David Yárnoz

Chef David Yárnoz's culinary philosophy is deeply rooted in the concept of "wild and sustainable cuisine," extending the traditional "four S's" (healthy, supportive, sustainable, satisfactory) to include a fifth: "silvestre" (wild). This ethos drives his work at Molino de Urdániz in Navarra and its international outposts, aiming to showcase the profound connection between gastronomy and the natural world. His vision transcends mere cooking, seeking to address critical environmental and social issues such as deforestation, climate change, and rural depopulation through conscious food production and consumption. Yárnoz is an ardent champion of hyper-locality and ingredient seasonality, with 85% of his produce sourced from Navarra. He meticulously selects products from local and biodynamic farms, supporting small-scale farmers and herders who adhere to sustainable and ecological practices. This commitment is evident in his use of wild edibles like pamplina, milenrama, ombligo de Venus, cardencha, and borraja, alongside truffles, mushrooms, and artisanal dairy and meat products from pasturing livestock. A pivotal aspect of his philosophy is the invaluable collaboration with ethnobotanist Silvia Akerreta, whose expertise in local wild plants and herbs has profoundly shaped the identity of his cuisine. The Molino de Urdániz project itself is a continuation of a cherished family legacy, founded by his parents. Yárnoz has embraced and evolved this foundation, transforming it into a global platform for Navarrese identity while remaining fiercely committed to its origins. Even in international ventures like Molino de Urdániz Taipei, he applies the same rigorous sourcing principles, diligently identifying local Taiwanese producers and ingredients that resonate with his core philosophy, thereby fostering a cross-continental dialogue on sustainable gastronomy. This deep respect for nature, tradition, and community forms the bedrock of his authoritative culinary voice. Chef David Yárnoz's artistry is characterized by a precise technical mastery applied to a philosophy of "wild cuisine," meticulously balancing flavor, texture, balance, and emotion in every dish. His approach to plating is often conceptually driven, yielding "visually provocative" presentations, such as his "Pino" dessert, served vertically to evoke a natural landscape. He masterfully reinterprets traditional Navarrese fare with contemporary techniques, as seen in his celebrated "paprika caramel filled with chistorra mousse," where a delicate caramel shell ingeniously replaces the traditional sausage casing, maintaining the essence of the spiced sausage. His dedication to sustainability extends to his technical resourcefulness, transforming culinary by-products into exquisite components. For instance, cod skin, a leftover from other preparations for his Bib Gourmand establishment Origen, is ingeniously paired with cod-flavored foam and bell pepper extract for Molino de Urdániz, with the pepper trimmings then recycled for shiokoji. Signature dishes that exemplify his technical and artistic prowess include the ethereal "Mar y Montaña" dessert, which layers pine nut cream, seaweed crumbs, caviar, tender pine needles, and smoked resin to create a complex interplay of floral, marine, and smoky elements reflecting Spain's varied landscapes. Another iconic creation, the "pickled cucumber with Roncal cheese shots and oyster cream," has remained on the menu for over a decade, a testament to its enduring balance of freshness, acidity, and umami. Further examples of his mastery include "cod skin with pepper extract," "spider crab on almond pomade and local leaves," and "roasted and glazed pigeon breast with its jus."

Career

• Trained at Luis Irizar cooking school, San Sebastián
• Experience at Bodegón Alejandro, San Sebastián
• Experience at Rodero, Pamplona
• Experience at Akelarre, San Sebastián
• Experience at Mugaritz, Errenteria
• Experience at El Celler de Can Roca, Girona
• Chef/Owner at Molino de Urdániz, Urdaitz

Mentored by Luis Irizar.