"It's not very difficult to get food right. You just need to know how to make the most of what you've got and improve it."

Hailing from Spain's Basque region, chef Martín Berasategui's fate as a culinary force was set at a young age. At 14 he began what would become a life-long career, learning the secrets of cooking in his parents' San Sebastian restaurant before spending the next 13 years studying haute patisserie and bread-making in France.

''The Kitchen is not a job, it's a lifestyle. Ninty-five percent if everything I do in my life is directly related to gastronomy'' 

Born in Getxo, Basque Country in 1981, Erlantz Gorostiza Aguirre's passion for food and cooking began early. His journey started as a pastry chef, but curiosity led him to explore diverse cuisines.