Everything starts in my mother’s kitchen. When I was young I discovered my passion for the cuisine; when I was 20 years old, I ended my cookery studies in Navarra and Basque Country in general. Professionally, I developed my personal career in restaurants as “Laurak“, “El raco de freixa” or “Casa Marcial“. After this period, I started giving cookery classes and carrying out gastronomic consultancies for different business, being one of the pioneer in the emerging “supper club” scene in Barcelona.
Santa Rita Gastronomica is a dream came true and it’s the best way to understand the development of the Chef Xabi Bonilla