Restaurant : Mugaritz
Address : Aldura Aldea, 20 20100 Errenteria, Gipuzkoa, Spain
Website : http://www.mugaritz.com
Being a protégé and veteran of kitchens by some of the best chefs in Spain, Andoni Luis Aduriz quickly rose through to the ranks to make a name for himself. He may be described as half mad scientist and half culinary protégé because of his playful and investigative approach to food. Though young, his culinary experience runs wide. This expertise in the kitchen is what he shares to the diners of his highly acclaimed restaurant, Mugaritz.
Apart from Mugaritz, Aduriz is the creator of the biannual international meeting that promotes haute cuisine and high-end catering called Dialogos de Cocina. He sits in the board of Euro Toque, an international association of European chefs. He is a member of the Innobasque Board of Directors, an intra-professional group uniting the Basque region’s top technological, business, scientific and creative leaders; and a prolific author of books, articles and kid’s culinary magazine.
Aduriz earned his degree from the Donostia School of Cuisine in San Sebastian, Spain. After school, he worked for almost all the great Spanish chefs, including Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide, and Pedro Subijana. Later, he joined elBulli, then moved to a chef position under Martin Berasategui outside San Sebastian.
2 Michelin Stars
3 Repsol Suns