Basque Culinary Center



A project open to the world, which aims to generate new professionals and new knowledge in gastronomic sciences.

Basque Culinary Center

The Basque Culinary Center, established in San Sebastian (Spain), was born in September 2011 as an ambitious training, investigation and innovation project for the development of the gastronomic sector, with a clear world-wide mission and founded on the idea of linking cooking to management, science and other disciplines.

Basque Culinary Center

The Basque Culinary Center rests on a dual organisation: the Faculty of Gastronomic Sciences, assigned to the Mondragon Unibertsitatea University, that is committed to provide a high qualified educational program aiming to train professionals from the culinary sector in the twenty-first century, and a Centre for Research and Innovation in Food and Gastronomy. It is a one-of-a-kind project in the world that combines training and investigation in a single space.

The Board of the Basque Culinary Centre Foundation is composed of Institutions, Top chefs and National and international companies.

Basque Culinary Center

In fact, this patronage is composed by the chefs who were actively involved in the launch of the initiative and that are still closely linked to the project today –among them, we can find Juan Mari ArzakMartin Berasategui, Pedro Subijana, Karlos Argiñano, Andoni Luis Aduriz, Hilario Arbelaitz and Eneko Atxa–; organizations of the knowledge sector, Mondragon Unibertsitatea and a technological centre, the Basque public institutions and leading companies of the food and beverage sector.

Basque Culinary Center


The Basque Culinary Center also has an International Council, chaired by Joan Roca. Among the members of this body, we can find Ferrán AdriáJoan Roca (president of the council, from El Celler de Can Roca), René Redzepi (Denmark), Heston Blumenthal (United Kingdom), Massimo Bottura (Italy), Michel Bras (France), Gastón Acurio (Peru), Yukio Hattori (Japan), Dan Barber (USA), Enrique Olvera (Mexico) and Alex Atala(Brazil), Dominique Crenn (USA), Yohishiro Narisawa (Japan) and Maria Fernanda Di Giacobbe (Venezuela).

Basque Culinary Center

The aim of this body is to advise the patronage of the Faculty of Gastronomic Sciences and the Center for Research and Innovation about strategic workings, as well as to provide international exposure to the commitment of the Basque Culinary Center as a training, investigation and innovation project directed to develop the gastronomic and culinary sector, with a clear world-wide mission.

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Basque Culinary Center

Revista pensada para un público inquieto y contemporáneo, sensible a la creatividad.

Oficina Principal MARBELLA

N-340, km. 176
C.C. Oasis, Local 1
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