Two of the avant-garde’s strongest champions of Spanish cuisine are David Muñoz of DiverXO in Madrid and Andoni Luis Aduriz of Mugaritz in Guipúzcoa, collectively earning six Michelin stars. Their work connects generations by demystifying the grand kitchens of the past and bringing a contemporary Spanish voice to the global stage. This dialogue traces how modern chefs reinterpret traditional dishes while preserving a sense of place and heritage. (Citation: Culinary press archives)
“Today’s grandmothers were often drawn to Movida Madrileña,” Muñoz observed in a candid interview during the circle titled Cooking, Community and Creativity hosted in Madrid. Aduriz echoed that sentiment, noting that the older generation tends to be less drawn to cooking as a daily ritual, preferring instead to travel and explore, much like their grandchildren. The point was not criticism but a realignment of who cooks, why, and for whom. (Citation: Madrid culinary forum notes)
From this perspective, Aduriz suggested that the path to expanding Spanish flavors abroad mirrors historical cultural exchanges, much like the French introduced foie gras to wider audiences. He described a strategy built on diverse creative forms and distinct approaches, learned from the groundbreaking kitchens of Spain, including Mugaritz itself. The idea is to broaden appeal without diluting authenticity—an approach that respects tradition while inviting new palates. (Citation: Chef interviews collection)
Muñoz emphasized the importance of showcasing Spanish cuisine on an international stage through notable figures such as the Asturian-born chef Jose Andres, recipient of the Princess of Asturias Award for Concord for his solidarity work with World Central Kitchen, and Dani García from Málaga, who has helped spread local fare from the United States to the Middle East. The conversation highlighted how individual ambassadors can amplify a country’s culinary identity while fostering cross-cultural culinary dialogue. (Citation: Award recipient profiles)
Both chefs discussed their new project at the Kursaal in San Sebastián, a collaboration inspired by embers and shared purpose rather than competition. They positioned themselves among the world’s top grill specialists, while Muñoz’s RavioXO seeks to liberate pasta from any single cultural designation, exploring how Italian techniques can mingle with Spanish sensibilities. The dialogue also touched on labor challenges in hospitality, acknowledging that the industry’s current staffing shortages are part of a broader legacy that often equates long hours with a commitment to craft. The speakers stressed that the field is shifting toward values that recognize life balance without sacrificing excellence. (Citation: Culinary project updates)