Noticias de Aitor Perurena

Por Aitor Perurena18 July, 2017

Aitor Perunena and his Cooking School in Marbella

Aitor Perurena is part of the cast of personal names that best represents the culinary commitment of our city. He is an enthusiast with a great future projection. Trained in the Basque school where they transmitted professionalism and creativity to him in equal parts, he has gone through the best cooks to found together with his wife Vanina, Espacio Gastronómico. This is what he tells us in Marbella Chic.

Aitor Perurena is part of the cast of personal names that best represents the culinary commitment of our city. He is an enthusiast with a great future projection. Trained in the Basque school where they transmitted professionalism and creativity to him in equal parts, he has gone through the best cooks to found together with his wife Vanina, Espacio Gastronómico. This is what he tells us in Marbella Chic.

First of all, why did you dedicate yourself to the kitchen, by family tradition or was it simply a choice? By tradition and culture. In the Basque Country, cooking is culture. In my case, I grew up in a very small town near San Sebastian, in a hamlet where everything collected in the orchard was cooked. That marks you for life. It was sowing, gathering and cooking always surrounded in a special environment. When I was 13 years old, my parents opened a restaurant and in my spare time I helped my housewife to cook. At the age of 14, I decided to go one step further and entered the hospitality school in San Sebastián.

What attracts you the most about the Catering? That there is no routine. We love to treat all clients personally, listen to what they want and try to fulfill their requests. That makes us personalize each of them to the maximum and that is precisely what makes each of them different. We escape from the routine through courses, tastings, lectures, etc. Calming and meeting the expectations of our customers makes that Estudio Gastronómico is nothing routine. We love Vanina and me.

How would you define the current kitchen? Exciting, attractive, witty. Brand trends. The most important thing is that he has managed to reach the non-professional people and they have gotten everyone interested in good cooking. In this cooking school in Marbella we have captured that concern and we are launching it for the kitchen enthusiast with a really beautiful, welcoming and innovative space in Marbella. I would love to say and use the word respect but not everyone uses this word.

What do you think of fashions such as the Hotel Kitchen, the Author, etc.? I’m not very fond of defining kitchen types with those names. I understand and believe that nowadays cooking sets trends in many aspects of society and as such, fashions. Personally, I think that each of us has a style and that makes us have the most personal kitchen in the world. The variety of Spanish cuisine lies in the freedom of expression that each one of us has.

“The variety of Spanish cuisine lies in the freedom of expression that each one of us has”

Is being Basque a big responsibility when it comes to being a chef? Without a doubt. It has its weight since everyone associates Basque cuisine as one of the best. We are born and grow around the kitchen, from the stove and we can not fool our clients with weird stories. They are the first to expect that responsibility on our part. Anyway, I understand that this ideology is shared by many professionals, whether we are Basque or not.

What do you think of fashions such as the Hotel Kitchen, the Author, etc.? I’m not very fond of defining kitchen types with those names. I understand and believe that nowadays cooking sets trends in many aspects of society and as such, fashions. Personally, I think that each of us has a style and that makes us have the most personal kitchen in the world. The variety of Spanish cuisine lies in the freedom of expression that each one of us has.

“The variety of Spanish cuisine lies in the freedom of expression that each one of us has”

Is being Basque a big responsibility when it comes to being a chef? Without a doubt. It has its weight since everyone associates Basque cuisine as one of the best. We are born and grow around the kitchen, from the stove and we can not fool our clients with weird stories. They are the first to expect that responsibility on our part. Anyway, I understand that this ideology is shared by many professionals, whether we are Basque or not.

How did you get to Marbella? It was the summer of 92, of internships with the hospitality school of San Sebastian. The year I met Vanina, my current wife and Alma Mater of Estudio Gastronómico. My roots are already well established in Marbella. We love living here and enjoying the whole environment together with our daughters. Many years have gone by in which we have experienced the evolution of Marbella as a city and of course as a gastronomic plaza. It is an exclusive place where we can eat cuisines from all over the world and that creates followers. In, Estudio Gastronómico we will turn a lot with thematic cooking classes such as: Japanese, French, Thai, Moroccan, etc.

  • Thematic Japanese
  • Thematic French
  • Thematic Thai
  • Thematic Moroccan

And what is the philosophy of Estudio Gastronómico? It is a space for kitchen enthusiasts. Courses, cooking classes and much more, that is how we like to define Estudio Gastronómico. A modern kitchen classroom where we want that since one enters until it comes out, breathe gastronomy. Our goal and philosophy is to transmit what we have learned in the professional world to enthusiasts, people who have their hobby in the kitchen or people who want to learn more to develop what they have learned cooking in their homes for friends, family and guests.

And the keys to success in a business like this? Surround yourself with the best. We have sponsors of the likes of De Dietrich, Villeroy & Boch, Fernando Moreno, Neolith by The Size, Sunso furniture, Kasser Rassu, Cmerlo.com and Tupperware. Thanks to these sponsors we have a unique space in Marbella where customers can see how the chef works exclusively for them live, cooking everything at once in a place with a modern kitchen, dream tableware and high-end appliances.Attention, exclusive does not mean expensive.