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Chef Iñaki Bolumburu


Originally from Derio, a small town on the outskirts of Bilbao, Iñaki is the first generation of cooks in his family, but his family has always been linked to the environment and its gastronomic tradition, the product; farming, foraging, hunting, fishing, preserving, fermenting.


At the age of 15 he entered Artxanda hotel school in the city of Bilbao, where he first met with haute cuisine. After working and learning the traditional cuisine of his surroundings in several restaurants, he had the opportunity to be part of some of the world’s best restaurants that shaped him into a chef that he is today. (Venta Moncalvillo, Mugaritz, Pure C , Noma, Nerua)


(Spain, France, Nederlands, UK, Italy, Portugal, Azores islands, Croatia, Estonia, Georgia, Russia, Ukraine, Denmark, Singapore, Korea, Hong kong, Philippines, Thailand, Vietnam, Cambodia, EEUU, Mexico )

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