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He is a 49 year old acclaimed chef, born in Donostia-San Sebastian, Spain. He currently owns two restaurants in Spain where he resides today. Most known for having adventurous dishes, while prioritizing culinary evolution.

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Andoni Aduriz started his studies at the Hospitality School in Donostia-San Sebastián, where his teachers included Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide and Pedro Subijana. Prior to his studies as a chef, he was not the best in school. He did poorly in most of his classes, failing at 14 years old. In 1993, he went to elBulli, where he spent two years, ending up as sous-chef to Ferran Adrià. In 1996, he was appointed head chef for Martín Berasategui in Lasarte. Shortly after his relationship blossomed with Martín Berasategui he opened his first restaurant shortly after, in 1998.

*The dish in the photo below is Interpretation of Vanity: Moist Chocolate Cake, Cold Almond Cream, Bubbles and Cocoa from 2007.

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Previous Year's Net Worth (2019) $100,000 - $1 Million

Estimated Net Worth in 2020
$1 Million - $5 Million

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It all started shortly after he became head chef for Martín Berasategui; opening his own restaurant Mugaritz, the spotlight was now on him. Only two years into restaurant ownership, he was awarded his first Michelin star. He is now one of the most acclaimed and influential chefs in the world known for prioritizing culinary evolution.

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Two Michelin star Mugaritz chef Andoni Luis Aduriz creates five dishes and recipes

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1991- Studied at the Hospitality School in Donostia-San Sebastián
1993- Attended elBulli for two years, sous-chef to Ferran Adria
1996- Head chef for Martin Berasategui in Lasarte
1998- Opened first restaurant, Mugaritz
2000- Awarded first Michelin star for Mugaritz
2003- Best Chef of the Year Award
2006- Awarded second Michelin Star for Mugaritz
2006- One of the Ten Best Restaurants in the World
2006-2012- Chef's Choice Award
2017- Opened his second restaurant Topa Sukalderia
2018-Healthy Cuisine Award

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1. Mugaritz is the first restaurant Andoni opened, located at the address Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain. Aduriz opened this restaurant in March of 1998 and it is currently still open today. The focus on cuisine is to question the gastronomic world and give "free rein to the senses." Aduriz fills the pleasure of surprise while discovering the unknown through the dishes he presents. There is no price range for the menu, as it is a set price for the entire experience. Three hours of tasting about 20 different plates costs 300 Euro, equivalent to $355 US dollars.

2. Topa Sukalderia is the second restaurant Andoni opened in the year 2017, about twenty years after his first. It is located at the address Agirre Miramon Kalea, 7, 20003 Donostia, Gipuzkoa, Spain. The focus of cuisine is to celebrate the Basques and Latin Americans who have centuries of history together. A direct quote from the restaurants official website is as follows, "It is the meeting point where both cuisines share products, flavors, recipes, stories and customs; all in the name of enjoyment, discovery and having a good time." The menu ranges from 6-34 Euro, equivalent to $7-40 US dollars. The link below will open the current menu to Topa Sukalderia.
http://topasukalderia.com/en/carta/

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His first Michelin star was in relationship with his first restaurant Mugaritz. The first Michelin star was awarded in 2000, following his second in 2006 which he has maintained since.

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Mugartiz's Edible River Stones became Andoni Aduriz signature dish. A quote from the chef himself, “One of my favorite dishes is our 'edible stones'. It looks like a stone, feels like a stone, your brain is telling you you will lose teeth if you eat it. But it melts away in your mouth. A poetry, a magical equilibrium of texture and temperature is achieved with a single potato.”

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Click the link to discover about twenty creations served over a three hour experience. The menu is filled with items that have different flavors, textures, and aromas. Andoni Aduriz promises all of the senses will be stimulated during this dining experience.

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Mugaritz, culinary creativity and innovation

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Mugaritz, internationally known like one of the best restaurant in the world located in Errenteria (Gipuzkoa). An innovative organization that look for the excellence and whose gastronomic proposal is based on the commitment to culture, tradition, the natural environment and society.

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https://guide.michelin.com/en/pais-vasco/errenteria/restaurant/mugaritz

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This dish features an edible egg shell, made of sugar.

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1. Premio Nacional de Gastronomía (2002).
2. Euskadi de Gastronomía to the best cook according to Academia Vasca de Gastronomia (2003).
3. Best Chef of the Year award from Lo Mejor de la Gastronomía Congress (2003).
4. Member of the Cofradía Vasca de Gastronomía (Basque Gastronomy Brotherhood). (2005).
5. Award for Gastronomic and Tourism Innovation, Fundación Cándido (2006).
6. One of the Ten Best Restaurants in the World, Restaurant magazine (2006).
7. 7th Best Restaurant in the World, Restaurant magazine (2007).
8. 4th Best Restaurant in the World, Restaurant magazine (2008).
9. 3rd Best Restaurant in the World, Restaurant magazine (2011).
10. Chef's Choice Award, by the hands of his fellow chefs in the St. Pellegrino list (2006 and 2012).
11. Eckart Witzigmann award (2012).
12. Healthy Cuisine Award (personality) by the Royal Academy of Gastronomy (2018).

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I’ve made famous Mugaritz Edible River Stones

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-La joven cocina vasca (1996). Ixo editorial
- El mercado en el plato (1998). Ixo editorial
- Tabula Huevo(2000). Ixo editorial
- Foie Gras(2002). Ixo editorial
- Tabula Bacalao (2003). Montagud editores
- Clorofilia(2004). Ixo editorial
- Txikichef(2006). Hariadna editorial
- Bestiarium Gastronomicae(2006). Ixo editorial
- Tabula 35 mm(2007). Ixo editorial
- Diccionario Botánico para Cocineros(2007). Ixo editorial
- La botánica del deseo(2008). Prólogo de la edición en castellano del libro de Michael Pollan
- Las primeras palabras de la cocina(2009). Ixo editorial
- Los Bajos de la Alta Cocina(2009). Ixo editorial
- El Dilema del Omnívoro(2011). Prólogo de la edición en castellano del libro de Michael Pollan.
- El Gourmet Extraterrestre(2011). Editorial Planeta
- Larousse Gastronomique(2011).Editorial Larousse. Edición revisada y prologada por A. Luis Aduriz
- Innovación abierta y alta cocina(2011). Ediciones Pirámide
- Mugaritz - A Natural Science of Cooking- (2012). Editorial Phaidon Press
- Cocinar, comer, convivir(2012). Ediciones Destino
- Las recetas de mi casa (2013). Ediciones Destino.

- Cocinar para vivir (2015). Ediciones Destino.

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https://www.mugaritz.com/en/andoni-luis-aduriz/co-1276143453/

http://topasukalderia.com/en/carta/

https://www.eater.com/2018/11/20/18102117/andoni-aduriz-chef-the-final-table-netflix

https://www.mugaritz.com/en/

https://guide.michelin.com/en/restaurants

https://trendcelebsnow.com/andoni-aduriz-net-worth/

http://insitu.sfmoma.org/participants/andoni-luis%20aduriz

https://www.foodswinesfromspain.com/spanishfoodwine/tools/foodpedia/who-is-who/4444058.html#:~:text=First%20he%20studied%20at%20the,sous%2Dchef%20to%20Ferran%20Adri%C3%A0.

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Coconut Panna Cotta with coconut snow, berries, and beet bubbles 

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Coconut Panna Cotta with coconut snow, berries, and beet bubbles 