José Ramón Berriozabal

José Ramón was born in Elorrio in 1951. He started working in the kitchen of the family restaurant "Gamboa" in Elorrio at 16. His career began in 1968 at the restaurant "Carey" in Vitoria as an assistant and cook. In 1973, he opened his first own business with the Bar-Restaurant "Eguzki" together with his brother in law, Fidel Ramos, and their wifes. In 1977, the restaurant Ikea was opened in Calle Paraguay, where he worked for 12 years as head chef and specialized in seafood and shellfish processing. In 1989, he moved to the new Ikea restaurant, located in Castilla Street and placed in a mansion from the beginning of the twentieth century, with an impressive wood and stone decor by Javier Mariscal and where José Ramón develops its cuisine in which tradition and innovation converge.  

His work continues to be developed and refined with a relentless training in several countries and prestigious restaurants such as the "Relais de la Poste" (where he learned the art of foie thanks to the Maître Bernard Coussau), the restaurant "Ibarboure" in Guetary (where he learnt the most sophisticated techniques to prepare sauces). In Jöel Robuchon's prestigious restaurant, as he is considered the best chef in the world, he learnt the techniques of short cooking and marinades. In 1992, he traveled to Tokyo to represent Spain in the "Festival of Spain in Japan" where he drew his conclusions on the development of the pairing of raw fish. 

José Ramón is a member of Euro-toques, the European Community of Cooks. In 1999, he received the award for Best Chef and the Golden Cap awarded by the magazine Gastronomika. In 2000, he received from the Basque Academy of Gastronomy the award for Best Restaurateur. In 2005, he was awarded the Mandil de Oro (Golden Apron) to the Chef of the Year by the University of Covadonga for his cooperation in the elaboration of the Cantabrian diet. 

During the last ten years he has cooperated as advisor with the Hotel chain Silken that runs 31 hotels and with the project of elaborating their restaurants' menus and meal sets as well as giving culinary advice to them.

In the latest edition of the Michelin Guide, launched on 25th November 2010, the restaurant Ikea has received the first star in recognition of its work and dedication.


Restaurant Ikea website