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Courageous decisions are only within reach for those who ambitiously chase their dreams. Three years ago, Lola wrote this on her CIB admissions form to study the PCAC · Haute Cuisine Chef Diploma: 'I want to open my own restaurant, focusing on fusion Chinese cuisine, presenting Chinese food in an international setting, and combining diverse cooking techniques with local ingredients.' Today, that vision is a reality.
Lola visited us at the CIB and shared an inspiring interview filled with insightful reflections, positive energy, and valuable advice for those looking to start a restaurant business.
Estudiar alta cocina en el CIB: un antes y un después para Lola
Lola has always been a driven person. In fact, she could not have come this far without her courageous and determined attitude.
Born in a small Chinese town, Guangdong, Lola decided to leave home for Beijing at the age of eighteen. Although both cities are in the same country, they are 3,000 kilometers apart. Before moving to Barcelona, she had already worked as a waitress, barista, bartender, and tea seller. In Beijing, she began experimenting with making her own tea and kombucha, while also discovering her passion for art exhibitions, photography, and painting. It was there that she also realized she wanted to 'be close to art in the cradle of art' and 'experience education under the Western cultural system.' So, she did not hesitate to get on a plane to Barcelona.
There is a Chinese proverb that says, 'Reading thousands of books and traveling thousands of miles are both important.' During my first two years in Beijing, I spent almost all my wages exploring restaurants. For me, tasting food is not just a job but a passion and an essential part of my life. Traveling to different places and countries allows me to discover authentic food cultures.
Studying the PCAC · Haute Cuisine Chef Diploma has not only been a transformative educational experience for Lola but has also led to a shift in mindset. During her time in Barcelona—at school, throughout her internships in renowned restaurants, and in her everyday life—she has discovered a new way of engaging with Catalan and European gastronomy. 'It’s not like when you visit as a tourist just to eat and try new places', she explained. Thanks to the school and the network of contacts provided by our teachers, she has not only found excellent restaurants but also high-quality suppliers and professionals deeply committed to their craft. Moreover, being a CIBer is a mark of distinction, and European restaurants hold our students in high regard. Lola shared some anecdotes, saying, 'I would introduce myself as a CIB student, and almost every time, I’d receive a complimentary extra dish.'
Lola arrived in Barcelona 'believing that I was very important and intelligent, that I knew everything'—a statement she describes as an honest self-assessment (and not without reason), rather than an egotistical attitude. However, arriving at CIB made her realize how much there was still to learn. Her mindset shifted from 'I came to Barcelona to share everything I know' to 'I realized that others had more knowledge than me'. Despite this, Lola sees the experience as an undeniable change for the better. At CIB, a stronger, more prepared version of herself was forged—one ready to lead the future of gastronomy.
I had never been part of such an international group—more than 30 people from different countries. It was an incredible experience. It taught me to be more open, to embrace different backgrounds and cultures. Now, I find it much easier to connect with people from all over the world. I understand more about my surroundings, and I have never said "no" again. Before CIB, I used to think, 'Maybe I don't want this', 'I don't want to try that', 'This isn't for me'. But not anymore. Now, I want to try everything. I want to learn everything.
MikaBar: where tradicional Chinese dishes meet Penedès wine
A few months ago, Lola opened MikaBar, a Chinese gastronomic bar located in Vilafranca del Penedès, a major city in the province of Barcelona. This is her first entrepreneurial project in the restaurant industry, and the response has been overwhelmingly positive.
At MikaBar, you can enjoy traditional Chinese cuisine paired with a local Catalan wine from the region or a craft beer. And you’ll likely never forget that moment when the flavors and aromas blend exquisitely—even down to the song playing in the background, carefully selected by Lola, who ensures every detail is just right. However, China is vast, and its culinary traditions are incredibly diverse, making it impossible to condense them into a single menu. Instead, Lola has shaped MikaBar’s concept around an innovative yet familiar approach: offering traditional Chinese dishes in a tapa-style format, perfect for sharing—an idea that resonates well with the Spanish dining culture.
Our space is beautifully designed by a Chinese architect, with every detail carefully considered. We also take great care in selecting the music and lyrics we play. Every sound, every element in our bar is thoughtfully curated and crafted with passion.
The moment you walk in, you can feel a special energy. You sense a group of young creatives developing new products and projects with enthusiasm. We've put a lot of thought into what people in this city truly want—they're looking for something new, for unique experiences. And that’s exactly what we offer.
At MikaBar, they don’t just serve simple dishes or offer traditional Chinese food. They believe that flavor is everything, which is why everything they serve is homemade, making a big difference. They also feature a relaxed and accessible wine list. People come to chat and enjoy, and those who know the world of wine will appreciate the real delicacies on offer. You can enjoy good wine, great beer, and a variety of unique dishes.
Twice a month, Lola organizes a gastronomic event at MikaBar, where either she or a specialized chef creates fusion cuisine—sometimes blending Chinese and Spanish flavors, other times combining China and Thailand, or exploring a Shanghai or Cantonese table. This is a second way to discover new flavors and offer customers the chance to experience a unique cuisine that is sometimes little known or appreciated in the West. It seems that MikaBar knows no capacity other than sold-out—its success has been absolute.
I love seeing people happy, and I want my customers to remember me. I want to know their names, their stories. I make it a point to do this all the time. If I see someone come to my restaurant twice, I start talking to them: "Hey, who are you? Where are you from? What brought you here?" I truly enjoy learning about their stories.
Why choose Barcelona to develop your professional career as a chef?
Lola is a CIBer, and we are proud of her and thrilled to share her story and everything she is achieving. Barcelona is a city renowned worldwide for its climate, culture, and gastronomy, and initiatives like Lola’s MikaBar are receiving tremendous acclaim. Catalonia has revolutionized gastronomy, elevating it to an unprecedented artistic and conceptual level. Creativity and respect for the ingredients are at the heart of a cuisine that constantly evolves. So much so, in fact, that Catalonia has been named the World Region of Gastronomy 2025—making it the first European region to receive this prestigious recognition.
Barcelona is a city with a vibrant food scene. I’ve discovered that many restaurants here have been around for a long time and are still very popular. Additionally, Barcelona's central location in Europe makes it easy to travel to countries like Italy, France, and Switzerland to explore their different gastronomies. All of these are influenced by Barcelona and Spain, especially Catalan cuisine. This is the main reason I chose Barcelona.
Barcelona is a city full of innovative experiences, but it’s also a welcoming place where you can build your professional career as a chef or start your own restaurant or pastry business. Lola has become a reference in her field. Not only has she had the courage to take the leap, but she has also turned her dreams into reality. For her, the secret is simple: 'If you want to do it, just do it'.
I think people often ask me the same question: What’s it like to live here? What’s the experience like? For me, it’s great. But the first thing you need to do is lower your expectations. If you think this is paradise, it’s not. This is the life of millions of people who live here. This is real life, not Disneyland. But if you want to experience it, just do it. Don’t ask anyone else, because you are your own person, and you’ll have your own experience. Besides, this is a very safe place.
Lola's advice for a future chef with entrepreneurial spirit
Before arriving at the CIB, Lola was clear about her goal. Now, she explains with ease that everything turned out to be easier than it initially seemed. In fact, for her, the process of going from designing her concept to opening MikaBar took just a few months. Lola’s experience has shown her that the most challenging part is making the decision to take the leap. Other colleagues who have told her they wanted to start a business have yet to do so, as they’ve never found the right moment to take the plunge.
To avoid common pitfalls, Lola has shared her advice for aspiring entrepreneurial chefs: review your finances and organize your financial plan carefully, ensure that everyone receives a fair salary, and establish a schedule that respects leisure and rest. Most importantly, trust that with patience, everything will eventually fall into place.
When the time comes to reflect on how challenging it has been, you’ll see that it’s not as hard as it seemed. Yes, it’s all about taking action. You’ll reach your goal in the end. It may not be as perfect or happen as quickly as you expected, but it can be fixed. And while the result may not be ideal on the first day, you’ll have plenty of time to improve it. You just have to be patient.
