i. Biography
In Hondarribia, Spain, grill work at Laia is built on a narrow discipline: dry-aged beef, controlled heat, and timing. Jon Ayala co-owns the house, where the Basque parrilla is treated as the last step in a process that starts with product selection and maturation. The cooking stays direct. Structure in the meat, restraint at the fire, and a clean finish on the grate carry the work.
The Path
Parrilla work in a six-hands setting demands coordination as much as heat control. Early in Jon Ayala’s career, Jon worked as guest chef / collaborating chef for The Rare Tour six-hands dinner at Daniel’s Miami with Laia and Casa Julián in Miami, FL (from 2026). In that frame, the grill required timing, distance from the embers, turning, resting, and service rhythm to line up under pressure. Basque fire cooking depends on force held in check: enough heat to mark and render, enough patience to avoid covering the product. Today, Jon is grill lead and co-runner of Asador Laia / Laia Erretegia, working within that understanding of the parrilla as a precise tool rather than a decorative finish.
The Work Today
Grill cooking and meat maturing define the kitchen’s operating logic. Today, Ayala is head chef and master griller at Laia Erretegia in Hondarribia, Spain, as well as co-owner of Laia grill in the same city. His specialty is grill cooking and meat maturing, with particular expertise in dry-aged meats. The craft sits between the aging room and the fire: one phase builds depth, the other fixes texture, fat, crust, and aroma in the moment. Basque parrilla at Laia is centered on maturity and fire. In Ayala’s hands, grilling is used to bring out freshness in meat, fish, vegetables and fruit; smoke, char and rendered fat remain present but controlled. The heat is used to clarify the ingredient, not to cover it. Chuleta is the signature work: beef selected for depth of flavour and structure, primarily dry-aged before grilling. A matured txuleta aged more than 60 days is noted as a highlight at the restaurant. By service, the cut has already been shaped by selection and maturation; the parrilla completes the work through heat, smoke, crust and rest. The sequence is the craft: choose the beef, mature it, manage the fire, cook with precision, and stop before the grill becomes louder than the product. Ayala’s work at Laia Erretegia and Laia grill is defined by that order.
Acclaim
Jon's honors include National Grill Competition winner (2015).
Profile updated July 2026
FAQ
Asked of Jon
Where did Jon Ayala work before?
Earlier in their career, Jon Ayala worked at Daniel’s Miami with Laia and Casa Julián.
What recognition has Jon Ayala received?
National Grill Competition winner (2015).
