Now Reading: Unfiltered: Chef Xabier Goikoetxea Beyond The Pass
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Unfiltered: Chef Xabier Goikoetxea Beyond The Pass
From wild kitchen tales to guilty pleasures, the Spanish chef lifts the lid on life outside the line.
Seven restaurants. Twelve Michelin stars. Countless lessons learned. Chef Xabier Goikoetxea—protégé of Spain’s legendary Martín Berasategui and the creative force at Oria restaurant in Barcelona—has spent his career mastering precision, flavour, and discipline. But behind the gleaming kitchen doors lies a personality that is far more spontaneous and playful than one might expect.
In this episode of Unfiltered, Chef Goikoetxea takes us past the polished plates and into the stories that shaped him: the chaos of his wildest kitchen moments, the comfort foods he secretly craves, and the unexpected inspirations that continue to drive his culinary vision. At the heart of it all is Barcelona—its rhythm, energy, and soul—fueling both the chef and the cuisine that carries his signature.
Craziest kitchen moment
“My first day at Martín Berasategui’s restaurant was pure chaos, in the best way,” recalls Chef Goikoetxea. “I had finally stepped into a true, world-class kitchen, where the best chefs came together to create flavours at the highest level.” For context: Chef Berasategui, the Basque master based in Lasarte-Oria, has held three Michelin stars since 2001 and a staggering twelve in total. That’s more than any other Spanish chef.
Untouchable dish
“One dish I would never change is the Donostiarra soup. To me, it’s the best soup in the world,” he insists. This Basque classic from San Sebastián is a deeply flavoured seafood broth made with monkfish, hake, prawns, clams, and vegetables. It’s rich, silky, and unapologetically soulful.
Most loved ingredient
“I can’t live without Piment d’Espelette powder,” he says. “It’s a special Basque pepper I use in so many of my dishes. It adds a kick, but with nuance—fruity, smoky, slightly sweet. It’s never about burning heat; it’s about depth.”
Love to hate
“Fast food,” he admits bluntly. “Too much sugar, salt, saturated fat, preservatives—too little of what food should really be.”
Happiest moment
Winning a Michelin star for Oria remains his proudest milestone. “It was pure joy and motivation for the entire team,” says Chef Goikoetxea. “More than just recognition, it was proof that we’re doing something right in the culinary world.”
From guilty pleasures to culinary passions, the full Unfiltered interview awaits.
