Chef ANDONI LUIS ADURIZ, from restaurant Mugaritz, in Errenteria, Basque Country, is one main character of our times, when the subject is food as a bigger platform to discuss multidisciplinary matters. Working in collaboration with diverse institutes and Universities, aside his patronage of the Basque Culinary Center, chef Andoni see food as a catalyst to discuss economy, health and culture. In this interview he makes an intriguing analysis of the evolution in the chef’s role from the 60’s to contemporary times, passing through several “disruptive” moments of culinary history, in association with politics and communication developments. Note: This interview was shot in June 2019 during the celebration of The Worlds 50 Best Restaurants, in Singapore.

“Can Chefs Save The World?” Is a three part documentary series by UTOPICFOOD! Created by Mason Florence and John Krich, investigating through intimate interviews with some of the greatest Chefs around the world, their roles and perceptions, in contemporary society.

FOLLOW CHEF ANDONI LUIS ADURIZ:

Website: https://www.mugaritz.com/en/andoni-lu…

Instagram: https://www.instagram.com/andoniluisa…

FOLLOW BASQUE CULINARY CENTER

Website: https://www.bculinary.com/es/home

Instagram: https://www.instagram.com/bculinary/

FOLLOW UTOPICFOOD! :

Website: https://utopicfood.com/

Instagram: https://www.instagram.com/utopicfood

Facebook: https://www.facebook.com/utopicfood