Born in Donostia. Trained in London and New York. Home to cook.
I am one of San Sebastian's very few private chefs.
I started training in the 1990s at the Armendáriz cooking school in San Sebastián, working in several local restaurants before heading further afield.
I sharpened my skills in the professional kitchens of Launceston Place in London and IL BUCO in New York, and I became the first head chef of Mimo San Sebastián.
For the past years I have been offering exclusive services, at my workshop and/or cooking club, of unique and personalized Basque gastronomic and culinary experiences to those eager to dunk in our culture.
My cooking passion and main motivation is to share some of the best Basque gastronomic secrets, recipes and techniques: how to select fresh produce from local markets, prepare seasonal cooking dishes and share an amazing meal.
Come and have a taste!
Best gastronomic destiny in the world
Chef Ben's gastronomic experiences take place in San Sebastián - Donostia. San Sebastián is one of the cities in the world to hold the highest number of Michelin stars per square meter. Gastronomy is an art and a feature that sets San Sebastián apart. The secret to San Sebastián's cuisine is the loving care and know-how that goes into it but the biggest secret lies in the top quality of the produce used and seasonal cooking. One of the foodie treasures of the gastronomy in San Sebastián is its famous pintxos; culinary bites ranging from the original slice of bread piled with food, to tiny miniature haute cuisine creations. The city was awarded several times "BEST GASTRONOMIC DESTINY" in the world.