🎙️ EP125 🎤 🔥Eric finally takes the hot seat! 📺 The premiere of Iron Chef America lit the fuse, but it was being at Mugaritz when they received their second Michelin 🌟 star that cemented his path in fine dining. From improvising in Venezuela’s kitchens to grinding through brutal 16-hour shifts in Spain and Germany, he learned food at its extremes. He opens up about the moment he realized the Michelin dream wasn’t for him, how he found his way into food research & innovation🔬 and why he no longer calls himself a chef. 👨‍🍳

🎧 Topics Covered in This Episode:

🍽️ The Iron Chef Moment – How a single TV episode sparked Eric’s obsession with cooking.

🏡 Does a Foodie Family Matter? – Why growing up in a food-loving household isn’t necessary to become a great chef.

🎬 Cooking vs. Filmmaking – Eric’s original plan was to cook while studying film—but reality hit hard.

💡 The Most Valuable Lesson – Working in Venezuela meant constant improvisation—no oil? No problem.

⭐ Getting Mugaritz’s Second Michelin Star – What it was like when the restaurant earned its second star.

🍽️ Why Eric Never Wanted a Michelin Star – His views on fine dining, overwork, and kitchen "cults."

🍕 The Almost-Pizzeria in Berlin – Why his dream restaurant never happened and how Berlin sucked him into a creative limbo.

🔬 Basque Culinary Center – How Eric’s journey led him to R&D, food tech, and beyond—combining his love of food, design, and innovation.

👨‍🍳 Why Eric Doesn’t Call Himself a Chef Anymore?

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🎧 Bon Appétit! 🍴✨