Three Basque chefs, Edorta Lamo, Javier Rivero, and Gorka Rico—leading figures of the new gastronomic generation in the Basque Country–have joined the Global Cooksafe Coalition (GCC) as ambassadors. In doing so, they become champions of the energy transition through their commitment to ensuring all their new kitchens built from 2030 onwards are electric and to switching existing gas-powered restaurant kitchens to electric by 2040.
Announced today, the Michelin-starred chefs are the first in Spain to join the international network, which promotes more sustainable and safer kitchens through the phase-out of gas and the adoption of cutting-edge electric technologies such as induction.
Chef Edorta Lamo already demonstrates his commitment to sustainability in the kitchen at his restaurant Arrea! in Kanpezu, Álava, through his local gastronomic concept connected to “furtivismo” – inspired by the region’s ancestral practices of subsistence hunting and foraging. In joining the coalition, Lamo is taking his commitment to the next level by committing to fully electrifying his restaurant’s kitchen.
Lamo said: “Sustainability is a path, and every step counts. It is not only about choosing responsibly sourced products, but also about cooking in a way that shows care for the environment. Moving to induction is part of that journey towards a more conscious and responsible kitchen.”
Chefs Javi Rivero and Gorka Rico—co-owners of AMA in Tolosa, Gipuzkoa, which earned its first Michelin star in 2024—have been using induction technology since the start of their project. They praised both its practical advantages and benefits for their team.
Rivero said: “From the start, we were clear that AMA’s kitchen had to be induction. It allows us to control every process better and saves us a lot of time.”
Rico said: “Choosing induction was not only a technical decision, but also a way to take care of the working environment. A cleaner, cooler, and quieter space improves the team’s well-being and the dynamics in the kitchen.”
By joining the GCC, they become part of an international movement of more than 40 chefs across five countries advocating for a transition to safe, sustainable cooking. Among them are globally renowned chefs Santiago Lastra, James Lowe, Chantelle Nicholson, and Simon Rogan, who are leading the shift from their restaurant kitchens.
The Basque Country has established itself as a global leader in fine dining, with its long-standing culinary tradition and a sector distinguished by its commitment to innovation, local produce, and sustainability. The commitment of these three chefs further strengthens the region’s role in advancing more responsible cooking models that respond to some of the world’s most pressing challenges.
Global Cooksafe Coalition Director, Monica Burns, said: “The Basque Country is renowned worldwide for its gastronomic excellence. Having leading figures from its new generation of Michelin-starred chefs at the forefront of the transition to electric kitchens sends a clear signal to the rest of the sector.
“The fact that three Basque chefs are taking this step is especially significant. Their participation positions them as pioneers and reinforces the Basque Country’s role as a region capable of setting and catalyzing trends in sustainable gastronomy.”
