For several months we have been working with our new corporate chef Enrique Fleischmann and his team, Fleischmann’s Cooking Group.
Enrique Fleischmann trained with renowned chefs such as Iñaki Aguirre, Karlos Arguiñano, Juan Mari Arzak and Paul Bocuse. After these years of training, he joined the staff of the Akelarre Restaurant of Pedro Subijana, and was sous-chef for seven years in the R&D&I department.
Today, Enrique Fleischmann, as well as collaborating with the Basque Culinary Center as associate professor, directs Fleischmann’s Cooking Group, which is in charge of 2 different culinary projects: on the one hand, the Bailara Restaurant in Bidania, and, on the other hand, the Txoko Getaria Restaurant, in Getaria.
The presentation over, we are preparing spaces and putting together a portfolio of services so that both our distributors and our users will benefit from this collaboration.
We will keep you informed!