Juno Films Curation and Strategy

Constructing Albert

SXSW 2018 San SebastianNapa Festival Palm Springs

"Award-winning chef Albert Adria is the subject of Laura Collado and Jim Loomis’ fascinating haute cuisine documentary." -- Hollywood Reporter

Albert Adrià has all the ingredients of a creative genius. Playing a key role in the creation of elBulli, the greatest restaurant in history, wasn't enough. Escaping the shadow of his famous brother Ferran, Albert is seeking his own success.

The most important revolution in culinary history took place in a remote cove on the Catalan coast. The Big Bang of creative discovery that was elBulli sparked from the minds of two brothers from a poor suburb of Barcelona, and gave birth to a new gastronomic universe. Since then the name Adrià has become synonymous of creativity.

Ferran is the famous maestro people know, however, with 29 years of a brilliant career behind him, the only recognition Albert has achieved is that of being the most underrated chef in the world.

At just fifteen, without vocation or aspiration, Albert reluctantly started working with his brother. He soon found in cuisine a blank canvas on which to experiment and express his previously untapped creativity. A character full of contradiction, Albert’s career progressed far from the media spotlight that shone on Ferran during the rise of elBulli.

Enigma Concept

A self-proclaimed outsider, Albert has never sought fame and fortune. He concentrated in fighting the monsters of pure creativity, leading elBarri Taller, the R&D department that came up with the innovations and techniques which lead elBulli to the pinacle of global cuisine.

Two years after elBulli closed its doors, Albert is in the midst of a herculean creative adventure. In Parallel, Barcelona’s crumbling theatre district, Albert is building a gastronomic mile.

Tickets Bar

At the heart of this growing empire is Tickets, a restaurant in which nothing is impossible, elevating the humble tapas to haute-cuisine. Next door 41° shines with a special light. Conceived as a mini elBulli seating just sixteen fortunate dinners, it explores the heights of culinary creativity. Albert’s fertile vision does not stop there: Pakta, japanese-peruvian fusion with the Adrià stamp; Bodega1900, a homage to Catalan vermouth culture; Hoja Santa, an immersion into the depths of traditional mexican cuisine; and Enigma, his most ambitious project, and the one he hopes to turn into one of the best restaurants in the world.

Tickets Bar

Each very different from the other, they all bear his personal signature. This is Albert’s proclamation of self-assurance, his attempt to escape the shadow of the now legendary elBulli and enter the Pantheon of great chefs. This is Albert constructing himself.

One of the most influencial people in the world of food” -- TIME MAGAZINE

“Nobody in the world makes restaurants like Albert Adrià” -- EATER

“Albert has had the misfortune of being my brother. I really think he is the best chef I’ve ever known” -- FERRAN ADRIÀ

San Sebastian Festival Premier, Napa Valley Film Festival, Palm Springs Film Festival, SXSW 2018

Watch the trailer here: Constructing Albert

Cielo

NYFF 55

Cielo is a cinematic reverie on the crazy beauty of the night sky, as experienced in the Atacama Desert, Chile, one of the best places on our planet to explore and contemplate its splendour. Director Alison McAlpine’s sublime nonfiction film drifts between science and spirituality, the arid land, desert shores and lush galaxies, expanding the limits of our earthling imaginations. Planet Hunters in the Atacama's astronomical observatories and the desert dwellers who work the land and sea share their evocative visions of the stars and planets, their mythic stories and existential queries with remarkable openness and a contagious sense of wonder. A love poem for the night sky, Cielo transports us to a space, quiet and calm, within which we can ponder the infinite and unknown.

Cielo Night Sky

Directed by Alison McAlpine. Runtime 77 minutes

Michelin Stars -- Tales From the Kitchen

San SebastianNapa Festival 

All chefs dream of a Michelin star, and those who have one (or more), work tirelessly to keep this distinction. Michelin Stars goes behind the scenes to see how the stars are awarded, to talk to the chefs who work tirelessly to maintain their status, and the impact of the little red book on the world of haute cuisine. The film is a is a thoughtful and elegant meditation on creativity, business, and the art of perfection, chronicling the inner-workings of the culinary world through the eyes of the chefs, the critics and their customers. Featuring Alain Ducasse, Daniel Humm, René Redzepi, Andoni Aduriz, Yoshihiro Narisawa, Victor Arquinzoniz, Guy Savoy and many others.

Michelin

Premiered at San Sebastian Film Festival. Watch the trailer here: Michelin Stars Trailer

Reviews:

Michelin Stars may very well add to that body of knowledge, and even give us an intimate glance at the inner-most thoughts of the featured chefs—in the trailer Daniel Humm, whose Eleven Madison Park was voted the best restaurant in the world this year, even admits, “Michelin three stars, it is something that you don’t even try to dream of.”

Food and Wine

 ...you'd think trying to get a Michelin star was a matter of life or death wrapped inside a nervous breakdown presented with a generous handful of dread. And it kind of is!

Esquire

Rose

The Train of Salt and Sugar

Locarno  Palm Springs

"...Mozambique’s first-ever Oscar foreign-language film entry is an epic tale of peril and endurance on an arduous cross-country journey." The bottom line: A stirring and heartfelt account of conflict and survival." --Hollywood Reporter

Set in northern Mozambique in the 1980s, a train under military guard must transport its passengers and goods 500 miles through guerrilla-held territory during the Mozambican civil war. As rivalries form between the soldiers and friendships between the passengers, violence looms both on board and from the rapacious rebels. With the threat of battle pending, romance blossoms against the stunning backdrop of the African countryside. 

The film, which won the Italian Critic’s Prize at Locarno in 2016 is based on historical events during the Mozambique civil war during which a single rail line connected the south and the north. Helmer Licinio Azevedo studied under Godard and Ken Loach at the National Film Institute that they founded in Mozambique. Train of Salt and Sugar premiered in 2016 in front of an audience of more than 5,000 in the Piazza Grande in Locarno, where it won the Independent Italian Critics Award for best film.

Directed by Licinio Alvarez. Run time 90 minutes.

Watch the trailer here: Train of Salt and Sugar.