San Sebastian Gastronomy
The chef at Nerua Guggenheim Bilbao proposes a cuisine in which the product and the essence are the protagonists.
Josean Alija knew from childhood that he wanted to be a chef, so at 14 he began studying at the Leioa Hospitality School and started his professional career at 17. B.
Under the tutelage of the great contemporary masters of gastronomy, Alija has cultivated his own style. A purist yet avant-garde style, in which aromas, textures, and flavors are the main components. A cuisine based on local, seasonal produce, inspired by the surrounding nature, always seeking the essence of each ingredient.
In 1998, he joined the kitchens of the Guggenheim Museum Bilbao, but in 2000 a motorcycle accident left him in a coma for 21 days. He awoke with no sense of taste or smell and had to start from scratch. While still recovering from the accident, he entered the Best Young Chef competition, winning the award and reclaiming his profession and his passion.
In 2011, he realized his dream of having his own space at the Guggenheim Museum: Nerua. That same year, he received his first Michelin star and 3 Repsol Suns, among other awards he has received throughout his professional career.
