Andoni Luis Aduriz spent time with nearly all the Spanish greats before becoming a household culinary name himself. After studying at the Donostia School of Cuisine in San Sebastian, Spain, Aduriz worked for, among others, Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide and Pedro Subijana. In1993 he joined the team of el Bulli, headed by Ferran Adriá, and in 1996 moved to a chef position under Martín Berasategui at his eponymous restaurant outside San Sebastian. Two years later he began working on his own at Mugaritz, the restaurant he has run since 1998.
Aduriz has been described by the international gastronomic press as “the most important gastronomic phenomenon on the world scene in recent times.” He is regularly highlighted in the pages of prestigious magazines such as the Swedish Gourmet, the French Gault&Millau (where he’s received a 19/20 rating), The New York Times Magazine, Saveur, the Italian Gambero Rosso,and the Japanese Cuisine Kingdom or Specialités.
In 2002 Aduriz was awarded the National Prize for Gastronomy, and the Spanish guide Lo Mejor de la Gastronomía named him both “Chef of the year” and “Patissier of the year.” In 2003 the Basque Gastronomy Academy awarded him the “Euskadi Prize for Gastronomy to the Best Restaurateur” and in 2005 the Michelin guide awarded him a second star. In 2008 Mugaritz obtained fourth place in “The World's 50 Best Restaurants” list awarded by Restaurant Magazine.
Aduriz is co-author of the books La Joven Cocina Vasca(1996), El Mercado en el Plato(1998) and Tábula Bacalao(2003). He is author of Txikichef, a series of cooking magazines for kids, and has published to date Foie Gras (2003), Clorofilia(2004) and Bestiarium Gastronomicae (2006) under the collection “Cuadernos de Mugaritz,”and is also author of the collection Libros del Atajo which has published to date Diccionario Botánico para Cocineros (2007).