Andoni Luis Aduriz began his journey to culinary brilliance at a very young age, studying at the School of Hotel and Restaurant Management in Donostia-San Sebastian. It wasn’t long before he decided to join the kitchen at one of the world’s best-known restaurants of Catalonian cuisine, Ferran Adriá’s El Bulli where he was situated between 1993 and 1994.

In 1998, Andoni began his solo career, opening restaurant Mugaritz in Errenteria in the north of Spain which was awarded two Michelin stars by the Michelin Guide Spain in 2006.

Alongside his exceptional work in the kitchen at restaurant Mugaritz, Andoni also belongs to the Foundation Board of the Basque Culinary Center and regularly runs training courses at Basque Country University, the University of Deusto, the training center of Alain Ducasse (ADF) in France and in The Culinary Institute of America (CIA) in the US, among others, passing on his great culinary legacy. 


FOUR Questions with Andoni

Describe your culinary philosophy in 5 words...

Synthesis, poetry, impressible, natural, honest.


How did you feel when you were awarded your first Michelin star?

I really felt very happy because it was held on a mountain of efforts of many people.


What is your greatest inspiration?

The human condition. I am very interested in stimulate, provoke,…


What three things would you take to a desert island?

A grill, a fishing rod and container of wine.


  • 2 Michelin stars
  • Chef's Choice Award, 2012 | The World's 50 Best Restaurants
  • #6 | The World's 50 Best Restaurants





Otzazulueta Baserria, Altura Aldea 20

20100 Errenteria, Gipuzkoa

+34 943 52 24 55