Andoni Luis Aduriz is the chef-owner of Mugaritz in San Sebastian, Spain. Andoni has led Mugaritz since 1998, a project that he defines as a creative ecosystem that allows the freedom to create without chains. He lectures in places such as Harvard University and MIT, his articles are published in El País newspaper, and he is a member of the Basque Culinary Center Foundation’s patronage, the Innobasque Board, and the Tufts Nutrition Council for Tufts University. His books, written alone or in collaboration with scientists and scholars, are powerful tools to share all the knowledge that Mugaritz has acquired on creativity in organizations, health, perceptions, and gastronomy of the future. During his professional life, he has earned prizes such us the Spanish National Gastronomy prize, the St. Pellegrino Chef’s Choice Award from St. Pellegrino, the Eckart Witzigmann prize, and the Healthy Cuisine Award by the Royal Academy of Gastronomy. (Errenteria, Spain) @andoniluisaduriz

(Photo Credit: Alex Iturralde)