Photography David Ibarboure Chef Ambassador. Cook & Chef Institute
I enjoy using Bergner products because of their solidity, quality and ease of use and I employ them both at home and in my workplace. It is a pleasure to use them and they allow my imagination to run free and create fantastic dishes.

David Ibarboure

Signature Chef

 
Born on 20 May 1985, David Ibarboure spent his childhood in the kitchens of La Table des Frères Ibarboure - the restaurant belonging to his father and uncle - which was where he discovered a passion for cooking.
 
Years later, alongside his father, he would come back to Briketenia.
 
In the meanwhile, David graduated from the Biarritz...

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Born on 20 May 1985, David Ibarboure spent his childhood in the kitchens of La Table des Frères Ibarboure - the restaurant belonging to his father and uncle - which was where he discovered a passion for cooking.
 
Years later, alongside his father, he would come back to Briketenia.
 
In the meanwhile, David graduated from the Biarritz Catering and Tourism Institute, before placing his abilities at the disposal of numerous starred restaurants.
 
He went from L'Oasis (the Raimbault brothers), Courcheval, Orlando, to the Paul Bocuse group and spent 5 years alongside Pierre Gagnaire in London and Hong Kong. His culinary arts have always stood out, which is why, at the age of 30, he can be counted among the ranks of the grand chefs.
 
Thus, in 2008, he took up the kitchen at Briketenia - his old family home. Cuisine evolves, though retaining its Basque heart, in an ambience where father and son work together almost as one. In 2010, David and Martin received a Michelin star.
 
2014 saw the hotel modernised and the Briket'Bistro created, a place playing homage to the produce and wine of the region.
 
In 2015 he was named a French master chef and he went international, opening a Briketenia in Hong Kong.

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Recipes. The Cook & Chef Institute
 
Recipes by David Ibarboure
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David Ibarboure

Photography news David Ibarboure

Above all, I look for good people. They can always learn their trade and hone their skills later

News Chef Ambassador. The Cook & Chef Institute