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Mart\u00edn Berasategui<\/p>\n
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Martin Berasategui en C\u00edrculo Fusi\u00f3n<\/p>\n
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Mart\u00edn Berasategui naci\u00f3 el 27 de abril de 1960 en San Sebasti\u00e1n. Estudi\u00f3 en el Colegio de los Padres Capuchinos y poco despu\u00e9s comenz\u00f3 a trabajar en el restaurante de su familia, el Bodeg\u00f3n Alejandro, cuando recibi\u00f3 una invitaci\u00f3n de Francia para estudiar artes de la pasteler\u00eda en el extranjero durante las vacaciones de verano de 1979, que le llev\u00f3 a estudiar en la escuela de cocina moderna de Yssingeaux, donde ense\u00f1aban muchos chefs internacionales, entre ellos Paul Bocuse, que hizo que la ense\u00f1anza de estas disciplinas culinarias fuera mucho m\u00e1s interesante que lo que hab\u00edan hecho las escuelas espa\u00f1olas hasta entonces, convirti\u00e9ndolas en experiencias creativas en lugar de simples conferencias con pocas oportunidades de pr\u00e1ctica; esta experiencia ayudar\u00eda a dar forma a las aspiraciones profesionales del joven Mart\u00edn, as\u00ed como a sus futuros restaurantes en toda Espa\u00f1a, que ahora tambi\u00e9n han sido galardonados con las prestigiosas estrellas Michelin.<\/p>\n
Mart\u00edn Berasategui es un chef de renombre mundial que ha sido honrado con muchos premios y distinciones. Ha ganado el Tambor de Oro de San Sebasti\u00e1n en 2005, el Doctorado Honoris Causa de la Universidad Fran\u00e7ois Rabelais Tours en 2013 por su trabajo en la industria culinaria, as\u00ed como ha sido nombrado Mejor Restaurante del Mundo por los premios Travellers’ Choice de Trip Advisor<\/p>\n
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