Alba Sunyer was born in Barcelona. Her mother taught her to cook the authentic Catalan way at a very young age. Even though her original profession was in physical therapy, she was never too far away from her passion for Catalan food. Also, her in-laws operated a family restaurant, “El Turia”, located on one of the most famous streets in Barcelona downtown, La Rambla. After an accident, her left arm was severely injured, and she decided to leave Catalonia and her profession. She moved to the United States in 2008, and she had no option but to reinvent herself. She began doing what she had always dreamed of—cooking! She knew she wanted to share her passion for Catalan food with the American people.

She founded The Mediterranean Corner in Greenville, South Carolina; a successful team-building event company based on Catalan cuisine experiences.

Alba was the Director of the International Culinary Programs at Joviat Culinary Academy, she created a Traditional Catalan Cuisine International program offered worldwide. Today, she is the ambassador of CETT - UNIVERSITAT DE BARCELONA in the US, one of the the best Hospitality and Culinary Arts institutions in Catalonia. Her editorial background goes from writing food columns at El Nacional to authoring the best seller book The Catalan Table, a traditional Catalan Cuisine book. The Catalan Table is more than a recipe book, its content is heavy in history, traditions, wine pairings, and personal experiences, a great contextualization of the Catalan Gastronomy. The book was published in Catalan, English and Spanish by Parcir and Larousse publishers in 2022 and 2023.  The book is endorsed by the best 30 Catalan chefs, including Ferran Adrià, Albert Adrià, José Andrés, Virgilio Martínez, Gastón Acurio, Carme Ruscalleda, Joan Roca, Hermanos Torres, and twenty more. The forward is written by Colman Andrews, journalist and the first Catalan food expert in US in the history.

Today, she teaches Catalan Cuisine History at the American Culinary Schools nationwide. Alba works as a consultant for American chefs who want to learn and implement Catalan Cuisine in their menus, and collaborates as a chef consultant for the Catalan American Council.

Her last adventure is Sobretaula; a Catalan Food Popup Dinner company based in the US. Her partner is Úrsula Sala-Illa a well- known Catalan pastry chef, owner of Disset Chocolate. Last but not least, Alba is one of the chefs of #CatalanFood (PRODECA, CATALONIA GOVERNMENT) a new world-wide movement prmoting Catalan food. She is a great ambassador of Catalan Food in the US.