Elena Arzak

Growing up in the famed Arzak kitchen under the guidance of her parents, Juan Mari and Maite, Elena's culinary journey began early, setting the stage for her role in transforming Arzak into the first Basque restaurant to earn three Michelin stars.

Born in 1969, Elena’s gastronomic calling manifested at an astonishingly young age, an unwavering determination to follow in her parents' footsteps. Despite their attempts to dissuade her, Elena, at the age of 11, found herself in the restaurant kitchen after school, peeling oranges and cleaning squid. Her destiny as a cook was unmistakable.

From ages 18 to 26, Elena embarked on a culinary odyssey across Europe, opting for thorough academic and vocational training. Her culinary education took her to prestigious institutions such as the Schweizerische Hotelfachschule in Lucerne (Switzerland), where she honed her skills in renowned European restaurants like Le Gavroche in London, Troisgros in Roanne, and Carré des Feuillants and Vivarois in Paris.

Homecoming to Arzak: A Culinary Partnership

In 1996, Elena returned home to join the Arzak team, working across all sections without direct involvement with her father. Her approach was one of equality, choosing to follow the same path as her colleagues without favoritism. Two years later, she took on the responsibility of managing the Arzak kitchen alongside her father, Juan Mari. Their collaboration became the driving force behind Arzak's continued success.

Elena's creative prowess shines brightest in the laboratory—a space where flavors come to life. Collaborating with her father and a dedicated team, she experiments with innovative combinations, textures, and recipes. This creative alchemy is then transferred to the dining tables, captivating the palates and imaginations of Arzak's discerning patrons.

In Elena's Culinary Universe: Singular, Basque, Evolving

Elena describes the cuisine at Arzak as singular, Basque, evolving, research-based, and avant-garde. Singular because each meal at Arzak is a unique experience, Basque because it embraces local products and flavors, evolving because it enriches local ingredients with global influences, research-based due to its embrace of cutting-edge culinary technology, and avant-garde because her culinary style thrives in this era of innovation. “We respect the heritage of our culture; so what is valid from the past, we use for the future.”, she says.

The Arzak pantry, under Elena's watchful eye, is stocked with essentials like olive oil, garlic, vegetables, and eggs. She emphasizes the importance of top-quality raw materials, preserving their authentic flavors. Elena's love for the texture and flavor of fresh squid and her innovative use of liqueurs like pacharán in desserts showcase her commitment to maintaining tradition while pushing culinary boundaries.

Despite being at the forefront of the Spanish culinary avant-garde, Arzak is a "family restaurant" in the truest sense. The familial bonds extend beyond the Arzak family to the entire team, who come together for meals, sharing moments, laughter, and discussions at a common table. It's a reflection of the warmth and camaraderie found in any Spanish family.

"Work is changing, gastronomy is changing, techniques are changing and so is Arzak. I’m very interested in rethinking everything. I am re-evaluating tastes and the gastronomic experience. Cooking should also be about pleasure and enjoyment. Our plans for the future are to reclaim happiness in the kitchen and in the dining room, while respecting our environment, culture and the sensibility of the guests.”, she notes.