After completing his academic studies at the School of Hotel and Restaurant Management in Donostia-San Sebastian, Andoni Luis Aduriz worked with such chefs as Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide and Pedro Subijana. He was a member of the team at El Bulli restaurant between 1993 and 1994. Similarly, in 1996 he served as head chef with Martin Berasategui. In 1998 he embarked upon his solo career in Mugaritz, the restaurant he has managed since then.
Winner of Spain's National Gastronomy Prize in 2002; the Euskadi Gastronomy Prize for best restaurateur in 2003 according to the Basque Academy of Gastronomy, and 'Chef of the Year' and 'Patissier of the Year' according to the guide Lo mejor de la Gastronomía. He is a member of the Innobasque Board of Directors that brings together more than 600 members, as part of the 'Entrepreneurship' department, a top-level managing team, together with 39 other prominent personalities from the social, business, scientific, technological and institutional world in the Basque Autonomous Community.
Mugaritz restaurant opened its doors to the public in March 1998 under the direction of Andoni Luis Aduriz. Since 2006 it is considered one of the best restaurants in the world according to the magazine ‘Restaurant Magazine’.
Acclaimed by gastronomic press worldwide as the most important gastronomic phenomenon on the worldwide stage in recent times, Mugaritz [19/20 Gault&Millau guide] frequently appears on the pages of such prestigious magazines like the Swedish Gourmet, the American New York Times Magazine or Saveur, the Italian Gambero Rosso and the Japanese Cuisine Kingdom or Specialités, which devote much space to delving deeply into the cooking style in Mugaritz or studying the technology used in his gastronomic approach.
In 2005 the Michelin Guide awarded Mugaritz its second star (the first was awarded in the year 2000). In 2006 it went straight into tenth position on the list of “The world’s 50 best restaurants”. Likewise, the Campsa Guide awarded Mugaritz with maximum ratings of Three Suns. That same year Danny Lee, a journalist from The New York Times stated in a report on Donostia-San Sebastian and its surroundings that "if gastronomy is like an adventure, Mugaritz offers an exciting ride".
In 2007, the scientist and Californian writer Harold McGee presented his latest book La cocina y los alimentos (On Food and Cooking) in Mugaritz, prefaced by Andoni and considered the bible of gastronomy. In February 2009 the Carnet de Route Omnivore 2009 awarded the title of “Creation of the year 2009” for the dish Flowers, flowers, flowers by Mugaritz. In April 2010, Mugaritz was considered the fifth best restaurant in the world according to Restaurant Magazine, being among the ten best in the world for the fifth consecutive year. Recognition is awarded by a group of 800 international professionals, gourmets and food critics.
