Pablo Vicari
Some people are born with a passion and this is the case of Pablo, who has been cooking for as long as he can remember. His passion led him to leave his profession as a lawyer and specialise in cooking at the prestigious Luís Irizar school in San Sebastián.
After several stages in the best restaurants in the Basque Country such as Arzak, Akelarre, Zuberoa or Miramón, he dedicated himself to the development of new recipes for the Aloña Berri bar, obtaining important awards such as "Best Pintxo in Spain".
At the same time, he created the gastronomic space "Unami" in San Sebastian, a place where cuisine, music and art coexist.
After that, he began working as a gastronomic consultant at the Elkano Restaurant in Getaria, where he was awarded a Michelin star.
He currently combines his work as head chef at Elkano with catering services, events as a private chef and gastronomic consultancy for different catering establishments.
Tradition and Vanguard
His knowledge ranges from traditional Spanish cuisine to the most avant-garde from other countries; this means that his cuisine is a delicate and balanced fusion of all this knowledge acquired through his work as head chef, his constant training and his own research.