David Yárnoz
President of the Professional Jury
Trained at the Luis Irizar Cooking School, who would later become his mentor, David Yárnoz took over the kitchen at Molino de Urdániz in 2004.
By then, he had already accumulated extensive experience as a stagier in renowned kitchens such as Akelarre, Rodero, and Bodegón Alejandro. However, the ones that undoubtedly left the greatest mark on him were El Celler de Can Roca and Mugaritz.
In them, he reaffirmed his deep vocation for the pursuit of well-made, thoughtful cuisine that seeks to elicit the diner's emotions.
David is a restless chef with a distinct identity. His dishes are distinguished by their subtlety and exquisiteness, always achieving the balance that characterizes his cuisine. Capable of dazzling with the beauty of his creations and creating impossible harmonies, David Yárnoz has led his own culinary revolution from this small corner of Navarre, achieving two MICHELIN stars, a MICHELIN Green Star, two Repsol Suns for Molino de Urdániz, and two MICHELIN Stars for Molino de Urdániz Taipei. With his work both recognized and admired, David Yárnoz remains in perpetual evolution.