Ferran Adrià has spent three decades reinventing high cuisine—working at his restaurant, elBulli, in Roses, Spain, and his Barcelona food “laboratory,” from which creations such as sea urchin foam and curry ice cream have emerged. With a staff of 67 that serves dinner to only 50 patrons a night, only six months of the year (though it gets some 2 million reservation requests annually), elBulli is regularly ranked the world’s best restaurant. But this summer will be its last. Starting in 2014, Adrià will instead run a foundation to advance the art and science of cooking. Interviewed by Alison Beard and Sara Silver