What were your favorite foods growing up?
Tortilla Espanola and Chuleton.

When did you decide you wanted to be a chef?
I was always interested in cooking, but really decided to become a chef when I was 18.

Where and when did your career in food begin?
My life has been in Bilbao.

If you didn't become a chef, what would you be?
An engineer or architect.

Who/what has shaped your cooking the most over the years?
Adria, Martin, Arzak

How would you describe your cuisine (e.g. New American with Indian influences)?
It is based on Pais Basco influences with a huge devotion to using and finding the absolute best ingredients available. I also use a bit of oriental influence.

What are your favorite culinary weapons in the kitchen?
The sautee pan with light fire

What is your favorite secret ingredient?
There are no secrets in the kitchen.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
I would recommend you eat a ton of food and then go to the gym afterwards.

What is your least favorite food?
The foie of cow.

What is your beverage of choice?
Cava and Rioja Reserva.

When you are not eating at your own restaurant, where are you eating?
I love to eat at other restaurants.

What was the most spectacular meal you have ever had?
Restaurant Akelarre in San Sebastian, they have 3 Michelin stars.

What do you eat when you are home?
Jamon Iberica, a lot of vegetables, a lot of salmoneta of the sea.