Properties (54)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:activeYears |
1998-present
|
| gptkbp:awards |
gptkb:Michelin_stars
|
| gptkbp:birthDate |
1971-02-02
|
| gptkbp:birthPlace |
San_Sebastián,_Spain
|
| gptkbp:children |
2
|
| gptkbp:collaborations |
Various chefs
|
| gptkbp:cookingMethod |
Workshops
Avant-garde Food festivals Sous-vide Artistic expression in food Creativity and experimentation Experimental gastronomy |
| gptkbp:cuisine |
gptkb:Errenteria,_Spain
gptkb:James_Beard_Award gptkb:Mugaritz 40 Food science Fine dining Innovative dining experiences Customer experience focus New flavor combinations Best Chef in the World Basque_cuisine Young_chefs Best_Restaurant_in_Spain Advancing_Basque_cuisine Traditional_Basque_dishes |
| gptkbp:education |
gptkb:Culinary_Institute_of_America
|
| gptkbp:famousRival |
Sea urchin with avocado
|
| gptkbp:food_options |
Tasting menu
Artistic plating |
| gptkbp:foodPairing |
Wine and food pairing
|
| gptkbp:hasLocalCuisine |
Interactive dining experience
|
| gptkbp:hasRecognition |
Top 50 Restaurants in the World
|
| https://www.w3.org/2000/01/rdf-schema#label |
Andoni Luis Aduriz
|
| gptkbp:influence |
Modernist cuisine
|
| gptkbp:influenced |
Culinary_books
|
| gptkbp:influences |
Ferran Adrià
|
| gptkbp:inspiration |
Travel experiences
|
| gptkbp:inspiredBy |
Nature
|
| gptkbp:involved |
Culinary_education
|
| gptkbp:knownFor |
gptkb:Mugaritz
Innovative cooking techniques |
| gptkbp:mediaAppearances |
Television cooking shows
|
| gptkbp:menuItem |
Seasonal ingredients
|
| gptkbp:nationality |
gptkb:Spanish
|
| gptkbp:partnerships |
Local farmers
|
| gptkbp:philosophy |
Sustainability in cooking
|
| gptkbp:signature |
Crispy squid with black garlic
|
| gptkbp:spouse |
Ainara
|
| gptkbp:sustainabilityPractices |
Local sourcing
|
| gptkbp:website |
mugaritz.com
|