Juan Mari Arzak is an icon of gastronomy whose creativity has left an indelible mark on the culinary world. Since 1966, he has managed the family restaurant "Arzak," maintaining its Three MICHELIN Stars for over 30 years and keeping it amongst the most renowned and appreciated worldwide. Juan Mari's work, reflected through his talent and his daughter's, embodies the culinary excellence of the Basque Country, recognized globally also thanks to several books published by Arzak.
Juan Mari Arzak is a renowned and internationally recognized chef, famous for his extraordinary work at the "Arzak" restaurant, founded by his grandfather José Maria in 1897.
Born in 1942 in San Sebastian, Basque Country, Juan Mari is the son of Juan Ramon Arzak and Francisca Arratibel. From a young age, he showed interest and curiosity in food, spending a lot of time with his grandparents in the family restaurant. Even as a child, he was involved in the kitchen, but his love for culinary art solidified when he attended hospitality school in Madrid.
After finishing his studies, he completed his mandatory military service, then returned to San Sebastian to work at "Arzak," now run by his parents.
After his return to the family restaurant, Juan Mari mainly dealt with the preparation of roast meats, until the death of his father in 1951, when he and his mother took over the reins of the restaurant.
In 1966, Juan Mari officially became the chef, aspiring to make "Arzak" the culinary institution it is today.
Over the years of professional growth, he married Maite Espina, with whom he had two daughters, Marta and Elena, with whom he later initiated a lasting and effective professional collaboration.
In 1974, the restaurant "Arzak" earned its first Michelin star, and Juan Mari was awarded the National Gastronomy Award as Best Chef. Two years later, he participated in the first Round Table on Gastronomy, contributing to the creation of the "New Basque Cuisine" movement.
In 1977, the restaurant received its second Michelin star, followed by a third in 1989.
Juan Mari continued to accumulate recognition for the family business thanks to his extraordinary skills. In 1983, he was named Best Spanish Chef by the magazine Club de Gourmets, and a year later the same magazine awarded "Arzak" as the Best Restaurant in Spain.
After receiving the Grand Prix for Culinary Arts as the best chef from the European Academy of Culinary Arts in 1996, Juan Mari began collaborating with Elena, freshly returned from internships at prestigious restaurants across Europe.
In 1997 Juan Mari received the Artusi Award and the National Gastronomy Award from the Alimentos de España institute. From the following year, he began writing books to share his expertise and Basque culinary tradition. Throughout his career, he has published several works, including two versions of a recipe book, "Culinary Asphalt: Arzak's Laboratory," "Arzak: Bocados," "Ten Hours with Juan Mari Arzak," and "Arzak: Secrets."
Since 1998, father and daughter share the title of chef in the refined kitchen of "Arzak," working synergistically to maintain the stars. Their fame has grown thanks to the professional harmony with which they operate, extraordinary to the point of launching a new starred restaurant, "Ametsa with Arzak Instructions," in London in 2013.
In 2020, a documentary about Juan Mari and Elena's work, titled "ARZAK Since 1897," was presented in the Culinary Zinema section at the 68th edition of the San Sebastian Festival.
Juan Mari Arzak, with his successful career and his determination to carry on the family's culinary legacy, remains a beacon for Basque cuisine and a living testimony of how dedication and love for one's work can leave an indelible mark.
