O Originally from Villarreal de Urrechu, Gipuzkoa. Iñigo Urrechu began his career with Martín Berasategui, with whom he learned about good taste in cooking and acquired a passion for the craft.
He has worked in different restaurants such as “Le Pain Adour et Fantasie” (France) with Chef Didier Oudill, which has two Michelin stars.
Today, he can be found on several television programmes, including “Al Grano” on Canal Cocina, where he showcases all of our haute cuisine Basque and traditional dishes and creations; and the cooking contest “Abran Fuego” on Telemadrid, which seeks out the best chef in the region.
Head Chef at El Cielo de Urrechu is his right-hand man Juan Antonio Blas, and alongside him is Maître d’ Jesús del Sanz, who has over 30 years’ experience in the industry.
F For Urrechu, creative cooking is all about the evolution.
It is about knowing how to look at a product, not focusing on its price, but rather concentrating on its quality or what can be done with it. It is about giving the produce the unique possibility to evoke different experiences or emotions in the diner.
Iñigo Urrechu’s creativity is not just about originality. It is about technique and the evolution of a product applied to traditional cuisine.
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