The Spanish chef
The Spanish chef
Rubén Trincado got the passion for cooking from his grandmother and his parents, who managed the restaurant Mirador de Ulía for decades. Rubén developed his abilities thanks to local experiences in the Kokotxa restaurant in the old town, with Muguruza, in Martín Berasategui’s Bodegón Alejandro, and in Hondarribia’s Abarka. However, Rubén sought out new experiences overseas, continuing his training with Didier Garbage in Landes, La Perouse in Paris and Labota in Geneva.
He won the “Martín Berasategui-Alcorta Mini-Kitchen Award” in 2006, and he received the 1st Michelin star in 2010.
Enrique Fleischmann gained experience thanks to important works with renowned chefs as Iñaki Aguirre, Karlos Arguiñano, Juan Mari Arzak and Paul Bocuse. He joined the “Akelarre” restaurant in San Sebastian, where he had been Sous Chef for seven years. Enrique manages the Fleischmann Cooking Group which is in charge of 2 different culinary projects at Bailara Restaurant and at Txoko Getaria restaurant. He also collaborates with the Basque Culinary Center as associate professor.
Roberto Ruiz started his career when he was 16 thanks to his father, who was cooking in a Hunting and Fishing Club. Roberto attended the Culinary College of Donostia and then he worked with Martin Berasategui. When he was 23 he started cooking at Fronton in Tolosa where he is still now after more than 20 years. His idea of gastronomy is founded on the best raw materials and on their original properties and qualities. He avoids heavy cooking process, in order to keep unchanged the original flavour and texture of the ingredients.