After working and learning the traditional cuisine of his Basque home in several restaurants. Iñaki had the oppertunity to be part of some of the worlds best restaurants, such as Mugaritz (Spain), Noma (Denmark) Pure C (Netherlands), Carousel, (UK), Fulgurances (Paris), Nerua (Spain) and many many more.
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.
Before he was tall enough to reach the counter, Iñaki already wanted to help in the kitchen. His first memories with his hands in the dough are when he helped his cousin to batter the zucchini collected from the family garden. At the age of 15 he entered Artxanda hotel school in the city of Bilbao,
where he first met with haute cuisine.
Currently, Iñaki is living as a nomadic chef, exploring different corners of Europe but also traveling further afar to the Azores Islands, Baltics, Ukraine, and crossing continents to work in Asia. His intent is not only to showcase his eclectic cuisine with strong Basque roots, but also to learn about different cultures, cuisines, techniques, and flavors, taking with him his newfound knowledge and leaving behind a little piece of him wherever his next adventure takes him