i. Biography
He traces his cooking life back to childhood and to the School of Hospitality Leioa, remembering the restless energy before the discipline arrived: "I was very bad at school, hyperactive child." In his own account, the next step carried him into France and into a professional kitchen lineage: "I studied at the School of Hospitality Leioa, then moved to France and from the hand of Francis Ducasse (Alain Ducasse’s first teacher) I started in the professional kitchen."
The Path
Fernando Canales trained at School of Hospitality Leioa before going on to work as chef at Goizeko Kabi. Today, Fernando is owner-chef of Etxanobe since 1998 and chef of Palacio Arriluce since 2026.
The Work Today
The role is not a passing appointment but a long tenure, one that links training, ownership, and recognition in the same city.
Signature
Fernando's signature dishes include 5 Jotas ham croquettes, hake kokotxas a la bilbaína, grilled octopus with choricero pepper foam, socarrat rice with fish, seafood and red prawn, and steak tartare with fries.
In Their Words “I studied at the School of Hospitality Leioa, then moved to France and from the hand of Francis Ducasse (Alain Ducasse’s first teacher) I started in the professional kitchen.” “I have developed my love for cooking ever since I was a child.”
Acclaim
Fernando Canales has received Michelin star. Fernando's honors include Euskadi Gastronomy Award, Chef Millesime distinction, and Ilustre de Bilbao.
Profile updated July 2026
FAQ
Asked of Fernando
What is Fernando Canales's current role?
As of 2026, Fernando Canales is Owner-chef of Etxanobe.
Where did Fernando Canales train or study?
Fernando Canales trained at School of Hospitality Leioa.
What recognition has Fernando Canales received?
Euskadi Gastronomy Award.
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