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Martìn Berasategui

Martìn Berasategui


Martìn Berasategui

Loidi Kalea, 4 - 20160 Lasarte-Oria (Gipuzkoa) | Spain


Martín Berasategui was born in San Sebastian in 1960. His training as a chef and much of his life are closely linked to Bodegón Alejandro, a renowned restaurant located in the old part of San Sebastian run by his parents and aunt and for which he received his first Michelin star.

From the age of 15 to 27, Martín spent all his free time in France to gain training, experience and skills. He studied with Jean Paul Heinard in Bayonne and André Mandion in Anglet. He delved into the world of cured meat products under the wing of François Brouchican in the city of Ustariz and into the kitchen with Bernard Lacarrau in the city of Labatut. But above all, it would be with Didier Oudill, a superb professional and chef at the prestigious spa Les Prés d’Eugénie, and Michel Guerard that he would come into contact with haute cuisine and, later, with Alain Ducasse, at the restaurant Louis XV in Monaco.

The prestige of Martín Berasategui, the Spanish chef with the most Michelin stars in Spain, twelve in total, and the number three chef in the world, was consolidated when, on 1 May 1993, he and his wife Oneka Arregui opened the Martín Berasategui restaurant in Lasarte-Oria, just 7 km from San Sebastián.

Careful study of raw ingredients, attention to detail and continuous improvement of techniques are the hallmarks of chef Martín Berasategui.

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