SIGNATURE CUISINE
iñigo urrechu
The Basque chef Iñigo Urrechu, after opening his four restaurants in Madrid, embarks on a new adventure, for the first time outside the Spanish capital, at the Hotel Don Pepe in Marbella along with Víctor Carracedo, the hotel’s chef.
Urrechu, has been head chef at Martín, a restaurant with three Michelin stars, Le pain adour et fantaisie by chef Didier Oudil, with two Michelin stars; at Obia, a restaurant on the French coast in Orio, where he broadened his knowledge of traditional and grill cuisine, and in Madrid, he was head chef at El Amparo de Carmen Guasp restaurant.
“Erre is a Basque word that means to burn and that fits perfectly with the culture of embers, grill, product… and my origins.”
iñigo urrechu
The Basque chef Iñigo Urrechu, after opening his four restaurants in Madrid, embarks on a new adventure, for the first time outside the Spanish capital, at the Hotel Don Pepe in Marbella along with Víctor Carracedo, the hotel’s chef.
Urrechu, has been head chef at Martín, a restaurant with three Michelin stars, Le pain adour et fantaisie by chef Didier Oudil, with two Michelin stars; at Obia, a restaurant on the French coast in Orio, where he broadened his knowledge of traditional and grill cuisine, and in Madrid, he was head chef at El Amparo de Carmen Guasp restaurant.
“Erre is a Basque word that means to burn and that fits perfectly with the culture of embers, grill, product… and my origins.”
iñigo urrechu
The Basque chef Iñigo Urrechu, after opening his four restaurants in Madrid, embarks on a new adventure, for the first time outside the Spanish capital, at the Hotel Don Pepe in Marbella along with Víctor Carracedo, the hotel’s chef.
Urrechu, has been head chef at Martín, a restaurant with three Michelin stars, Le pain adour et fantaisie by chef Didier Oudil, with two Michelin stars; at Obia, a restaurant on the French coast in Orio, where he broadened his knowledge of traditional and grill cuisine, and in Madrid, he was head chef at El Amparo de Carmen Guasp restaurant.
“Erre is a Basque word that means to burn and that fits perfectly with the culture of embers, grill, product… and my origins.”
Víctor Carracedo
Víctor Carracedo began his career in his hometown, Zaragoza, although it did not take him long to travel the Spanish geography to soak up his gastronomy. Along the way, he toured different hotel brands and concepts, both national and international, which has made him mature and have a very versatile vision of what the restoration of a luxury hotel requires.
The great chefs he has worked with have provided him with the technique, discipline and capacity for effort that is needed in the kitchen, but the demands required by luxury hotels is what has finished forging his character as cook.
Víctor Carracedo
Víctor Carracedo began his career in his hometown, Zaragoza, although it did not take him long to travel the Spanish geography to soak up his gastronomy. Along the way, he toured different hotel brands and concepts, both national and international, which has made him mature and have a very versatile vision of what the restoration of a luxury hotel requires.
The great chefs he has worked with have provided him with the technique, discipline and capacity for effort that is needed in the kitchen, but the demands required by luxury hotels is what has finished forging his character as cook.
He has been part of the Meliá chain for thirteen years, leading gastronomic projects in Madrid and Barcelona. Six years ago he moved to Marbella, to direct the gastronomy of the Hotel Don Pepe. In his incessant capacity for creation, he has been developing seasonal product cuisine in the restaurant with charcoal and fire as the common thread, forming a tandem with Urrechu until reaching the current concept of Erre & Urrechu.
Víctor Carracedo
Víctor Carracedo began his career in his hometown, Zaragoza, although it did not take him long to travel the Spanish geography to soak up his gastronomy. Along the way, he toured different hotel brands and concepts, both national and international, which has made him mature and have a very versatile vision of what the restoration of a luxury hotel requires.
The great chefs he has worked with have provided him with the technique, discipline and capacity for effort that is needed in the kitchen, but the demands required by luxury hotels is what has finished forging his character as cook.
He has been part of the Meliá chain for thirteen years, leading gastronomic projects in Madrid and Barcelona. Six years ago he moved to Marbella, to direct the gastronomy of the Hotel Don Pepe. In his incessant capacity for creation, he has been developing seasonal product cuisine in the restaurant with charcoal and fire as the common thread, forming a tandem with Urrechu until reaching the current concept of Erre & Urrechu.
