Corral de la Morería

A staunch defender of organic gardens, controlled cultivation, and good raw materials, his cuisine from the roots stand out for its broths, stocks, and juices, made with top-quality natural products. This Bilbao-born chef has a passion for cooking tattooed on his DNA. He had not even turned 18 when he began to learn the cooking trade in the family restaurant, the Thames. He later graduated from the Eide Hospitality School, in Santurce, and from there, he trained with great kitchen teachers, such as Martín Berasategui. He also went through El Bullí and Mugaritz, and in recent years, before moving to Madrid, he developed his cuisine at the Nerua restaurant (1 Michelin star) located in the Guggenheim Museum in Bilbao.