Andoni Luis Aduriz

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Andoni Luis Aduriz first opened the doors of Mugaritz restaurant, near San Sebastián in the Basque Country, in March 1998. It has since become known as one of the best restaurants in the world and has regularly featured on the"The world's 50 best restaurants" list compiled by Restaurant magazine.

The restaurant has been described as "the most important gastronomic phenomenon in the world in recent years" and has received rave reviews from the world's media. This burgeoning reputation has propelled the restaurant into the limelight and it has become one of the world's premier dining destinations. Food enthusiasts from all over the world travel to Mugaritz just to sample the work of chef Aduriz.

After an unremarkable academic performance at school, Andoni Luis Aduriz began his culinary journey early at the Catering School of San Sebastian. After learning vital skills and techniques from many pioneers of Basque cuisine, his life changed in 1993 when he joined the exclusive team at El Bulli (near Barcelona), working under legendary chef Ferran Adrià. It was clear that Aduriz was an incredible talent and it was not long before he decided to start his own venture, opening Mugaritz in 1998.

Raw peas served at Mugaritz in the Basque Country

After just two years at Mugaritz, Aduriz earned his first Michelin star and other awards soon came flooding in including top prize in Spain's National Gastronomy Prize (2002) and the 2003 Esodic Gastronomy Prize for best restaurateur, awarded by the Basque Academy of Gastronomy. In 2012, he received the Chef's Choice Award presented by chefs that are part of the world's 50 best restaurants list. In 2006, Mugaritz was awarded a second Michelin star and went straight into the top ten of the aforementioned list.

Mugaritz terrine iberian pig

Aduriz is a member of many Basque cooking organizations and is a leading advocate of the science and innovation of Basque cooking. He has taught in many of the world's great cooking establishments and has ensured, along with his contemporaries, that the Basque Country remains a leading force in world cuisine.

He is a creative and collaborative chef who participates in many cultural activities beyond gastronomy including theatre, art and publishing. He stands alone in his approach to his craft and is always searching for new ways to evaluate and innovate the methodology that exists in the profound universe of Mugaritz.

Dessert with honey at Mugaritz by Andoni Luis Aduriz

New beginnings for Andoni Luis Aduriz

Despite all the success, things have not always been plain sailing for this talented chef and in February 2010 his resolve was tested when a short circuit caused a fire in the kitchen at Mugaritz. The damage was devastating and the restaurant was closed for four months for emergency renovation work. After the fire, Aduriz and his team were overwhelmed by the support they received from around the world and this expression of solidarity gave them the incentive to continue the project. The hard work that followed was justified when the restaurant was voted fifth best restaurant in the world in 2010 and third in 2011, a position which was retained in 2012.

Iced milk dessert served at Mugaritz

Aduriz continues to evolve his cooking. He explores nature and studies emotions in a constant attempt to challenge the senses. He once wrote: "Cooking isn't, wasn't, and will not be enough." And in the world of scientific cuisine where it seems there is nothing new to discover, chefs like Aduriz make you wonder if we have even scratched the surface.

At the time of writing, Mugaritz currently has a waiting list of approximately seven weeks. For more information please follow the link below to visit the restaurants website.

Website:

www.mugaritz.com

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