Aitor Garate Berasaluze

Aitor Garate Berasaluze

Aitor was born just twenty-six years ago in the heartland of the Basque Country, at a traditional farm surrounded by mountains, where he spent his childhood helping at the family bakery, one of the oldest of the Mañaria Valley, while learning the ways of traditional farming and husbandry. After finishing his studies, he went directly to work at the Michelin...

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Aitor was born just twenty-six years ago in the heartland of the Basque Country, at a traditional farm surrounded by mountains, where he spent his childhood helping at the family bakery, one of the oldest of the Mañaria Valley, while learning the ways of traditional farming and husbandry. After finishing his studies, he went directly to work at the Michelin three-star restaurant, Azurmendi, where he worked his way from youngest trainee to youngest head cook of pastry, first, and head of Meat Department later. After his first spell with Eneko Atxa at Azurmendi, he was offered the opportunity of gathering experience in the environment of a super-luxury resort, at the Ritz-Carlton’s Abama Hotel in Tenerife, a five-star luxury Resort with Michelin starred restaurants by Martin Berasategi, the Chef with the most Michelin Stars in Spain. Upon his return from Tenerife, Aitor began a successful cooperation with Basking Food, touring Europe to promote Basque cuisine, acting as ambassador of Biscayne produce and Biscayne food and tourist industry on behalf of the Biscay Government. Aitor returned to the three-Michelin-starred Restaurant Azurmendi for a second stint, after which his career took another turn, when he accepted the invitation of Bittor Arginzoniz, of Asador Etxebarri, the number three Restaurant of the 50 Best Restaurants in the World Guide, to be head sommelier and to be in charge of the Research & Development activities of the Restaurant

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