Martin Berasategui
CV and info
Date of birth
27.04.1960
in
Donostia, San Sebastian, ES
Training
1973: Bodegón Alexander, Donostiarra, trained by his mother and aunt.
CV
1977 - 1980: worked in varying kitchens gaining experience, including: Jean Paul Heinard, Pastelero de Baiona, François Brouchican
1979 - 1986: attended several courses at the School of Modern Pastry Cooking, Issengeaux
1983: internship: charcutería Robert Lalet, Floors
1986: * Guide Rouge (Michelín)
1988: internship: Louis XV, Alain Ducasse, Monaco
since 1993: Restaurant Martín Berasategui, Lasarte-Oria
1994: * Guide Rouge (Michelin)
2001: *** Guide Rouge, (Michelin)
1979 - 1986: attended several courses at the School of Modern Pastry Cooking, Issengeaux
1983: internship: charcutería Robert Lalet, Floors
1986: * Guide Rouge (Michelín)
1988: internship: Louis XV, Alain Ducasse, Monaco
since 1993: Restaurant Martín Berasategui, Lasarte-Oria
1994: * Guide Rouge (Michelin)
2001: *** Guide Rouge, (Michelin)
Philosophy
Talent and practice is what a cook needs.
Member of
1999: Relais & Châteaux
Awards
1995: Best of Spanish Gastronomy
1996: Foods of Spain, Spanish Academy of Gastronomy
1998: Cook of the Year, Gourmetour
2021, Mentor Award, Guide Michelin 2022
1996: Foods of Spain, Spanish Academy of Gastronomy
1998: Cook of the Year, Gourmetour
2021, Mentor Award, Guide Michelin 2022
