The celebrated chef Karlos Arguiñano, who has been successful on television for years with his cooking shows, now collaborates with his son Joseba. In a recent program, after adding a touch of honey to a dish, Karlos inquired about the state of Joseba's bee swarm.
“"The beekeeper's job is to be attentive so that those swarms stay in your home. Otherwise, they leave."
Joseba explained that the beehives are “at their peak” and “in full splendor,” and that he has had to divide them due to an excess of pollen. Beekeeping is an activity that fascinates the entire family, who spend many afternoons together observing the bees, hoping they “start collecting a lot of honey… so we can harvest it later.”
Joseba Arguiñano, born in Zarautz in 1985, is one of the most popular chefs on Basque television. He has inherited his father's passion for cooking but has managed to stand out thanks to his fresh, creative style and innovative approach. His training began at the prestigious Aiala Hospitality School in Zarautz, directed by his father, and he later expanded his experience in renowned restaurants and bakeries.
Specializing in pastry, Joseba has successfully combined traditional techniques with modern and creative touches. His cuisine is distinguished by the use of local and seasonal products, and by a meticulous aesthetic where desserts become small works of art. Currently, he leads his own gastronomic projects, consolidating himself as a promising figure in the Basque culinary scene.
