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chef mikel de luis

Chef Mikel de Luis was born in Bilbao, Basque Country, Spain.  His love for cooking, sports and nature, along with the values instilled by his family since childhood, all have had a significant influence in both his personal and professional life. 

aMona – his company, reflects a lifelong dream come true, where he now orchestrates innovative events based on contemporary cuisine in miniature. His training, coupled with his extensive traveling and background, have given Chef Mikel a unique perspective and experience that imbues him with the capacity to fuse American, Spanish, Italian & French cuisine into his artful and flavorful creations.

Chef Mikel has a star-studded background.  He worked with the esteemed 3 Michelin-Star Chef Martin Berasategui as his Sous chef at the Ritz Carlton in the Canary Islands. Other mentors were Tony Botella as well as Anthony Bombaci (James Beard 2007 Nana Restaurant Dallas). 

Chef de Luis earned a degree from the Escuela de Hostelatge de Barcelona. 

Before moving to the U.S., Chef de Luis honed his skills with several certifications: one with Tony Botella in Sous Vide and another in New Technologies at San Pol University in Girona, Spain. Mikel obtained an MBA in Hospitality Management from the second most prestigious school in Spain, EADA School of Business.

Chef de Luis has also collaborated with the Art Institute, Market Street food chain and In 2011 he won the TV show competition Chef Hunters from the Food Network.

Mikel has furthered his experience as Chef de Cuisine at Tutka Bay Lodge, Alaska; Executive Chef at Café Malaga, Dallas; Executive Chef at Mercado on Kent, New York; Chef de Cuisine at Soho House New York and Executive Chef at My Moon restaurant in Williamsburg, Brooklyn.

Based on his travel experiences and in memory of his beloved grandmother (amona in Basque), Mikel developed his own recipe for the famous Canary Island condiment, Mojo Picon. This product can be found in restaurants and specialty stores in the US. 

He has represented Spain as Chef Ambassador in the 2017 campaign from Spain in Portland, Oregon, Tapas Tour Pdx,and in the Gastronomic Festival about Spain La Ruta PDX, representing Basque Country alone top Chefs from other Spanish regions.

Also in 2017 he collaborated developing the concept and menu for the restaurant Casita West Village. He was invited to be a guest chef at the Día de la Hispanidad Gala dinner in El Paso, TX and at The Great Match, NYC.

Recently, Chef de Luis participated in the 10th Anniversary Edition of The 2018 Cayman Cookout as a guest chef. 

For more, visit chefmikeldeluis.com

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