Albisteak

On December 9, the School of Hospitality held a special gastronomic training session led by chef Alatz Bilbao, who recently received his first Michelin star, accompanied by the kitchen and dining room team from his restaurant Bakea in Mungia. The session was aimed at hospitality professionals from Galdakao, who had the opportunity to learn first-hand about the chef’s culinary vision and the journey that has shaped his project.

Throughout the training, Alatz Bilbao shared a philosophy that goes far beyond culinary technique. His cuisine is rooted in a deep connection to his origins, his environment, and a concept based on essence: food, wood, and iron as the elements that tell his story. His approach highlights minimally intervened ingredients, bare tables without tablecloths, unpolished utensils, and basic products treated with great respect and honesty.

The chef also emphasized the importance of local produce and the work of the farmers and producers from the Mungia area, underscoring his strong commitment to the km 0 philosophy. This perspective—linking territory, culture, and haute cuisine—offers valuable inspiration for the hospitality sector in Galdakao, bringing forward culinary references that emerge naturally from the surrounding environment.

The session provided a unique opportunity for reflection and learning, delving into current gastronomic trends while exploring ways to integrate professional excellence with sustainability.

We extend our warmest thanks to Alatz Bilbao and the team from Bakea, as well as to all the hospitality professionals from Galdakao who took part.
At the School of Hospitality, we will continue to create spaces for learning, collaboration, and growth within our community.