MIKEL ALONSO

His philosophy can be summed up in a basic concept: “In order to be a good cook, one needs to start being a good person”. He acquired this motto while studying at the prestigious gastronomy school of Luis Irizar (San Sebastián, Spain), were he graduated with distinction.

When he was back in Mexico, he had the opportunity to work as executive chef for eight years in Tezka restaurante, where he received advice from the chef Juan Mari Arzak (Arzak restaurant, San Sebastián, 3 Michelin stars). They managed to position Tezka in the number 75 of S.Pellegrino’s top 100 world’s best restaurants.

With strong research and scientific bases, his creative and gastronomic project took him to be the co-owner of Biko restaurant, creating a culinary identity called “Gatxupa gastronomy”, a mestizo proposal with a honest balance between Basque and Mexican gastronomy.

After the success of his restaurant Biko, he created the new gastronomical concept called Casa Biko, a private space dedicated to luxury events.

Since ten years ago, he has been advisor chef of Cocina de Autor restaurant (Hotel Grand Velas All Suites & Spa Resort Rivera Maya), which was included by the gastronomique magazine Food & Wine in its list “IAS world’s 100 Food and Beverage Experiences” thus positioning it in the 35th place. The AAA (American Automobile Association) gave it 5 diamonds, making it the only All Inclusive hotel in having the maximum award.

LUR restaurant (soil in Euskera) is one of his most recent and innovative projects. A gastronomic concept that homages the traditional home food, a space where food and table talk moves to the home.

His great charisma and broad notion of the techniques of the evolutive cuisine, took him to participate and create his own programme in the Gourmet channel. He has participated in the the first season of Top Chef’s reality show in Mexico, as guest chef, and coming back in the second season as jury.

“How to give back all this country has given me?” is the base of his philanthropy activity, like Fundación Casa de Santa Hipólita, or Aldeas Infantiles SOS and Ayúdate a Dar where he currently is ambassador.

As a result of a successful career, he has been given many awards, among them, the Anáhuac medal to the Great Gastronomique Career. He is part of Quién magazine’s list of personalities that transforms Mexico, has been part of Líderes Mexicanos magazine’s top 300 influencers, and has been nominated for Best National Chef by Food & Travel magazine.

Today he presents his new restaurant KOMA, a place of international haute cuisine that pays homage to great dishes, products and the culinary technique.

Mikel Alonso is such a personality: French by birth, of Spanish origin, of Basque heart and Mexican by conviction.

GERARD BELLVER

His trajectory starts with Restaurant Tezka Pedregal as intern, he was also part of Spanish Ambassador’s residence as chef, creating and executing all its menus, as well as an annual cocktail for two thousand people.

After his experience in the Ambassador's residence, he moved to San Sebastián to work for Arzak restaurant in the kitchen and salon area.

He created the menu for the opening of Biko restaurant together with chef Mikel Alonso, and later on he went back to Spain to start working with El Bulli as cook in its cold room. At the end of this collaborations, he returns to Mexico to become Biko’s chef, which was part of “The S. Pellegrino World´s 50 Best Restaurants” for 10 consecutive years.

Among his most recent and innovative projects is LUR restaurant (soil in Euskera), where he is partner and operating chef. A gastronomic concept that homages the traditional home food, a space where food and table talk moves to the home.

He has been part of philanthropic movements like the tasting for Ayúdate a Dar foundation, which supports kids in street situation.

Today he presents his new restaurant KOMA, a place of international haute cuisine that pays homage to great dishes, products and the culinary technique.