El most awarded chef of the history of Spanish gastronomy is Martin Berasategui Olazábal, eminence of the kitchen that from his first restaurant to the most current one has achieved 12 Michelin Stars. But, if in life, succeeding or reaping professional success is important, so is being a good person. That capable of guiding, teach, empathize, respect and show many other self-defining virtues. In all of this, the endearing personality of the Basque chef who bears his gesture of 'club' per flag. Wherever it passes, it leaves a great mark thanks to its ability to feel and be unique with the rest. In this article we delve into the figure of a great in national and international cuisine. Berasategui, beyond its stars.
Contact with the kitchen at age 15
After receiving your twelfth Michelin Star this year 2019 for the work of your restaurant Wave of Bilbao and Fifty Seconds of Lisbon (Portugal), the Spanish chef left the following sentence in an interview with ABC: "I have touched the sky of the kitchen with my fingertips." At 59 years old, Martín Berasategui is still at the cusp of a profession that began to 'suck' from very close in a family restaurant. Although he was born in San Sebastián On April 27, 1960, his primary studies took him to a school located in the Baztan Valley (Navarra). But he soon went down the gastronomic path, with only 15 years old, when he began to work in Still life Alejandro.
Already in 1979 he decided to move to France to train in the Yssingeaux Modern Pastry School, a small Gallic commune of the Haute Loire. There he met several international chefs. Two years later, he became responsible for the aforementioned still life, an establishment with which it debuted in the Michelin Guide. In 1986 he thus received his first star and in 1993 he opened his own restaurant to which he gave his own name: Martín Berasategui. It is located in a beautiful natural environment of Lasarte-Oria (Guipuzcoa).
'By Martín Berasategui', expanding his name
There he really started his adventure as a great culinary master and in just three years he achieved of Michelin stars. It was already beginning to be recognized. Proof of this were the various awards that he was winning such as that of Best Cook in the Basque Country in 1998 or the San Sebastián Gold Drum in 2005. His career in the kitchen also continued in the most entrepreneurial aspect. The Martín Berasategui Group, founded in 1996, was in charge of running several restaurants, although it was finally dissolved.
However, to this day, the Donostiarra still continues to advise a variety of restaurants from different parts of Spain. Even in Mexico and Punta Cana two venues bear the stamp 'by Martin Berasategui'. His last contribution to the gastronomic world was deposited in Lisbon Fifty Seconds, modern in abundance.
A lot of 'stick' in the kitchen and outside of them
In the line of taking the Donostiarra to his role beyond the stars, it is necessary to highlight the enormous personality he has to observe, value and get the best out of other cooks. Where else he has been seen in this role has been in the SCHEDULE Masterchef, when he has been a guest. Comparing to Martín Berasategui with other chefs on the national scene, without a doubt, it is unique. Knows how to move both passion and Energy (with his famous 'stick' gesture) towards others. Always drawing a pleasant smile, offering a innate empathy and saying a few words that appeal to the purest feeling. And is that the endearing chef is also a great poet, as you can read in your account Twitter. Here we leave you one of his latest dishes:
Sirloin "Luismi" grilled on a bed of chard chlorophyll and cheese bonbon #restaurants # 3starsmichelin #gastronomy #restaurant #food #martinberasategui #sirloin #carnicasluismi #basquecountry pic.twitter.com/UCT4m2WEqX
- Martín Berasategui (@Berasategui) October 18, 2019
In the high kitchen it is necessary to merge various elements that accompany culinary talent, from the most psychological to the most technical. In the end, create a magnificent recipe also involve the own person. That in Berasategui it rises to the maximum exponent: «It touches my heart to think about being the chef with the most stars in this country. I'm really looking forward to eating like never before in my homes, that's the way ”.
At the moment, his trajectory passes through having returned to Bilbao: «It is a city with a modern style, where people have incredible determination and I feel very loved». its Ola restaurant pays homage to the surname of his maternal family. The Basque chef defines it as “refined, full, juicy and intense, with unusual delicacy. It is the most absolute perfection. Just the one that characterizes the good of Martín Berasategui, teacher and figure inside the kitchen. Club!
