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The accolade is voted for by the Academy , formed of 1, independent restaurant industry experts and well-travelled gourmets from across the world. Aduriz has succeeded in building bridges between the culinary and scientific worlds, as well as sitting comfortably on the border between art and gastronomy. An unquenchable curiosity, renewable creativity and a profound interest in questioning the norm are the key ingredients in the career of Andoni Luis Aduriz.

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Despite struggles in its early years, Mugaritz has long since become a must-visit for chefs and serious food-lovers from across the world. Born in San Sebastian in , Andoni began his career in the restaurant sector with an after-school job at a pizzeria, where his interest in fresh produce began. Sign up to our email newsletter.

For this purpose, Aduriz closes the restaurant to the public and, together with his team, embarks on a journey of creation, training and reflection to develop a series of highly original concepts and dishes. He has also been fearless in challenging long-standing culinary mores, jettisoning industry dogma in favour of exploration and experimentation around food, and even questioning whether dishes need to be 'delicious' at all to be valuable.

Icon Award Andoni Luis Aduriz Mugaritz, Basque Country The multidisciplinary chef connecting gastronomy, science and sustainability An unquenchable curiosity, renewable creativity and a profound interest in questioning the norm are the key ingredients in the career of Andoni Luis Aduriz. Previous Winners Discover more about the previous award winners.

Every visit is unique, not only in comparison to other restaurants, but also to any other experience at Mugaritz in another season, because every year, between January and March, an entirely new menu is created from scratch. Three decades of work around culinary evolution and innovation have earned the Basque chef the Icon Award Aduriz receives the prestigious accolade for his tireless efforts in advocating for a socially and environmentally committed gastronomic industry.

In , Andoni moved to Catalonia and joined Ferran Adrià's renowned restaurant, El Bulli, where he gained an entirely new understanding of cuisine, where his creativity was nurtured, and where the young chef developed a mindset of seeking constant improvement. In he opened his own restaurant, Mugaritz, located on the border of the two Basque towns of Errentería and Astigarraga, just outside San Sebastian.

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His IXO consultancy group prides itself on creating culture through gastronomy from a restless, nonconformist and idealistic spirit. Furthermore, his personal warmth and charisma means he is much-loved across the culinary sphere internationally, as well as being one of the most influential chefs of his generation, contributing to his truly iconic status.

Now read the article and watch the video with Andoni Luiz Aduriz: The Icon Award recognises an individual who has made an outstanding contribution to the hospitality industry worthy of global recognition. Our Partners Become a partner.