Andoni Luis Aduriz
Andoni Luis Aduriz is considered one of the most influential chefs of our time. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen.
The kitchen and the engineering
Aduriz’s multidisciplinary approach embraces innovation in the kitchen. This is evident through his patronage of the Basque Culinary Center and his membership in the Tufts Nutrition Council from Tufts University, a group of international leaders from diverse backgrounds who share a passion for nutrition and health. Andoni builds bridges with seemingly unrelated worlds. This can be witnessed in his collaboration with the marine and alimentary research center AZTI and the Imagineering Institute, a multi-disciplinary internet and digital media research & development center. His versatility and creativity always question the limits of gastronomy and open windows to many new worlds. This pioneering attitude gives rise to theater performances with La Fura dels Baus and to the promotion of diverse documentaries such as Mugaritz BSO and OFF-ROAD. Aduriz aims to seduce us with a multisensory experience.
Basque & avant-garde
Something like this does not happen overnight. Andoni Luis Aduriz was born in San Sebastian in 1971, a city at the very heart of Basque gastronomy. He began his culinary studies, but after a not entirely successful venture into the academic world, young Andoni began to express himself with tastes and textures. Subsequently, Andoni developed his appreciation for both new Basque cuisine and local produce. On finishing his studies, he went to Catalonia to work in El Bulli, home of one of the world’s most renowned chefs Ferran Adrià. This experience opened a world of possibilities to him.
In 1998, Aduriz embarked alone upon his most risky and satisfactory project: Mugaritz, which has been recognized with important awards since the beginning. As Aduriz himself acknowledges “It’s something more”. Mugaritz closes for four months a year and this break is devoted almost exclusively to creativity.
“It’s a place where we sometimes even serve meals…”
The location, with the oak on the border, offers the chef a canvas on which to unleash his creativity, as well as being a place surrounded by tradition and local products. In Mugaritz, Aduriz has managed to achieve a balance of avant-garde and traditional Basque cuisine. His refusal to conform has resulted in countless achievementts.