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Luis Irizar Zamora (30 May 1930 – 9 December 2021) was one of the founding members of the New Basque Cuisine .
Early years [ edit ]
Born to parents from San Sebastián , he had strong ties to the city and started his career as a chef in the prestigious Hotel María Cristina . During this early period he also worked at the Hotel Azaldegui in San Sebastián, the Restaurant Royal Monceau in Paris and the Hilton in London .
The catering school years [ edit ]
In 1976, Irizar opened the Escuela de Hostelería del Hotel Euromar in Zarautz , then the first catering school in the Basque Country . This school over the years has produced some of the most renowned chefs of the new Basque cuisine movement in the Basque Country, amongst them Karlos Arguiñano , José Ramón Elizondo , Ramón Roteta , and Pedro Subijana .
Later career and death [ edit ]
After spells of working in Madrid and running the Restaurante Irizar , he moved back to San Sebastián, this time to found the Luis Irizar Sukaldaritza Eskola ("Luis Irizar School of Cooking") in 1993.[1]
He died on 9 December 2021, at the age of 91.[2]
References [ edit ]
^ Luis Irizar, el 'maestro de maestros' de la cocina vasca, fallece a los 91 años (in Spanish)
Etxeberria, H. et al. Erabateko Sukaldaritza Ttarttalo 1998
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Luis_Irizar&oldid=1100038602 " C a t e g o r i e s : ● 1 9 3 0 b i r t h s ● 2 0 2 1 d e a t h s ● S p a n i s h c h e f s ● B a s q u e c u i s i n e ● C u b a n e m i g r a n t s t o S p a i n ● S p a n i s h e x p a t r i a t e s i n t h e U n i t e d K i n g d o m ● P e o p l e f r o m S a n S e b a s t i á n ● C u b a n c h e f s ● P e o p l e f r o m H a v a n a ● S p a n i s h e x p a t r i a t e s i n F r a n c e H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h S p a n i s h - l a n g u a g e s o u r c e s ( es ) ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● A r t i c l e s w i t h h C a r d s ● A r t i c l e s w i t h I S N I i d e n t i f i e r s ● A r t i c l e s w i t h V I A F i d e n t i f i e r s ● A r t i c l e s w i t h W o r l d C a t E n t i t i e s i d e n t i f i e r s ● A r t i c l e s w i t h B N E i d e n t i f i e r s ● A r t i c l e s w i t h C A N T I C N i d e n t i f i e r s
● T h i s p a g e w a s l a s t e d i t e d o n 2 3 J u l y 2 0 2 2 , a t 2 2 : 4 8 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
