Mugaritz restaurant (Errenteria)

Considered to be one of the most personal and thought-provoking chefs in the world, his work, based on the intellectual hyper-synthesis of the environment and ontological search for knowledge, has made him a phenomenon that transcends the world of cuisine.

After studying at the Catering School in San Sebastian, he worked, among others, with Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide and Pedro Subijana. He formed part of the team at elBulli (1993-1994), under Ferran Adrià. Finally (1996), he held the post of head chef with Martín Berasategui. In 1998 he began working on his own at Mugaritz, the restaurant that he has run since then.

Recognised by the international cookery press, he was awarded the National Gastronomy Prize (2002). The Basque Gastronomy Academy awarded him the “Euskadi” Gastronomy Prize for best restaurateur (2003). The “Lo Mejor de la Gastronomía” guide named him “Chef of the year” and “Pastry Chef of the year”. The Michelin Guide awarded him his second star (2005). Mugaritz is in ninth place in the Guide of the 50 Best Restaurants in the World 2017, and this year he has now been among the 10 best chefs in the world on the list for 11 years in a row.