Andoni Aduriz

Andoni Aduriz

Chef, Spain


Natural and Cultural Ecosystems

Andoni Aduriz was born in Donostia and began his career in the kitchen of a pizzeria, where he worked during school holidays and weekends.

After completing his studies at San Sebastian School of Cuisine, he went on to learn under many of the local chefs including Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide, and Pedro Subijana, before spending the 1993-4 season at elBulli under Ferran Adriá. In 1996, he became head chef of Martín Berasategui eponymous restaurant San Sebastian. Two years later, in 1998, he opened his own restaurant, Mugaritz, atop a hillside thirty minutes from the city, in the Basque countryside.

In 2002, Aduriz was awarded the National Prize for Gastronomy and the Spanish guide lo Mejor de la Gastronomía named him both “Chef of the Year” and “Patissier of the year.” Since 2005, the Michelin guide has awarded him two stars at Mugaritz.

He has co-authored and written several cookbooks, texts, and articles.

 

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.



Related videos

All That We Eat Has Been Alive

Søren Wiuff

One of the most forward-thinking farmers in Scandinavia talks about his methods and inspiration at the first MAD Symposium.

A Short History of the Beet

Daniel Patterson

San Francisco's naturalist star on the importance of doing things the hard way.

How Good Food Can Save Our Planet

Molly Jahn

A champion of sustainability urges chefs to pay attention.

HELP US STAY MAD

Support

Feeling inspired by the global cooking community? MAD’s ambitious goals are made possible by the generosity of people like you. If you value what we do, please join us with a donation so we can keep driving change in the food world.

Subscribe

Newsletter

Marketing permission: I give my consent to MAD to be in touch with me via email using the information I have provided in this form for the purpose of news, events and updates.