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SPAIN JURY : ELENA ARZAK Elena Arzak is the fourth generation of chefs who runs the kitchen at the Arzak Restaurant in San Sebastian, rated by Michelin with three stars. Formed in the principles of the New Basque Cuisine Movement defended by her legendary father, Chef Juan Mari Arzak, and the vanguard of Spanish cuisine that followed at the beginning of this century, she has her own personality in her culinary creations. He has established a collaborative creativity method with her team that feeds the continuous innovation of Basque cuisine from Arzak, based on research and contemporary.Elena attended the School of Hotel and Restaurant Management in Lucerne, Switzerland, expanding her culinary knowledge in excellent European restaurants such as La Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy, and El Bulli in Spain, among others. She returned to the family restaurant in the 90s, made her way through all the parties while creating original dishes together with her father who supported her and continually challenged her. In May 2001, the International Academy of Gastronomy awarded Elena the Chef de Avenir Award. In 2010, the Spanish Academy of Gastronomy awarded her with the National Gastronomy Award. Later, in 2012 she received the Best Female Chef of the World Award. Later, in her homeland, she was awarded with the “Euskadi” Gastronomy Award 2014 for the best restaurateur. Afterwards, she has continued to receive awards such as the Augie Leadership Award granted by the 2015 Culinary Institute of America or the UNWTO Prize as special Ambassador of the World Tourism Organization 2018, among others.Currently, Elena shares the helm at Arzak with her father, Juan Mari. They are chefs and collaborators. Their shared history, culinary knowledge, passion and enthusiasm deﬁne the characteristic spirit of this world-renowned restaurant. .

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From Familiar to Innovative
basque food FROM FAMILIAR TO INNOVATIVE A plate of freshly-made paella (a rice, seafood and vegetable dish) is ready to serve at a Basque gastronomy society dinner in San Sebastian. Photo Asife/Shutterstock.com What do kids in Basque Q:country eat for lunch? Fish, and lots of it! 12 A: et’s back up and start our sampling of steak, and a dessert of sheep’s milk cheese, LBasque food more broadly. A major clue quince jelly, and walnuts, along with cider to understanding Basque food is a map of made from local apples. Basque country. With three provinces stretching Basques love competitions and festivals. basque food across the Bay of Bizkay, many types of fish Food figures into both. Cooking contests take and seafood are popular. Local fish include tiny to the streets during local celebrations. One anchovies and sea bream. In farmland nestled of the most famous contests takes place in FROM FAMILIAR TO INNOVATIVE into the valleys of the Pyrenees Mountains, October in the town of Balmaseda, Bizkay sheep are raised for meat, and their milk is province, and is named after a large bean made into delicious cheese. A variety of fresh pot, the putxera. Chefs use the pots to slowly seasonal vegetables and fruits are showcased at cook local red beans, mixed with whatever outdoor markets. Wild and cultivated herbs are they prefer for flavoring — onions, peppers, harvested to flavor dishes. tomatoes, garlic, ham, or sausage. The winning In addition to their native bounty, the bean team takes home a trophy txapela, an Basques have learned from the many cultures embroidered beret.
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REGIONS FOOD & DRINKS POLITICS & CULTURE TRAVEL ABOUT STORE Search PRINT SHARE TWEET EMAIL THE HEROES OF THE NEW BASQUE KITCHEN BY ANTHONY BOURDAIN ’m thinking about pears…” is how I imagine their conversations beginning. Late at night, the phone rings in the home of Juan “I Mari Arzak or Ferran Adrià, and the two friends, two of the greatest and most influential chefs in the world, talk about food, about concepts, ideas they are working on. They call each other for inspiration, to bounce ideas off each other, to imagine how they might next push Spanish cuisine forward, and then forward again. Adrià, of course, was the chef of the world-famous El Bulli in Catalonia, which was said to be the world’s best and most innovative restaurant until it closed in 2011. But Arzak, who runs his family’s eponymous restaurant in San Sebastian, was, in many ways, an even more important pioneer. Arzak grew up on the second floor of the same restaurant he still runs today, the third generation of Arzaks to work in what was then a traditional Basque kitchen. But in the 1970s, heavily influenced by the “nouvelle cuisine” of next-door France, he returned to become a transformative figure of the culinary landscape, helping to create a “nueva cocina vasca” that in turn inspired and influenced future generations of Basque and Spanish chefs. Ferran and Albert Adrià, Martin Berasetgui, Andoni Aduriz: these are just a few of the chefs who looked to Arzak as an example of the new possibilities. His daughter, Elena Arzak, joined her father in the kitchen after training abroad with Alain Ducasse and Pierre Gagniare, and is now considered one of the great chefs in the world in her own right.
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