Andoni Luis Aduriz is undoubtedly one of the most influential chefs of our times. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen.

Aduriz’ multidisciplinary approach embraces the union between innovation in the kitchen and the most diverse sectors. This is evident through his patronage of the Basque Culinary Center and his membership in the Tufts Nutrition Council from Tufts University, a group of international leaders from diverse backgrounds who share a passion for nutrition and health. Andoni builds bridges between apparently unrelated worlds; in so doing he enhances his own discipline.

Mousse of cream and stone crab / Photo: José Luis López de Zubiría/Mugaritz

Something like this does not happen overnight. Andoni Luis Aduriz was born in San Sebastian in 1971, a city at the very heart of Basque gastronomy. He began his culinary studies, but after a not entirely successful venture into the academic world, the young Andoni began to express himself by means of tastes and textures. Subsequently, Andoni developed his appreciation for both new the Basque cuisine and local produce. On finishing his studies, he went to Catalonia to work in El Bulli, home of one of the worlds’ most renowned chefs Ferran Adrià. This experience opened a world of possibilities to him.

In 1998, Aduriz embarked alone upon his most risky and satisfactory project: Mugaritz, which has been recognized with 2 Michelin stars since 2006. Mugaritz has become synonymous with R+D and the word “restaurant” has ceased to exist. As Aduriz himself acknowledges “It’s something more”.
Mugaritz closes for four months a year, a window that is devoted almost exclusively to creativity. “It’s a place where we sometimes even serve meals…” The location, with the oak on the border, offers the chef a canvas on which to unleash his creativity, as well as being a place surrounded by tradition and local products. In Mugaritz, Aduriz has managed to achieve a balance between avant-garde and traditional Basque cuisine. His refusal to conform has resulted in countless achievements: since 2006 Mugaritz has figured among the top ten in the list of Restaurant Magazine.

Fresh Idiazabal wafer, bitter herb pistou / Photo: José Luis López de Zubiría/Mugaritz

But to speak only about Andoni Luis Aduriz’s professional side would be a significant mistake. His human side is represented by his activities, always food related, of course. The chef promotes culinary initiatives annually whose only aim is to raise money for organizations such as Asteamur, L’ataxie Charlevoix-Saguenay Foundation, Starlight Children’s Foundation Australia, UNICEF and many others.


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