Chef
Aitor Garate Berasaluze
- Discipline
- Chef
- Based in
- Miami, Florida, United States
i. Biography
Aitor Garate Berasaluze is chef at Edan Bistro in North Miami, United States. The work there is shaped by formal training and a steady commitment to Basque cuisine, with technique and identity kept close to the plate rather than treated as separate concerns.
The Path
Training at Bilbao Higher School of Hoteliers and Restaurateurs gave Aitor Garate Berasaluze a structured base in classic hospitality and restaurant practice. That education set the terms for a career built on technique, precision, and discipline. He later served as head chef at LEKU at the Rubell Museum in Miami (2020–2021), and then as executive chef and owner at LUR (until 2023), roles that kept him working in kitchens where execution and authorship had to hold together. Across those stages, Basque cuisine remained the constant reference point. Today, Aitor Garate Berasaluze is chef and owner of Edan Bistro. The work at Edan Bistro reflects accumulated experience without excess, with Basque cuisine used as a working framework rather than a decorative label. The progression from school to head chef to owner reads as a steady build: one stage reinforcing the next, with heritage staying central throughout.
The Work Today
At Edan Bistro, Basque cuisine is the specialty. The restaurant is the current form of a practice that has long been moving toward this style of cooking: direct, rooted, and built around clarity. In service and on the menu, Aitor Garate Berasaluze uses that cuisine to hold together training, instinct, and identity in a way that is legible to fellow professionals.
Signature
Aitor Garate Berasaluze's signature dishes include Basque cheesecake, Cinco Jotas ham, and Dry-Aged Boneless Ribeye. Each points to a different part of the range: the familiarity and finish of Basque cheesecake, the recognized value of Cinco Jotas ham, and the concentrated depth of Dry-Aged Boneless Ribeye. Taken together, they show a cook working across delicacy and richness with consistency.
Acclaim
Dry-Aged Boneless Ribeye is the signature work most closely associated with Aitor Garate Berasaluze's name. Within the Edan Bistro menu, it functions as a clear marker of the current kitchen's identity and focus.
Profile updated July 2026
FAQ
Asked of Aitor
Where did Aitor Garate Berasaluze train or study?
Aitor Garate Berasaluze trained at Bilbao Higher School of Hoteliers and Restaurateurs.
What is Aitor Garate Berasaluze known for?
Basque cuisine.
