Before becoming a household culinary name in his own right, Andoni Luis Aduriz cooked with nearly all the Spanish greats. After studying at the Donostia School of Cuisine in San Sebastian, Spain, Aduriz worked for Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide, and Pedro Subijana. In1993, he joined the team at El Bulli under Ferran Adrià, and in 1996, he moved to a chef position under Martín Berasategui at the chef’s restaurant outside San Sebastian.
Two years later, Aduriz began working on his own at Mugaritz, the hyper-seasonal, high-concept restaurant he has run since 1998. Once described by the international gastronomic press as “the most important gastronomic phenomenon on the world scene in recent times,” Aduriz and his restaurant have been regularly highlighted in the pages of French Gault & Millau, Saveur, Italian Gambero Rosso, and Japanese Cuisine Kingdom.
But Aduriz isn’t content with innovation behind the line. Aduriz is the creator of Dialogos de Cocina, a biannual international meeting designed to promote the exchange of ideas between haute cuisine, high-end catering, and various consultants, thinkers, networks, and research groups. A prolific author of books, articles, and even a kid’s culinary magazine, Aduriz also sits on the board of Euro Toque, an international association of European chefs, and he’s a member of the Innobasque Board of Directors, an intra-professional group uniting the Basque region’s top technological, business, scientific, and creative leaders.
Aduriz was awarded the National Prize for Gastronomy, and the Spanish guide Lo Mejor de la Gastronomía named him “Chef of the Year” and “Patissier of the Year” in 2002. 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 2006 Mugaritz obtained the 10th place in the “The World's 50 Best Restaurants” list awarded by Restaurant Magazine.