Natural & Cultural Ecosystems | Andoni Aduriz
Andoni Aduriz was born in Donostia and began his career in the kitchen of a pizzeria, where he worked during school holidays and at 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 under Martín Berasategui at his eponymous restaurant back in 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, Andoni 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 have awarded him a two stars and he ranked 2nd best restaurant in the world in the S.Pellegrino World's 50 Best list in 2011.
Additionally, Andoni has co-authored and written several cookbooks, texts and articles.
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 under Martín Berasategui at his eponymous restaurant back in 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, Andoni 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 have awarded him a two stars and he ranked 2nd best restaurant in the world in the S.Pellegrino World's 50 Best list in 2011.
Additionally, Andoni has co-authored and written several cookbooks, texts and articles.
About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.
