ARZAK: Cuisine without borders: Basque creativity that inspires the world

A key member of the innovation team at the legendary Arzak restaurant, Mikel Sorazu is one of the most relevant figures in the Arzak creative laboratory, where he has contributed for more than 15 years to the conceptual and technical development of one of the world's most iconic gastronomic temples.

Trained at the San Sebastián School of Cooking, his career combines academic and practical training at landmarks such as Iturria (France), Zalacaín (Madrid), and Chez Víctor (Salamanca). After leading the kitchen of the former Chomin Restaurant in the Ondarreta neighborhood of San Sebastián as a chef or partner for many years, he joined Juan Mari and Elena Arzak's team in 2008, where he became head of external consulting and a member of the Arzak Restaurant's creative team.

Passionate about deep-rooted innovation, Mikel embodies the evolution of Basque tradition through technical rigor, respect for the product, and a contemporary perspective that has helped Arzak continue to set global trends through excellence.

Presentation: Tuesday, November 11 at 1:00 p.m.
IN INTERNATIONAL KEY
Title: Global cuisine, fusion cuisine

In this presentation, Mikel Sorazu will share how Arzak's cuisine, a pioneer in fusing local and international cuisine, becomes a global language. A reflection based on experience on how to cross borders through tradition and innovation.