Andoni Luis Aduriz was born to cook. He had a difficult academic childhood and started therefore a culinary school. It was a decision that changed Andoni’s life and the course of gastronomy forever. Andoni learned how to express himself through his cooking, pouring his heart into his dishes. He had finally found an outlet for his curiosity and creativity and his love of country.
Before opening his own establishment, he subsequently worked with some of Spain’s most renowned chefs. In 1993 and 1994, Andoni spent two years at Ferran Adria’s El Bulli and a world of gastronomic possibility was revealed. In 1998 he left his head chef position at Martin Berasategui and opened Mugaritz. Which offered the chef an outlet for his relentless creativity, a place to develop his own innovative ideas, and a space that allowed him to embrace the traditions that defined his personal culinary style.
The perfect combination of groundbreaking techniques and traditional Basque country ingredients, Mugaritz has won several awards and has become not only one of Spain’s most influential restaurants, but a key component of the Basque cult.