In 1995, Sergi was contacted by Carles Abellan, an associate of Ferrán Adrià. Abellan asked Arola to come and work with one of Spain's most celebrated chefs, an opportunity that would catapult Arola's career into the upper echelons of Spanish fine dining. He joined the kitchen of El Taller in Barcelona, Ferrán's culinary research centre, learning and experimenting under the expert example of Adrià.

In 1997, Chef Arola left Barcelona for Madrid. In 2000, he opened his own restaurant, La Broche, gaining worldwide attention, two Michelin stars as well as the National Gastronomy Prize. His second venture, the eponymous Arola, is located in Barcelona's fashionable Hotel Arts, a Ritz-Carlton property.

As opposed to the elaborate, high concept cuisine of La Broche, Arola offers a sophisticated array of tapas made for sharing and tasting. Arola's Mediterranean dishes mix both innovative and traditional ingredients and invite diners to explore a multitude of flavors in a vivacious, relaxed atmosphere.