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Chef Profiles

Andoni Luis Aduriz 

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Andoni Luis Aduriz was born in 1971 in San Sebastián, Spain. He trained under famous chefs like Ferran Adrià before opening his restaurant Mugaritz in San Sebastián in 1998.

At Mugaritz, Aduriz pioneered a highly avant-garde and experimental style of cuisine. Dishes featured unexpected ingredients like rose petals and citrus-flavored clay.

Under Aduriz’s leadership, Mugaritz earned 2 Michelin stars in 2006. He received the Chef of the Decade award from the prestigious Restaurant magazine in 2009.

In addition to accolades, Aduriz appeared in an episode of Netflix’s Chef’s Table in 2016. He helped found the International Workshop of Avant-Garde Cuisine to promote radical innovation.

Aduriz authored several books, including “Mugaritz: A Natural Science of Cooking.” He embraces science and free-form creativity to push Spanish cuisine’s boundaries.

The same technique is used to create Mugaritz’s famous walnut dessert, which is served on a scoop of goat’s-milk ice cream.

For his utterly unique and envelope-pushing cooking style, Andoni Luis Aduriz cemented his reputation as Spain’s most avant-garde chef. His craft continues driving radical innovation at Mugaritz.

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