Won over by the hospitality industry after graduating from the University of Deusto with a degree in Communication Sciences, Aitor Santamaría belongs to the third generation of hoteliers founded by his grandfather, the accredited barbecue chef Jesús and carried on by Mikel and Jesús, pioneers of the kitchen in the 80s in miniature that transcended the hospitality universe with the avant-garde pintxo from Donostia.

His experiences in Arzak, the Aquarium and central kitchens of Bokado activated the professionalism of a young chef at the forefront of a different gastronomic purpose.