Founder Letter

I am not The Onion Guy.

I am a scientist, an engineer, and a strategist who found a billion-euro opportunity hiding inside a centuries-old tradition.

The Onion Guy is the name people started using to talk about me in my journey of pushing this business forward. I didn’t like it at first — but people did. So now you know the origin of the company’s name.

From Rocafonda to Global Impact

I was born in Rocafonda, Mataró — a humble place, but never a limit.
I wrote code that runs on HP large-format printers.
I built power systems for aeronautics in New York.
I developed electric systems for F1 prototypes at LEAR.
I earned a PhD with eight first-author patents at Philips Research.

Why This Matters

I’ve spent years in boardrooms, listening to ideas, understanding why they succeed or fail, and learning how to push them forward. This is not my first startup — I’ve tested other ventures, studied the market, and refined my vision.

One truth I’ve learned: sales are key. If you sell and you grow, you’ve already come very far. From there, it’s a matter of execution and strategy to make it shine.

This is your chance to jump in early.

The Onion Memorandum is my dual-track approach: opening a path for individuals like you to join alongside institutional capital. Your participation strengthens my position when negotiating with big investors. It shows that there’s already belief — and momentum.

What Drives Me

It’s not about calçots.
It’s about markets.
It’s about IP.
It’s about building systems that scale.
And here’s what I do like about calçots: they represent progress. Having this platform and infrastructure in place will open a massive opportunity for the calçot market to grow beyond borders — and that’s something I am proud to enable for the country I come from.

The Vision

I’m building something bigger:
Food Experience as a Service.
A repeatable, protected business model that turns traditions into global platforms.

Join the Journey

This is not nostalgia. This is about reshaping how people connect around food and tradition — and doing it with precision and strategy.

If you get it, you’re in the right place.
If not, step aside.

— Julià Delos