Josean Alija will take the stage at Gastromasa 2025 on November 6–7 at Haliç Congress Center, sharing his philosophy that transforms simplicity, nature, and emotion into the purest form of culinary art.
Known for his minimalistic and deeply sensory approach, Alija creates dishes that celebrate the essence of each ingredient — rooted in the landscapes of Bilbao and inspired by the rhythm of nature.

Who is Josean Alija?

From a very young age, Josean Alija knew his path was in the kitchen. At 14 he entered the School of Hospitality in Leioa and began his professional career at 17. Guided by great culinary masters, he developed a personal style where aromas, textures and flavors take center stage. His cuisine is rooted in local, seasonal produce, inspired by nature and dedicated to capturing the essence of each ingredient.
In 2011 he fulfilled his dream by opening Nerua Guggenheim Bilbao, a fine dining restaurant inside the Guggenheim Museum designed to share Bilbao’s culinary culture with the world. That same year he received his first Michelin Star, three Repsol Suns, and the Prix du Chef de l’Avenir from the International Academy of Gastronomy.
Recognized with awards such as Best Young Chef (2000) and Best International Chef by Identità Golose (2009), Alija has brought his philosophy to global audiences. In 2015 Restaurant magazine ranked Nerua among the World’s 100 Best Restaurants.
Beyond the kitchen, he has worked on projects related to art, sustainability and health, and has researched creativity in gastronomy. In 2013 he published Muina, a reflection on the soul and philosophy of his cuisine, followed by the documentary Nerua Guggenheim Bilbao: A Journey to the Essence (2014), screened and awarded at international film festivals.