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Eneko Atxa Azurmendi (born September 14, 1977)[citation needed] is a Spanish Basque cuisine chef,[1] known for his sustainability practices.[2]
Eneko started in the culinary world at the age of 15 at the Culinary School of Leioa in Biscay, but was initially trained by his mother and grandmother.[3] He combined his study time with work at restaurant where he learned traditional Basque cuisine. Later he worked for several restaurants. After this apprenticeship, he moved on to the most prestigious restaurants consolidating his own personality and style.
In 2005, after several head chefs in renowned restaurants, he decided to open his own restaurant: Azurmendi*** (also known as Azurmedi***).[4] In 2012, Azurmendi*** was awarded 3 Michelin stars, becoming the first and only restaurant in Biscay to obtain this distinction.[5] This makes Eneko Atxa, at 35, one of the youngest chefs in Spain to achieve three stars. Azurmendi, with three Michelin stars and one green star, has twice been awarded the "most sustainable restaurant" in The World's 50 Best list.[6][7]
In 2012, he finished a bioclimatic building[8] for his restaurant using recycled materials (aluminium, glass, plastic and slag) and renewable energy systems (which has resulted in 50% energy savings). Geothermal energy and photovoltaic solar panels provide the power, and rainwater is used for all irrigation/bathroom needs.[9]
In conjunction with the Alicia Foundation and University of the Basque Country, he is working on germplasm bank, which is expected to host 400+ local vegetable seed varieties, with an emphasis on teaching about the value of genetic diversity preservation. Located in the Interpretation Center for Sustainability of Azurmendi[10] it was promoted by the City Council of Larrabetzu as a way of establishing a circular economic system, with the use of a generated compost by local farmers that acts as a land fertilizer.[11]
In 2016, Atxa created JAKI(N), an "incubator of innovative ideas" used to promote actions related to people, the environment, health and society.[12][13][14]
In 2019 he created, together with Xabi Uribe-Etxebarria, the Bestfarmers initiative: a project to give visibility and value to producers, encouraging and rewarding sustainable farming practices[15][16][17][18]
