The expression "From France and Navarre" makes sense with Iñigo.
Passionate about French cuisine, Iñigo is also a hard worker. Upon arriving in Paris, he decided to pursue the Grand Diplôme from the prestigious Le Cordon Bleu Institute.
Building on this experience, he joined the brigade at the legendary Arzak restaurant in the Basque Country, working alongside Juan Mari, who holds three Michelin stars. His journey continued at renowned restaurants such as Etxebarri and Etxanobe in the same region. After returning to Paris, Iñigo further honed his skills at Senderens and Chardenoux.
Today, Iñigo creates inventive, refined, and convivial dishes. His Basque roots naturally influence his plates, but his culinary journey is also shaped by French, Spanish, and even Canarian flavors, like the "Mojo picón" sauce, which adds a unique twist to his dish of octopus with rhubarb and fennel.
In addition to joining Cookoon last year, Iñigo was also selected to be part of the American Express chef brigade for the third edition of "Un Chef pour Vous."
Come discover the delicious cuisine and warm hospitality of Chef Iñigo Ruiz Ruiterto at his Parisian restaurant Galerna (Galerna Restaurant), and explore his culinary universe by booking through our platform (Cookoon).
