| 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) |
| 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 |
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