Andoni L. Aduriz

Chef at Mugaritz** (Errentería, Guipúzcoa)

Considered to be one of the most personal, influential and thought-proving chefs in international gastronomy, Andoni Luis Aduriz has been surprising critics and diners for years at his restaurant in Renteria.

Mugaritz** is more than just a restaurant, Mugaritz is a meeting point for culture, philosophy and cuisine. At this restaurant, the Guipuzcoan has always been committed to culinary evolution and an interdisciplinary approach to cooking, which has led him to transcend established boundaries, and become a rebel in the kitchen.

He comes from a family with a long gastronomic tradition and was trained at prestigious schools and restaurants such as elBulli, where he was Ferran Adrià's sous-chef. Returning to the Basque Country, he worked at Arzak, where he consolidated his cuisine.

Winner of the 2002 National Gastronomy Award, Aduriz (San Sebastián, 1971) was also president of the Euro-Toques España association, where he was the driving force behind the Diálogos de Cocina (Cooking Dialogues). He is the author of around twenty books, including 'Puntos de fuga', an intimate and daring account of how Mugaritz lives his cuisine.