Statements (54)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:active_years |
1960-present
|
| gptkbp:awards |
gptkb:Michelin_stars
|
| gptkbp:birth_date |
1942-07-31
|
| gptkbp:children |
Aitor Arzak
|
| gptkbp:collaborations |
Other chefs
|
| gptkbp:cooking_method |
gptkb:Culinary_Institute_of_America
Seasonal ingredients Culinary workshops Sous-vide Simplicity and elegance Modernist cuisine Judging culinary contests Innovation and tradition |
| gptkbp:cuisine |
gptkb:Spanish
Local ingredients International acclaim Awards and accolades Spanish gastronomy 50-100 seats Best Chef in the World Gault Millau awards |
| gptkbp:culinary_books |
Cookbooks
|
| gptkbp:culinary_innovations |
Deconstruction of traditional dishes
|
| gptkbp:famous_dish |
Turbot with seaweed
|
| gptkbp:has_dish |
Lamb with herbs
|
| gptkbp:has_menu_item |
Tasting menu
|
| https://www.w3.org/2000/01/rdf-schema#label |
Juan Mari Arzak
|
| gptkbp:influenced |
New Basque cuisine
|
| gptkbp:influenced_by |
gptkb:cuisine
|
| gptkbp:inspiration |
gptkb:Nature
|
| gptkbp:known_for |
Basque cuisine
|
| gptkbp:local_cuisine |
Food science
Fusion cuisine Gastronomy festivals Collaborations with local farms Hosting culinary events Mentoring young chefs Apprenticeship in France New techniques in cooking |
| gptkbp:media_appearances |
gptkb:Master_Chef_Spain
|
| gptkbp:nationality |
gptkb:Spanish
|
| gptkbp:notable_work |
Arzak: Recipes
|
| gptkbp:philosophy |
Creativity in cooking
|
| gptkbp:restaurant |
gptkb:San_Sebastián
Fine dining Established in 1897 Arzak |
| gptkbp:spouse |
Eneko Atxa
|
| gptkbp:sustainability_practices |
Farm-to-table sourcing
|
| gptkbp:traditional_food |
Influence on modern chefs
|
| gptkbp:website |
arzak.es
|
| gptkbp:bfsParent |
gptkb:City_of_Bilbao
|
| gptkbp:bfsLayer |
6
|