Chef
Josu Ibarra
- Discipline
- Chef
Portrait of Josu Ibarra
i. Biography
Josu Ibarra works the line between two Basque kitchens: Baserri Maitea in Forua first, then Komentu Maitea in Gordexola, where he is chef today. The measure of the career is plain enough in his own words: "This craft has given me enough to pay the bills and to be happy."
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The Climb
Early work at Baserri Maitea set the pace for Josu Ibarra’s approach: precise, practical, and built around consistency. That foundation now carries into Komentu Maitea, where the same discipline remains the point.
Today
At Komentu Maitea in Gordexola, the role is straightforward: chef. Josu Ibarra leads the kitchen there, with the earlier Baserri Maitea post still part of the record.
In Their Words “I still taste 90% of the meat that goes over the grill at Baserri Maitea.” “This craft has given me enough to pay the bills and to be happy.”
Recognition
The clearest recognition on the record is occupational: chef at Baserri Maitea, then chef at Komentu Maitea.
FAQ
Asked of Josu
What is Josu Ibarra's current role?
As of 2026, Josu Ibarra is Chef.
Where did Josu Ibarra work before?
Josu Ibarra's earlier career included Baserri Maitea.
Explore
The Sunday email
Read about chefs like Josu Ibarra in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.