Andreu's dream had always been to work in the the Basque country. At the age of 21, he completed an internship in Mugaritz in the restaurant of Juan Mari Arzak. His training at Mugartiz had a significant impact on his career. Back in Barcelona, he immersed himself in the world of pastry and creative desserts at the Espai & Sucre restaurant. Whilst there he was able to learn from his mentor Jean Louis Neich.