Chef
Eneko Atxa
Chef-Owner, Azurmendi
- Discipline
- Chef
- Based in
- Larrabetzu, Spain
Made By record
Awards & recognition
4 total
verified records
i. Biography
Sustainability-led Basque cooking frames the work at Azurmendi in Larrabetzu, Spain, where Eneko Atxa is chef and owner. The restaurant’s position rests on a working balance: regional tradition, modern technique, and operating choices tied to environmental practice.
The Ascent
Formal training at the Culinary School of Leioa gave Eneko Atxa the technical base for professional kitchen work. The next stage, as chef at Baserri Maitea, put that training into service and sharpened a cooking language grounded in Basque practice. In 2005, the opening of Azurmendi set that work inside a restaurant of his own, with Atxa as chef and owner.
Present Day
Azurmendi in Larrabetzu, Biscay, is built around Basque cuisine, sustainability practice, and contemporary restaurant execution, with Eneko Atxa working as both chef and owner. Its environmental position is tied to the use of local materials and renewable energy technologies, while the cooking remains connected to cultural heritage. The wider group includes ENEKO and BASQUE restaurants worldwide, extending that Basque reference point beyond Azurmendi.
Career - Chef and Owner — Azurmendi (2005–present) - Chef — Baserri Maitea Education: Culinary School of Leioa
The Record
Recognition for this work includes Green Michelin star (2020), Best Chef Award 2019 in Europe (2019), ENEKO restaurant is recognized with a Michelin star (2017), National Gastronomy Award for Best Chef (2016), Azurmendi is named the Best Restaurant in Europe (2015), and 3 Michelin Stars (2012).
FAQ What does Eneko Atxa currently do? Eneko Atxa is chef at Azurmendi. Where did Eneko Atxa train or study? Eneko Atxa trained at Culinary School of Leioa. What recognition has Eneko Atxa received? Green Michelin star (2020).
