band "Los Canguros", in which not only he played rhythm guitar but composed the lyrics and the music of most songs. The presence of music was a constant throughout his cooking life.
He began to work in small restaurants in Gracia district in Barcelona and joined the staff of Traitteur "Bernia." It was there, by hand of Frans Maertens, where he discovered the nouvelle cuisine. After three years, he joined L'Aram, a small restaurant in Aragon street in Barcelona where Alex Montiel was the chef. For three years he stepped in creative cuisine and culinary cutting edge. In 1994 he became part of the Talaia Mar team, the restaurant of Ferran Adrià in Barcelona. After working until August 1997 in el Bulli, which just got the third Michelin star, Emilio Salaberri and Juan Uriarte offered him to take charge of a small restaurant on Dr Fleming street in Madrid: La Broche, a neighborhood restaurant with the perfect size for beginning as chef / partner-employer.
In 1998 they were awarded the first Michelin star and decided that the restaurant, permanently filled, was too small. In 2000 through an agreement for culinary advice with Occidental Hotels, he opened his new restaurant in the basement of the Hotel Miguel Angel. From the edition of 2000 to 2007, without interruption, the restaurant obtained and maintained two stars in the Michelin Guide, the first hotel restaurant to get this rating.
In 2008 he opened Arola restaurant in Ritz Carlton Penha Longa Hotel, in the beautiful natural park, just 20 kilometers from Lisbon, in Portugal.