I interview the chef Santi Colominas (Argentona, 1973) on a summer morning, a few hours before the first lunch shift starts, at 1 p.m. The Toc al Mar restaurant celebrates its fifteenth anniversary this year, having opened in a fisherman's hut during a time of economic crisis. Santi had vacationed in Tamariu, and when he was offered the proposal, he accepted. For the first three years, he combined Toc al Mar with the Toc de Barcelona restaurant, which was located on Girona street in Barcelona. They were very intense years, with two young children he had along with the head of service and partner, Sandra Baliarda (1972, Badalona), who have today confessed that they like and are enthusiastic about the world of hospitality. They have their succession secured.