Later he was responsible for the Research and Development area of the Martín Berasategui restaurant (3 Michelin Stars), a position he held for 7 years. He also completed training in Vanguard Culinary Techniques at the Basque Culinary Center.
He is currently the executive chef of Oria, the prestigious Barcelona restaurant of the Berasategui Group, recognized with 1 Michelin Star and 1 Repsol Sun. In the center of Barcelona, the restaurant offers a very marked cuisine from the Basque Country and Catalan touches with a unique stamp. Its differential is in the care of the products, elegantly made dishes and the desire to satisfy a client with diverse tastes; whether they are vegetarians or carnivores, who are looking for a creative point of view.
Xabier arrives at Scoolinary with a very special course on Basque cuisine, where we bring together and manage to harmonize tradition and innovation. "Cooking is that: dreaming and making others dream", Xabier calls for creativity.