i. Biography
Sergio Ortiz de Zarate’s cooking at Zarate in Bilbao is framed by a compact rule: “Sea cuisine, not seafaring cuisine.” The distinction matters. It points to a kitchen built around the sea itself rather than maritime theatre, where salt, depth, and clarity set the terms of the plate.
Coming Up
Leioa School of Hospitality provided the technical base for Sergio Ortiz de Zarate, and that training shows in the precision of the work. The discipline of the profession took shape there, giving structure to a style that would later read as controlled and exact. In Bilbao, that foundation now carries through to Zarate, where the restaurant’s identity is tied to a kitchen that translates the coast into a contemporary dining language.
Where They Are Now
At Zarate, the chef’s role is as much about pacing and restraint as it is about composition. Sergio Ortiz de Zarate works from the sea, but not in an illustrative way; the cooking stays pared back enough to keep the ingredients in view, while still landing with deliberate finish. The same logic extends beyond the dining room.
Signature
Sergio Ortiz de Zarate’s signature dishes include Sea Butter, Cured Mackerel brandade, Brown Crab cream, Balfegó red Tuna, ponzu and wasabi, Monkfish mi-cuit, seaweed and apple compote, Caviar, and White Garlic and Spider Crab royale. Read together, they show a marine-driven kitchen that works through contrast: rich and clean, briny and soft, precise and layered. Sea Butter, Cured MACKEREL brandade, and BROWN CRAB cream point to texture and salinity; Balfegó red TUNA with ponzu and wasabi shifts into sharper lines; MONKFISH mi-cuit with seaweed and apple compote stays measured; CAVIAR holds the high register; White Garlic and SPIDER CRAB royale closes with depth and finish.
Profile updated July 2026
FAQ
Asked of Sergio
What is Sergio Ortiz de Zarate's current role?
Sergio Ortiz de Zarate is Chef.
Where did Sergio Ortiz de Zarate train or study?
Sergio Ortiz de Zarate trained at Leioa School of Hospitality.
