El Bulli restaurant, 2 hours north of Barcelona, is so popular that customers must reserve a table 6 months in advance. But noted Spanish chef Ferran Adrià decided to close the doors of his award-winning restaurant for 2 years so he and his staff could have time to think, plan, and innovate. Adrià told Hemispheres Magazine, “If we are winning all the prizes, why change? Working 15 hours a day leaves us very little time to create.” In the midst of great success, they took time out for what is most important to them.