Andoni Luis Aduriz

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Andoni Luis Aduriz is undoubtedly one of the most influential chefs of our times. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen.

His membership of the Basque Culinary Center, the Ibermatica Innovation Institute and the Innobasque Management Board gives weight to Aduriz’s multidisciplinary attitude, enabling the union between innovation in cuisine and many other related sectors. If these links do not already exist, it is not a problem. Andoni has managed to build bridges between worlds with no apparent relation. His participation in theatrical activities with the la Fura dels Baus group and also the promotion of the documentary film “Mugaritz BSO” are evidence of his versatility as a creator and reveals his courageous attitude when challenging pre-established limits. Aduriz’s aim is, undoubtedly, to seduce us with an experience that encompasses all five senses.

Something like this does not happen overnight. Andoni Luis Aduriz was born in San Sebastian in 1971, a city at the very heart of Basque gastronomy. He began his culinary studies, but after a not entirely successful venture into the academic world, the young Andoni began to express himself by means of tastes and textures. Subsequently, Andoni developed his appreciation for both new the Basque cuisine and local produce. On finishing his studies, he went to Catalonia to work in El Bulli, home of one of the worlds's most renowned chefs Ferran Adrià. This experience opened a world of possibilities to him.

In 1998, Aduriz embarked alone upon his most risky and satisfactory project: Mugaritz, which has been recognized with 2 Michelin stars since 2006. Mugaritz has become synonymous with R+D and the word “restaurant” has ceased to exist. As Aduriz himself acknowledges “It's something more”.

Mugaritz closes for four months a year, a window which is devoted almost exclusively to creativity. “It's a place where we sometimes even serve meals…” The location, with the oak on the border, offers the chef a canvas on which to unleash his creativity, as well as being a place surrounded by tradition and local products. In Mugaritz, Aduriz has managed to achieve a balance between avant-garde and traditional Basque cuisine. His refusal to conform has resulted in countless achievements: since 2006 Mugaritz has figured among the top ten in the list of Restaurant Magazine.

As part of his idea of socialization of the kitchen Andoni Luis Aduriz has given classes in the University of Basque Country, Deusto University and Alain Ducasse training center in France as well as in the school The Culinary Institute of America in United States, among others.

Andoni Luis Aduriz is undoubtedly one of the most influential chefs of our times. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen.

His membership of the Basque Culinary Center, the Ibermatica Innovation Institute and the Innobasque Management Board gives weight to Aduriz’s multidisciplinary attitude, enabling the union between innovation in cuisine and many other related sectors. If these links do not already exist, it is not a problem. Andoni has managed to build bridges between worlds with no apparent relation. His participation in theatrical activities with the la Fura dels Baus group and also the promotion of the documentary film “Mugaritz BSO” are evidence of his versatility as a creator and reveals his courageous attitude when challenging pre-established limits. Aduriz’s aim is, undoubtedly, to seduce us with an experience that encompasses all five senses.

Something like this does not happen overnight. Andoni Luis Aduriz was born in San Sebastian in 1971, a city at the very heart of Basque gastronomy. He began his culinary studies, but after a not entirely successful venture into the academic world, the young Andoni began to express himself by means of tastes and textures. Subsequently, Andoni developed his appreciation for both new the Basque cuisine and local produce. On finishing his studies, he went to Catalonia to work in El Bulli, home of one of the worlds's most renowned chefs Ferran Adrià. This experience opened a world of possibilities to him.

In 1998, Aduriz embarked alone upon his most risky and satisfactory project: Mugaritz, which has been recognized with 2 Michelin stars since 2006. Mugaritz has become synonymous with R+D and the word “restaurant” has ceased to exist. As Aduriz himself acknowledges “It's something more”.

Mugaritz closes for four months a year, a window which is devoted almost exclusively to creativity. “It's a place where we sometimes even serve meals…” The location, with the oak on the border, offers the chef a canvas on which to unleash his creativity, as well as being a place surrounded by tradition and local products. In Mugaritz, Aduriz has managed to achieve a balance between avant-garde and traditional Basque cuisine. His refusal to conform has resulted in countless achievements: since 2006 Mugaritz has figured among the top ten in the list of Restaurant Magazine.

As part of his idea of socialization of the kitchen Andoni Luis Aduriz has given classes in the University of Basque Country, Deusto University and Alain Ducasse training center in France as well as in the school The Culinary Institute of America in United States, among others.