Chef Mikel Alonso was born in Biarritz in France and grew up in Mexico. With passion and focus on aromas and flavours, Mikel is Executive Chef of Biko, which specialises in Spanish-Mexican cuisine
His passion for creating food began at an early age, when he was visiting his grandparents during summer vacation where he enjoyed helping prepare traditional Basque recipes. Today, his cuisine is a blend of both his Basque culinary heritage and his Mexican roots, which he serves at his restaurant Biko in Mexico City.
Mikel started his culinary education at Escuela de Cocina Luis Irizar in San Sebastian where he studied gastronomic preparation, alongside chemical engineering. It was a scholarship from the institute which first allowed him to return to Mexico and realise his culinary career by opening restaurant Biko with partner Bruno Oteiza in 2007.
Describe your culinary philosophy in 4 phrases...
3. Without saliva, there is no taste; without surprise, there is no pleasure.
4. To search for new dishes you have to be incessant with creativity and invention.
What is important for you at Biko?
Biko's dishes are governed by these parameters: identity, product, technique, freedom, flavour, smell, colour and texture. But the most important and most treasured part of Biko is its family, where we all learn from our mistakes and from others. And where we stand to walk together.
What is your greatest insipiration?
Everything around us is inspiration. What we do is be vigilant.
What three things would you take to a desert island?
Food, beverages and a boat.
- #7 | Biko | Latin America's Best Restaurants, 2014
- Five Stars Diamond Award | American Academy of Hospitality, 2008, 2009, 2010, 2011
Presidente Masaryk 407 Polanco
11550 Mexico City
+52 55 5282 2064