Born in Pamplona in 1962, Patxi Aizpuru began his career at just 17 years old at the Hotel Mugaire under the tutelage of Maritxu Portu. Since then, his career has been an exceptional journey through renowned kitchens both in Spain and abroad, building a solid, humane culinary vision deeply rooted in the craft.

Between 1980 and 1985, he worked in Madrid, where he distinguished himself as sous-chef at Asador Guetaria and Euskal Etxea restaurant. His international career began early: in 1983, he opened Biscayne restaurant in Houston, Texas, as chef, a pivotal experience that broadened his culinary perspective. He later continued his training at El Dorado Petit, Hotel Alcalá, and under the tutelage of masters such as Santi Aizpuru, Luis Irizar, and Jean Luc Figueras.

Casa Urola: an icon of San Sebastián gastronomy
In 1986, Casa Urola opened in San Sebastián, a restaurant that for 24 years became a benchmark of Basque gastronomy and a symbol of the culinary evolution of the city.

Years later, he embarked on new paths with Urbano (2007–2015), a concept based on rituals that fuse tradition and avant-garde. Simultaneously, he led projects such as Usapal (1992–2006), Ibarburu (2003–2005), and collaborated on the planning of the Txintxorro restaurant (1995).