Sharing the creative process

Over the lastfew months ten great chefs and ten great friends of Mauro Colagreco have beenwelcomed into the kitchens of Mirazur to cook forthe anniversary of the restaurant turning ten.

Argentinian-born chef, Mauro Colagreco,organised an impressive line-up of guest chefs for the celebrations, which have beenn some of the most sought after events of the year. With limited availbility for the dinners, advanced booking has beenhighly recommended for these one-off collaborations.

The first such dinner took place on 27 May when three Michelin-starredDavid Kinchappeared as the first guest chef atMirazur. Hisunique style of cooking is recognised throughout the world for its creative combinationof Japanese and Catalan-inspired flavours. This was followed byAlex Atalaof award-winning D.O.M restaurant inSão Paulo, Brazil. The ex-punk DJ and Michelin star chef is akeen explorer of the ingredients of his native land, Brazil.Next cameAndoni Luis Adurizof the Spanish restaurant Mugaritz and also known for his stintat one of the world’s best-known restaurants of Catalonian cuisine,’s El Bulli where he was situated between 1993 and 1994.OnSeptember 21st we sawVirgilio Martínezadded to the impressive list of guest chefs.Born in Peru, Virgilio Martinez has taken taken the gastronomic world by storm withhis award-winningPeruvian cuisine and clean, contemporary style. Then cameMexican chef, Jorge Vallejo on October 17th. Manning the helm of Mexico City’s Quintonil restaurant, chef Vallejo advocates of using products from the nation’s small agricultural producers to produce a contemporary take on home cooking.

For the grand finale the ultimateguest chef appearance will be from The World’s 50 Best Restaurant’s winner, Massimo Bottura.

Massimo Bottura is the chef patron of three Michelin-starred restaurant, Osteria Francescana in Italy and an ambassador of modern Italian cuisine. His kitchen is full of compelling contradictions: it is both traditional and conceptual; it is deceivingly minimalist in its presentation and yet full of complex flavours, textures and cultural references to art, literature and history. Massimo Bottura creates real works of art through his food.

His career began in 1986 with apprenticeships under culinary masters like Georges Coigny and Alain Ducasse at Hotel de Paris Montecarlo, forming a foundation of regional Italian cooking and classical French training. The accolades then started to tumble onto chef Bottura’s culinary CV when, in 1995 Bottura opened his Osteria Francescana, where he was free to combine his indisputable talent with his creativity.

Three Michelin stars and secondplace ranking in the World’s 50 Best Restaurants, Chef Bottura’s gastronomic aptitude is at the forefront of modern Italian cuisine. He freely shares his creative process and his respect for the best ingredients.

Massimo Botturawill be at Mirazur with Mauro Colagreco on October 27th for thespectucular finale dinner.

You can find details about the special eventshere