Born in 1978, Chef Josean Martínez Alija is known for his innovative approach and dedication to seasonal, local ingredients. He began his culinary career at 17, training in some of Spain’s most prestigious kitchens, including Martín Berasategui, El Bulli, and Hotel Ercilla. His talent was recognized early when he won first prize at the Spanish Haute Cuisine Championship for young chefs in 2000.
Today, Martínez Alija is the head chef of Nerua at the Guggenheim Museum in Bilbao, where he has developed a unique culinary style focused on aroma, beauty, texture, and flavor. His cuisine is deeply rooted in Basque traditions while embracing modern techniques, resulting in dishes that are both essential and approachable.
Under his leadership, Nerua has earned a Michelin star and three Repsol Suns, establishing it as one of Spain’s top dining destinations. Martínez Alija continues to push the boundaries of contemporary gastronomy, redefining Basque cuisine through his deep respect for ingredients and an unwavering commitment to excellence.
