Erlantz Gorostiza

Chef at M.B** The Ritz-Carlton Abama (Tenerife, Spain)

He learned the trade alongside Manolo de la Osa, Quique Dacosta and Joan Roca, but it was with Martín Berasategui that his career finally took off.

Born in Getxo (Bizkaia) in 1981, Erlantz Gorostiza Aguirre showed a passion for cooking from a very early age. He began by studying breadmaking and cakemaking - and also working in the sector - but he soon opted for cookery. After his training, he cut his teeth at restaurants such as Andra Mari - where he met Eneko Atxa - Cubita Kaia and El Poblet - now Quique Dacosta, a chef “I learn so much from”. So much, in fact, that he considers him his first great mentor. From Dénia Gorostiza went to Girona to work for the Roca family, where he worked as chef de partie. Later he also worked at Manolo de la Osa's Las Rejas*.

He had all the baggage, but he just needed the final touch. He found it in 2005 when he met Martín Berasategui, and this was the start of a relationship that is still ongoing. He worked in all areas of the three-star restaurant in Lasarte, and also in the R+D department, which he headed up at one point along with Rodrigo de la Calle. In 2010, Gorostiza took up the challenge of moving to Tenerife to run the M.B restaurant at Hotel The Ritz-Carlton Abama, which Berasategui was opening on the island. At M.B Gorostiza earned two Michelin stars, which he maintains as he works on two other local eateries: Txoko by Martín Berasategui and Melvin by Martín Berasategui.