Born in San Sebastian, resting on the Spanish and French border in the Basque region, Andoni Luis Aduriz grew up surrounded by Basque cooking. Studying cooking in school, Aduriz moved to Catalonia to work with Ferran Adria at El Bulli.

When he left the restaurant to join Mugaritz in 1998, he led it to a Michelin two-star rating in 2006 — one he has kept ever since. 

His secret? He closes the restaurant for four months a year to rejuvenate and allow for time to create and experiment with new ingredients. This novel concept makes Aduriz one of the top 50 chefs in the world.