Inigo Errucho TapeaIñigo was born in Urretxu (Guipúzcoa) on the 22nd August,1970. His career started in the culinary world at the age of seventeen, with the prestigious Basque chef Martín Berasategui, (3MichelinStars), "with him I learned not only the taste for the kitchen, but to feel passion for each dish you do".

After being a chef of Berasategui, he went to France to work with Ofdidier Oudill and his restaurant Le pain Adour et Fantasie (2 Michelin Stars). Later back to Spain he worked in Obia, a restaurant in the beautiful locality of Orio; after this period he arrived to Madrid and he was employed as head chef in El Amparo of Carmen Guasp.

In September 2001, Urrechu inaugurates his first restaurantin Madrid, and currently he has four successfully running restaurants in the Spanish capital.

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