Chef Andoni Luis Aduriz, head of the catering team at the Kursaal Congress Centre in San Sebastian (Spain), has been recognised as the world's third best restaurateur by renowned UK publication Restaurant in London.
Two Michelin star holder Aduriz, together with Bixente Arrieta, is responsible for catering at Kursaal as head of the company winning the contract to supply meals to the congress centre's users. Kursaal's catering service is thus a unique and differentiating product.
Aduriz, who has been hailed by the international press as "the world's most important gastronomic phenomenon in recent times," has appeared in prestigious publications such as Gourmet (Sweden), Gault&Millau (France), The New York Times Magazine and Saveur (USA), Gambero Rosso (Italy) and Cuisine Kingdom and Specialités (Japan), all of which have dedicated a lot of space to exploring his techniques and style in depth.
Quality, creativity, innovation, constant updating and complicity with the client are noteworthy aspects of the catering at Kursaal, which is reflected both in the Ni Neu restaurant - which is also open to the general public - and in all of the centre's catering services. Based on top quality produce, when it comes to food everything is possible at Kursaal, whether it be a haute cuisine lunch or banquet, a special coffee break, a cocktail party in the avant-garde lobby-foyer for 1,800 people, a gala dinner or aperitifs on a beautiful terrace with views of the sea and beach.
Aduriz's peculiar modus operandi – which is reflected in all services provided at the congress centre – transcends gastronomy with the aim of creating culture through cuisine with a restless, non-conformist and innovative spirit. His activities are not only limited to culinary issues, but also include other disciplines, making Kursaal not just a benchmark for congresses and meetings, but also for gastronomy.
