Aitzol Zugasti Arizmendi

After completing my studies Hospitality in the historic CEBANC of Intxaurrondo (Donostia/San Sebastian)I have developed my career in formats very different: small restaurants, grills, tapas bars, hotels with charm, luxury and culinary projects of high demand. I have worked in the Basque Country / EuskadiFrance, the Canary Islands or London, adding to the look, technique, and a clear idea of what it means to hold a service every day.

During five years I worked as a a trainer in the Basque Culinary Centerin its beginnings, a stage which reinforced my approach: rigor, organization, applied innovation and the transmission of knowledge, with the feet in the reality of the kitchen.

Today I offer a service professional of advice gourmet and training, with a specialty in grill and basque cuisine. Accompany you to the employer to define the concept, build the team, to train professionals, drawing letters, standardize processes, and monitor the cost control, always with a premise: that the proposal is well executed, and hold time, without losing the reference of each local is a project that is unique and personal.