Chef Alatz Bilbao

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About Chef Alatz Bilbao

Chef Alatz Bilbao is known for his unique culinary vision at Bakea, a Michelin-starred restaurant in Mungia, Basque Country. He personally designed 'La Mákina', a distinctive wood-fired oven that is central to his cooking philosophy.

★Awards & Recognition

One MICHELIN Star (2026)

Chef Timeline

Worked as a lathe operator

Spent five years working as a lathe operator, an experience that later influenced his culinary equipment design.

Became Head Chef

Bakea

Opened or took over the kitchen at Bakea, where he designed his unique wood-fired oven, 'La Mákina'.

2026

Awarded One MICHELIN Star

Bakea

Bakea received a One MICHELIN Star rating in the 2026 MICHELIN Guide España for its high-quality cooking.

2026-05-07T00:00:00.000Z

Featured in GOe – Gastronomy Open Ecosystem

Participated in the 'Chefs Community for Innovation' event, focusing on fermentation and new gastronomic possibilities.

Insights

Key Information

Chef Alatz Bilbao is known for his unique culinary vision at Bakea, a Michelin-starred restaurant in Mungia, Basque Country. He personally designed 'La Mákina', a distinctive wood-fired oven that is central to his cooking philosophy.

Customer Perception

Bakea, under Chef Bilbao's direction, has achieved a One MICHELIN Star rating, signifying high-quality cooking and a very good restaurant in its category. This indicates strong critical acclaim and a positive perception within the culinary world.

Cuisine Highlights

Wood-fired cuisineBasque cuisine

News

Chef Alatz Bilbao was mentioned in a GOe – Gastronomy Open Ecosystem Instagram post on May 7, 2026, as part of the 'Chefs Community for Innovation', exploring new gastronomic possibilities through fermentation.

Restaurants by chef

Bakea

Additional Details

Before embarking on his culinary journey, Alatz Bilbao worked as a lathe operator for five years. This background in precision and engineering directly influenced his design of Bakea's custom wood-fired oven, 'La Mákina'. He is also involved in the broader culinary community, participating in events like the GOe – Gastronomy Open Ecosystem's Chefs Community for Innovation.

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