Sergio Ortiz de Zarate

The Basque Country's relationship with the sea is ancient and defining. Basque sailors were among the first Europeans to fish the Grand Banks of Newfoundland — long before Columbus. Ortiz de Zarate's cooking honors this maritime heritage: Cantabrian fish, kokotxas (salt cod cheeks), txipirón (baby squid) — prepared simply, because the sea's quality speaks for itself.

Sergio Ortiz de Zarate, born in Bilbao, specializes in Basque seafood and earned his Michelin star at Restaurante Zarate in 2016. His 'tidal-inspired' cooking treats Cantabrian and Basque fish with minimal intervention — understanding that great Basque seafood cuisine is about restraint and perfect sourcing.

Bilbao, Basque Country, Spain — trained in Basque seafood tradition; developed a 'minimal intervention' fish philosophy

Career

• Chef at Basque seafood restaurants, Bilbao, Basque Country (1990s–2010)
• Chef-Owner at Restaurante Zarate, Bilbao (2010–present)

Mentored by Basque seafood tradition.