"Seeing that there is so much multidisciplinary talent makes us rethink our way of understanding the world": Eneko Atxa on the EYL40 programme

One of the youngest chefs to rise in the ranks of the restaurant world, and member of the EYL40 Class of 2017, Eneko Atxa has opened several restaurants in Spain, Japan, Portugal and Brussels, including the 3-star Michelin restaurant Azurmendi in Basque Country. His culinary endeavours champion sustainable practices, from rainwater collection to seed bank production, and have received distinctions from gastronomic gurus, including The World’s 50 Best Restaurants, Elite Traveler and Fourchettes, among others.

There is no question that Eneko Atxa is a European and world leader in his chosen field of haute cuisine – and not just because of the many plaudits that he has won.

Azurmendi, the restaurant that he opened in 2007 in the scenic town of Larrabetzu in Spain's Basque Country, amassed three Michelin stars in just five years, and consistently places highly in global rankings. But this nationally and internationally renowned chef is not just highly skilled and creative, his cuisine is also deeply rooted in his homeland's culture, and he sets great store by being conscious of the impact of his work on its surroundings and ensuring that it is as positive as possible.

"Undoubtedly, one of the great challenges of leadership is trying to involve the people who are part of our team – with values such as excellence and commitment – but, above all, how to use the world of gastronomy as a transformative tool that goes beyond the simple search for pleasure and understand that by using knowledge we can contribute important values in sustainability, in health and in social commitment from our own field."

These are not just words: Azurmendi was in 2014 named the Most Sustainable Restaurant in the World by the compilers of The World's Best 50 Restaurants list and regularly features in or tops other 'most sustainable' rankings.

His own restaurant was built using recycled aluminium, glass, plastic and other materials, and has its own renewable energy systems to source around 50% of its energy, as well as relying on rainfall for the bulk of its water needs.

And as part of his commitment to preserving the natural world, Atxa teamed up with a local university and foundation to set up a seed bank in Larrabetzu for hundreds of local vegetable varieties, which is also aimed at raising awareness about the importance of preserving such wealth of genetic diversity.

This aspect of his own vision was not disrupted by the crisis triggered by the COVID-19 pandemic, but Atxa acknowledges that it did prompt many of those working in the industry to adjust their priorities.

"It changes the perception of people more than the leadership itself," he explains. "People in the gastronomy sector understood that new ways had to be found in order to continue enjoying this exciting profession, but at the same time reconcile it with their personal life.”

"This has led us to change the focus of how we see the paths that lead us to achieve excellence and how we can optimise resources, our time, to be able to combine our passion for work with our more personal or family life," he goes on. "We have had to look for alternative ways, so as not to lose an entire young generation that loves this profession but is not willing, logically, to give up having time to dedicate to other more personal areas as well."

Looking back on his time in the European Young Leaders (EYL40) programme – he was named an EYL40 in 2017 – he recalls how it has helped him reflect on his approach to leadership and shaped his outlook in sometimes unexpected ways with an "understanding that knowledge is the most important tool we have to transform not only our world, but also across the board to have the capacity to make our work available to society in areas of maximum global concern, such as sustainability, health and social commitment."

More generally, EYL40 also helped give him a better understanding of the European Union and its relationship with Europe in the wider sense and the world.

"Seeing that there is so much multidisciplinary talent, with a sense of commitment and solidarity as its main axis, makes us rethink our way of understanding the world," he says.

That cross-sectoral nature of the EYL40 network has fed into his understanding of the world, while also serving to motivate him further.

"I think it is a forum to listen, to share and to know that our society has enormous potential based on the ideas of talented young people who really do dream of being able to transform Europe into a territory that is at the forefront of solidarity and social commitment, of sustainability, of health," he enthuses. "In short, to work towards the creation a better future."

On a personal level, it enabled him to "meet different people, from other disciplines, with very often absolutely different visions that allow you to look at the world in a different way."

Asked to summarise the EYL40 programme in just a word or two, he comes up with a few alternatives: "plurality, solidarity, avant-garde. A better world is definitely being built."

On that theme, in terms of his hopes for the future of Europe, his wish is for "a fairer Europe, that believes in people and their well-being.”

"A Europe that does not discriminate, that puts people before its own interests, that believes in young people, and that at the same time values older people," he goes on, warming to his theme. "A friendly, intelligent Europe, which must continue to be the example for the rest of the world's citizens to follow."

Picture: ? Eneko restaurant