Mikel Alonso
“Para ser un buen cocinero, hay que empezar por ser una buena persona”
“To be a good cook, you have to start by being a good person”
About Mikel…
Chef Mikel Alonso Garcia is a prime example of how following your passion and dreams can become a successful and rewarding career. Growing up in Biarritz, France, Chef Mikel was exposed to an array of cuisines and always appreciated the idea of experimenting in culinary.
He obtained his diploma studying Chemical Industrial Engineering at the University of Basque Country, although he had already discovered his love for cooking.
He ultimately decided to abandon the field of engineering and pursue his passion for a vocational degree at the Luis Irizar Cooking School, where he graduated with esteemed honors. The institution granted him a scholarship to disembark in Mexico, an opportunity that led him to become one of the most respected chefs in the culinary industry.
Chef Professional Life
He began his professional journey as a pastry chef and sous-chef at well-known restaurants and later served as Executive Chef at prestigious Mexican restaurants.
Chef Mikel was proud to share his vast knowledge of culinary art with others and encourage them to appreciate the various aromas and cuisines offered in the beautiful city of Mexico City, as he assumed a teaching position of Spanish and French cuisine at The University of the Cloister of Sor Juana.
Mikel Alonso’s restaurant
In 2006, Chef Mikel founded and still manages Biko, a top-rated restaurant in Mexico City, known for its unique and inimitable flavors that blend both his Basque culinary heritage with his Mexican roots and experiences.
Biko was included in the list of 100 best restaurants in the world by Briton Magazine and has since given Chef Mikel Alonso Garcia the recognition to be promoted in conferences and demonstrations in Spain and Peru, in addition to culinary tv-shows and culinary events or festivals around the world.
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Address: 1414 Geronimo Dr. El Paso, TX 79925
Phone: (915)778-4001
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Phone: (915) 778 – 4001
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