What do you most recall about your first years working in Baserri Maitea, the Asador Zaldua, etc? It''s the start, you have a lot of things to learn and at first it''s hard to take it all in. But I was very happy at that time of my life because every day we learned something new and the more you learn, the more excited you get.

You always say roots are important. What do Basque roots have? For us, eating is a part of our culture. What goes on around cooking, the conversation over the dining table and so on; these are all part of our culture and part of us. Cooking is a tool, a form in which we all speak the same language.

Does having a Michelin star shape the way you think when you come up with new dishes? No. When I create a new menu I''m thinking about my clients and my team.

You say your aim is that, when your clients try your dishes, they can tell they are from Biscay. What do you aim for when you are cooking outside Biscay? We try to use our expertise as a small ambassador for the Basque Country, carry our work and our culture with us. We humbly try to be Basque ambassadors.

Alot of people must have passed through the doors of Azurmendi. Who have you most enjoyed preparing food for? I really enjoy preparing food for our usual clients, for those who come from far away, who have made an effort to get here, to those who have saved up to come here, either because they''re young, or out of work, or students, or have had to save up their pocket money. It''s a pleasure to prepare food for everyone. It''s a selfish pleasure, because passing on pleasure to others is marvellous. I always say I prefer to give a gift than receive, it''s nicer. In our case something similar happens; you''d rather those that come are happy because that makes you happy.

And to whom would you like to make that gift? Who would you like to prepare food for? There is someone I would have loved to prepare food for but never will: my ''amama'' (grandma). Those from home who are no longer with us and have never seen this; I would like them to know this.

Can children eat at Azurmendi? What would you serve them? A special menu. Normally we prepare something personal according to their tastes.

How would you win over a client used to home-cooked food? Let him come and try; I''m sure he would like it. The flavours are distinctive, meaningful and authentic, so we have a lot in common with those who prepare homemade food. The only difference is that we transform it.

Do you spend a lot of time on the corporate side? For me, people are the most important ingredients for development great recipes. People are our company''s best recipe, that''s why we take our time to look after them. But, honestly, I''m not a businessman. I''m surrounded by businessmen who do that work much better than me. I''m a man of cuisine.

And how much time to you spend thinking, inventing new dishes, experimenting, etc? It''s hard to quantify. Every moment of my personal life is related to my professional life, so it''s continuous. You could say that we are working and enjoying ourselves every day.

Do you cook in August, when you are on holiday? Yes, always; every day. What is more, the more relaxed you are, the better ideas you have.

Have you ever eaten McDonald''s? Once; I didn''t like it.

Why do you hold wedding receptions at Azurmendi? To finance the restaurant, attract new clients or publicize your dishes? A bit of everything: Because we like it, because it''s good for business and because we think we''re good at hosting weddings.

You "invented" the ultrasound waves system. Has it spread? It had already spread in other spheres and in the field of cuisine we know that some important restaurants are interested in the same system and have started trying out new techniques. It could be important.

Spinning stock, ultrasound waves..? What is next? We have a new project call natura which I still can''t reveal.

If they asked, would you be a teacher at the Basque Culinary Center? Without giving up my job, yes of course. What''s more, I think we are going to have the opportunity to give some short classes. We''ll go humbly and respectfully and happily give the classes. Personally, I''d rather receive classes than give them, because the project looks great.

What did you get out of your visit to Shanghai? It was a really nice joint job to do together; we got to know a different culture, exchange ideas and try to be little ambassadors.

How has the recession affected your work? You have to work more for less, but that''s it. Around here you can still see a lot of people coming and going.

Have you thought of anything new for next year? Probably yes, but it''s still just in my head and not down on paper yet.