This Asturian chef with Galician roots had his first contact with the kitchen in his family’s business in Oviedo. At 19 years old he enrolled at hospitality school and in his first professional ventures he shared the kitchen with Martín Berasategui, Andoni Aduriz and Luis Irizar, among other prestigious Spanish chefs. In 2009 he opened the doors of Arbidel in Ribadesella (Asturias), where he consolidated his personal style closely linked to the earth and the produce, combining tradition and modernity, which led to the granting of a Michelin Star in 2015.
His creations always use seasonal produce, fusing the sea and the land together. Jaime Uz prioritises local, high quality raw ingredients, especially the fish and seafood from the Cantabrian Sea.