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Spanish-born chef Mikel Arriet Arruiz studied and trained in some of San Sebastian’s finest culinary institutions before taking on the challenging role as head executive chef at the luxury seaside development, Club Punta Fuego, Nasugbu in the Philippines.
A food obsessed city, San Sebastian is known as the culinary capital of Spain. It was here that Mikel began specialising in traditional Basque cuisine such as the use of live seafood and also, Pintxos, a Basque-style tapas phenomenon that’s sweeping through Europe.
Mikel has spent time in culinary collaboration with the Philippines Chamber of Commerce, the Spanish Embassy in the Philippines, as well as the Hong Kong Chamber of Commerce. He boasts some of the world’s best accolades and experience in restaurants throughout Ibiza, Barcelona and the Philippines.
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 Mikel's Recipes
Olive Oil Soup with Grilled Scallops, Cauliflower and Trout Caviar
Black Shrimp Tempura with Alioli
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