Andoni luis aduriz biography

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.

In 1993, 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