The Basque Culinary Center, based in San Sebastián, Spain, is a culinary foundation created in 2009 by the University of Mondragón and a group of prominent Basque chefs as a training, research and innovation project, aimed at developing the culinary sector, with the idea of relating cooking with management, science and other disciplines.
The Basque Culinary Center consists of two lines of work: the Faculty of Gastronomic Sciences within the University of Mondragón, the first to offer official university-level training in the gastronomy sector in Spain, and a Research and Innovation Centre in the field of Food and Gastronomy. The institution's campus was inaugurated in October 2011.
Location: San Sebastián, Spain
Architects: VAUMM architecture& urbanism
Project Team: Iñigo García Odiaga, Javier Ubillos, Jon Muniategiandikoetxea, Marta Alvarez y Tomás Valenciano
Collaborators: Naroa Oleaga, Ander Rodriguez, Architecture PFC students