Current Feature
The Cuisine of Chef David Yárnoz of El Molino de Urdániz , Spain 
and Chefs Francisco Araya and Fernanda Guerrero of Araya , Singapore
15 & 16 March 2025
Araya, Mondrian Singapore Duxton, 83 Neil Road, #01-08, Singapore 089813
Awarded with 2-Michelin Stars and 1-Michelin Green Star, Chef David Yárnoz of El Molino de Urdániz, Spain brings his signature eco-conscious cuisine to our sunny shores, joining forces with Chefs Francisco Araya and Fernanda Guerrero of 1-Michelin Star Araya, Singapore for an exclusive six-hands collaboration.
Indulge in a thoughtfully curated menu that highlights the seasonality and biodiversity of northern Spain, South America and Japan as Chef David presents the outstanding produce of the Navarre region through sincere and creative cuisine, accentuating the hyper-locality of ingredients through their appearances and flavour profiles, while Chefs Francisco and Fernanda celebrate South American flavours with a focus on Chilean South Pacific cuisine, elevating native crops with fine culinary techniques and pairing them with beautiful proteins from Japan and beyond.
Exclusively for SC Beyond Credit Cardholders.
Chef David Yárnoz
Chef
El Molino de Urdániz
While he began his gastronomic journey with sommelier training, Chef David soon fell in love with cooking and switched to studying at a culinary school in San Sebastián. Eight years ago, he took up the reins from his retiring parents and began adopting a contemporary sensibility to reinterpret the produce and culinary practices in Navarre.
Located in a 150-year-old country house just outside the regional capital Pamplona, the restaurant has diligently championed the natural and cultural legacy of its native territory ever since it was opened by Yárnoz’s parents three decades ago. Over time, the innovative approach of El Molino de Urdániz has evolved into a platform to give voice to independent regional food producers with similar values, its dishes portraying their unshakable connection with nature. Eighty-five percent of the ingredients it sources comes from Navarre, like the olive oil from the biodiverse orchards of Artajo, and dairy products from cooperative farms which place a premium on circular production methods.
Chef Francisco Araya
Chef Partner
Araya
Chef Francisco began his career at Alma in Santiago, before cutting his teeth at Andoni Luis Aduriz’s Mugaritz in Spain. His career has spanned the position of Head Chef and Creative Director at Borago in Santiago, before his return to Spain in 2008 when he joined elBulli. In 2012, Chef Francisco opened 81 Restaurant in Tokyo, focusing on seasonal Japanese ingredients parsed in South American flavours. The eight-seat restaurant earned its first Michelin star in 2013, when Chef Francisco was just 29 years old.
Chef Fernanda Guerrero
Pastry Chef & Partner
Araya
Chef Fernanda who is one of the world’s most promising pastry chefs, with a special flair for creating artfully unique breads and pastries with a knowing sense of place. Her career has seen her work in feted restaurants including Alegre, voted Best Restaurant in Chile (2013-2014), and NAPA Wine Bar & Kitchen, named one of Shanghai’s best restaurants by Tatler in 2017. Long before she came to work in these big-name kitchens, Chef Fernanda practiced her trade in her family’s restaurant in Chile, which her parents ran for 32 years.
