Erlantz Gorostiza Aguirre

Erlantz Gorostiza's culinary philosophy is deeply rooted in a relentless pursuit of excellence and a profound respect for both ingredients and human connection. As a distinguished protégé of Martín Berasategui, his ethos is forged in the Basque tradition where gastronomy is central to life, a passion ignited by his 'Amama,' an 'incredible cook.' This foundation instilled in him the understanding that food is not merely sustenance but a vehicle for memory and celebration. He firmly believes that "excellent ingredients" are non-negotiable, asserting that "without them, a great recipe is impossible." This conviction guides his sourcing, which prominently features the bounties of the Canary Islands – from organic and biodynamic fruits and vegetables to local specialties like *cochino negro* and a diverse range of cheeses. He views the island's unique blend of cultures and ingredients from the Americas as a distinctive asset. Gorostiza's approach to the craft is one of continuous improvement, where "no project is ever finished." He fosters a culture of daily refinement among his team, understanding that incremental enhancements lead to monumental transformations. His creative process, often planned months or even years in advance, is a collaborative symphony led by Berasategui, where every team member contributes before the master chef applies the final touch. Ultimately, Gorostiza's "author cuisine" aims to translate a shared vision and heart onto the plate, crafting experiences that are not just "tasty, powerful and fun," but indelible memories in the diner's mind. He also emphasizes the chef's responsibility towards health, ensuring that cuisine is not only delicious but also wholesome. Chef Gorostiza's signature approach is a masterful fusion of technical prowess and heartfelt artistry, inherited and honed through his mentorship under Martín Berasategui and refined through experience at culinary giants like Quique Dacosta and El Celler de Can Roca. His technical style is characterized by the innovative application of Basque techniques to transform the finest ingredients, often with a playful "twist by changing textures, temperatures or flavors." He expertly blends traditional influences with a modern, global perspective, all while ensuring the dishes resonate with the diner's "taste memory." His commitment to local Canarian ingredients is evident in their seamless integration into both classic and innovative preparations. He champions ingredients like the Camarón Soldado and local cheeses, even adapting them into staples such as unique breads – notably, one made with *papa* (potato) and red *mojo*, and another featuring *gofio* (corn flour) and walnuts. While the text doesn't name individual signature *dishes* in detail, it highlights M.B.'s "The Great Classics" and "The Great Tasting Menu" as curated "journeys" that exemplify his Spanish-rooted yet internationally appealing cuisine. His affinity for cilantro is a personal touch, now a frequent, albeit carefully moderated, component of his flavor profiles. The essence of his plating and flavor architecture is to deliver a meal that is "tasty, powerful and fun," designed to evoke lasting memories.

Career

• Director Gastronómico at Hotel Ritz Carlton Abama (Restaurante Txoko by Martin Berasategui), Guía de Isora, Canarias, España
• Director Gastronómico at Hotel Ritz Carlton Abama (Restaurante M.B Martin Berasategui), Guía de Isora, Canarias, España
• Jefe de cocina at Hotel Ritz Carlton Abama (Restaurante M.B Martin Berasategui), Guía de Isora, Canarias, España
• Propietario gerente at ERGOA ASESORIA GASTRONOMICA SL, Arona, Canarias, España
• Director Gastronomico at Las Terrazas de Abama (Restaurante Tagara), Tenerife, Spain
• Director Gastronomico at Las Terrazas de Abama (Restaurante Melvin Martin Berasategui), Tenerife, Spain
• Propietario gerente at Ergoa Wines, Arona, Canarias, España
• Miembro del personal técnico at Club Clave F&B, Remote
• Jefe de cocina at Restaurante Las Rejas, Las Pedroñeras, Cuenca, Spain
• Responsable I D at Restaurante Martin Berasategui, Lasarte-Oria, Spain
• Chef pastelero at Restaurante Martin Berasategui, Lasarte-Oria, Spain
• Chef de partie at El Celler de Can Roca, Girona, Spain
• Chef de Partie at Quique Dacosta, Denia, Spain
• Cocinero at Kubita Kaia, Getxo, Spain
• Ayudante de cocina at Restaurante Andra Mari, Spain
• Ayudante de cocina at Restaurante Aretxondo, Spain
• Ayudante Pasteleria at GRUPO TORREBLANCA, Barcelona, Catalonia, Spain

Mentored by Martín Berasategui, Joan Roca, Josep Roca, Jordi Roca, Quique Dacosta.