Josean Alija
Josean Alija | Nerua* Bilbao, Spain
Biography
Josean Alija is the chef of Nerua Guggenheim Bilbao, a restaurant he opened at the Guggenheim Museum Bilbao in 2011. He began studying at the Leioa School of Hotel and Restaurant Management at the age of 14 and started his professional career three years later. After training in traditional Basque restaurants and working in several avant-garde kitchens, he joined the kitchens of the Guggenheim Museum Bilbao in 1998. His cuisine is rooted in the produce of his surroundings and the rhythms of nature.At Nerua, he works with produce from nearby vegetable gardens, the sea and local farms, seeking to develop a personal language based on the flavours of memory and the characteristics of each ingredient. Since 2003, research has played a central role in his creative process and in the development of his cuisine.
In 2011, Nerua was awarded its first Michelin star, and that same year Alija received the Prix du Chef de L’Avenir from the International Academy of Gastronomy. In 2009, he had been named Best International Chef by Identità Golose. His career is defined by research into produce, the development of a personal style and a commitment to sharing the knowledge he has accumulated through various publishing and outreach projects.
Sessions
17:00h
Presentation with tasting |
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Regional cuisines
Muina, the Cuisine of the Essential
Josean Alija
Nerua*
Chef
Speaker