Photo by Will Blunt | StarChefs
Chef Aitor Garate Berasaluze
Photos courtesy Of Edan Bistro
Dry-Aged Boneless Ribeye, Tortilla Española and Ibarra peppers
At just 30, Aitor Garate Berasaluze, chef and owner of Edan Bistro in North Miami, has reached culinary pinnacles most can only dream about. Hailing from Spain’s Basque Country — the birthplace of some of the world’s most innovative and highly acclaimed chefs — he worked at his family’s farm, where his love of cooking began to take root.
“Working the land and seeing how ingredients grew gave me a deep respect for where food comes from. What really intrigued me was the idea of transformation. I loved taking those raw, natural ingredients and manipulating them — adding just the right elements to completely shift their flavor. That ability to control taste, to change the identity of something through technique and layering, is what lit the spark for me. Those early days on the farm were the foundation of everything I do in the kitchen today,” Berasaluze says.
Pumpkin Creamy Rice
At 16, he enrolled in the Bilbao Higher School of Hoteliers, a prestigious culinary institution in the Basque region known for producing top talent, balancing his studies with work on his family’s farm and in the school’s kitchen, which helped fund his education. He credits his parents for the rigorous work ethic they instilled in him.
“My parents were constantly on the farm, working from day to night, and that kind of dedication naturally rubbed off on me. Helping out and staying busy wasn’t something I ever questioned — it was just part of our life. That mindset kept me focused while balancing culinary school with the responsibilities at home. It pushed me to keep going every day and really shaped the person I am now,” he says.
Berasaluze landed an opportunity at Azurmendi, a three-Michelin-star restaurant renowned for its sustainability and progressive techniques, before moving on to The Ritz-Carlton’s Abama Hotel in Tenerife. He later worked at Basking Food, promoting Basque cuisine throughout Europe, then joined Asador Etxebarri, ranked among the world’s top restaurants. Working in prestigious kitchens taught the chef not only advanced technical skills needed to elevate cuisine to a new level but also instilled a deeper, more philosophical understanding of how to approach complex dishes and their ingredients.
Edan Bistro celebrates harmony between dishes and wine pairings
“At that level, you learn to appreciate the process behind every single ingredient — no matter how simple it may seem. Those kitchens teach you how to elevate even the most basic elements through technique, time and intention. From the smallest detail to the final presentation, everything has a purpose. What I took from those experiences was not just technical skill, but a different way of thinking creatively. It challenged me to look at ingredients with more depth and brought a new level of precision and care to my approach in the kitchen.”
Basque Cheesecake
Berasaluze took on multiple roles throughout his culinary career, from head of the meat department at Azurmendi to head sommelier at Asador Etxebarri, all with the goal of learning as much as he could.
“The more knowledge you have across different areas of the restaurant, the deeper your understanding becomes — especially when it comes to how you treat food and how you create harmony between food and wine. Working in both the kitchen and as a sommelier allowed me see ingredients and pairings from multiple perspectives. It helped me understand how certain elements interact, and how to create a complete experience on the plate and in the glass.”
It’s a mindset he’s incorporated into Edan Bistro, his first brick-and-mortar restaurant in Miami. (Prior to that, he opened Lur at South Beach Food Hall, now known as Lincoln Eatery). There, he offers monthly wine dinners, creating meals around vineyards the restaurant partners with.
“I build a menu around their wines, crafting each dish to highlight the unique notes in every pour. It’s a way for me to combine my culinary background with my wine knowledge and create something immersive for our guests,” he says.
And despite the high-end environments that have helped shape him into one of South Florida’s top chefs, he remains grounded in his approach.
A Basque feast
“My philosophy is rooted in the easiness and honesty of each plate. I want the ingredients to speak for themselves without over-complicating the experience. What I hope diners take away is a sense of simplicity done with intention — flavors that feel familiar, but are presented with care, balance and a deep respect for where they come from,” he says.
He’s drawn to the element of fire, with grilled dishes playing a prominent role in his cooking. At Edan Bistro, diners can indulge in Duck Magret & Radish (grilled duck breast, mustard and microgreens) and Grilled Branzino with sunchoke puree and chips.
“Fire gives you a unique level of control — it lets you transform food through aroma, texture and flavor. There’s something raw and honest about it that really connects you to the ingredient. It’s a technique I return to often because it brings depth and character to even the simplest elements,” Berasaluze says.
Beyond that, he’s honored to introduce South Floridians to Basque food. Basque Country’s proximity to the sea and mountains results in a cuisine that’s rich in seafood and vegetables — often allowing the produce to shine without heavy embellishment.
“The flavors are clean, honest and built around the ingredient itself, not heavy sauces or complicated presentations. It’s a humble cuisine, but very intentional — and that’s where its uniqueness really comes through.”
And while there aren’t many Basque restaurants in the area, Miami’s diverse landscape lends itself to a successful fusion of cultures and openness to new flavors.
“People here are open to trying new things, and I think that curiosity is what allows a concept like ours to thrive,” he says.
Berasaluze balances his thirst for creating new flavors and combinations with a deep respect for his heritage. He’s found that guests are hungry not only for something delicious but for something meaningful — food that tells a story.
“I hope they get a taste of my hometown and a glimpse into my creativity,” he says. “Everything we do at Edan is rooted in where I come from but also shaped by how I see food today. I want guests to experience both the tradition and the personal touch behind each dish.”
DAKOTAROBERTROSS
Grilled Grouper With Sunchoke Puree, Sunchoke Chips And Microgreens
(Serves 1-2)
Ingredients:
• 10 oz. grouper fillet
• 7 oz. sunchokes (about 1 cup)
• 1 to 2 teaspoons olive oil
• neutral oil, such as canola or vegetable oil, for frying
• salt and pepper, to taste
• basil oil, for garnish
• microgreens, for garnish
Instructions:
1. Prepare the Sunchoke Puree:
• Peel and roughly chop about 5.25 oz. of the sunchokes. Place them in a pot of salted water and bring to a boil. Simmer for 15 to 20 minutes, or until the sunchokes are fork tender.
• Drain well and transfer to a blender or food processor.
• Add 1 to 2 teaspoons of olive oil and blend until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm until ready to plate.
2. Make the Sunchoke Chips:
• Thinly slice the remaining sunchokes using a mandoline or very sharp knife — aim for paper-thin rounds for maximum crispiness.
• Heat about ½ inch of neutral oil (such as canola or vegetable) in a small skillet over medium-high heat.
• Fry the slices in small batches for 1 to 2 minutes, flipping as needed, until golden brown and crisp.
• Use a slotted spoon to transfer to a plate lined with paper towels and season with a pinch of salt while still hot.
3. Grill the Grouper:
• Pat the grouper fillet dry and season both sides with salt.
• Rub with about 1 teaspoon of olive oil.
• Preheat a grill or grill pan over medium-high heat.
• Grill the fillet for 3 to 4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork, with a nice char on the outside.
• Remove from heat and let rest for 1 to 2 minutes.
4. Plate the Dish:
• Spoon the sunchoke puree onto the center of the plate and gently spread.
• Place the grilled grouper fillet on top.
• Garnish with the sunchoke chips and a handful of microgreens.
• Finish with a drizzle of basil oil.