Eduard Sarrà Segalés is a cook specialized in macrobiotic, vegetarian and vegan cooking.
His training in the French School in Cuisine et Santé in ’82, guided by Rene Levy, gave him the knowledge and necessary experience to become a specialist on macrobiotic cooking.
He opened Edana Macrobiotic School in 2006 in Tarragona.
In 2010 he collaborated as a chef in Ionia community in Alaska. Ionia is a small village located in 160 acres of fir tree forested land in the Kenai peninsula founded around the 1990s. The community is based on social justice principles as well as human rights and the protection of the environment among others.
Later, he started working as a chef in different rural homes in Tarragona and Girona with personal growth groups.
In 2011 as a chef he joined the kitchen team at the prestigious macrobiotic hotel Sha Wellness Clinic in Alicante.
A year later he started Omedetto school in Granada.
Later he ran Omedetto Macrobiotics in Barcelona where he gave classes and courses on macrobiotic cooking and followed up on the dietary guidelines for persons suffering from different ailments.