My full name is Mikel De Luis, I’m 46 and from Bilbao, the Basque country of
I was living in my grandmother’s house since I was a kid. I was in the kitchen all the time, just waiting to be fed. I’m a chef because of my grandmother. And I’ve been in the hospitality industry since I was 16 so 30 years.
Because of my grandma and also by accident. I was supposed to be a pilot but they kicked me out *laughs* out of pilot school. So then I met a woman in Ibiza, she was from Barcelona and I landed there. Since I landed there, I was general manager of the Basque House in Barcelona and then I decided to start culinary school. I came here [to the United States] because of my ex-wife. She was from Dallas, Texas. We lived together in Barcelona for about 2 years. After being back and forth between the states, I decided to come to the US.
I am the owner/chef. We are waiting to open up inside to express ourselves. Because what we are doing right is not what we are really going to be doing in the future.
It has been tough because I signed May 5th of last year and now we are August 18th? It has been challenging, I was supposed to open March 19th and the pandemic started around the 14th. So I needed to cancel the opening and wait for next steps. I opened last week of May.
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