Rising Stars: Meet Sebastien Pourrat

Today we’d like to introduce you to Sebastien Pourrat.

Hi Sebastien, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I moved to California two years ago after ten years in NY. I settled in LA although I started with a chef residency in SF. I then started to do some private dinners/events in LA. Today I’m launching my food brand Basqueria. Basqueria is a way of life, a love story between Basque Country and Southern California. A way of being. Sea sun surf. Living and eating outdoors. A strong Hispanic influence -Spain for Basque, Mexico for Spain. Basqueria is a food brand. Restaurants, grocery store, private events, basque cakes and seasonings. Multi channel. One lifestyle.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
New York was the time of struggle. LA is definitely smooth. It is my dream city and everything started to align when I moved here. Of course, every day bring new challenges but when you are building something that you love no matter what obstacles you face there’s always a way and on top of it if you manage it well it makes you stronger. Also when you know exactly where you go nothing really can divert your road.

Thé most important challenge is for me to create something that is really close to my dream

Can you tell our readers more about what you do and what you think sets you apart from others?
For me, Mother Nature doesn’t just exist but is our friend. As a chef, I’m simply trying to be a connection between land and soul. And souls. My goal is to create emotions, memories, happiness, gratefulness…a way of life I’m proud to work with farmers, to use great products, to cook on wood fire like so many generations before. To be part of a virtuous circle.

I’m a dreamer so I never follow any trends. I create my own path and I’m trying to achieve something bigger than myself. To be out of my comfort zone is one of my biggest rule. I can’t predict how will be tomorrow. Even for me, it has to be a surprise.

For now, I’m doing private events, I’m doing my basque salts sold in Malibu at Thorne family farm and in Rustic Canyon at Canyon Grocer by Kurt and Whey. I’m also baking my famous burnt basque cheesecake. For now and in order to have it you have to dm me on Instagram.

And the flagship restaurant/grocery market is coming next year.

Do you have any memories from childhood that you can share with us?
I grew up in a farm in the Basque Country in the Southwest of France. Being at my grandparent’s farmhouse was pure magic. Animals, outdoor life, cooking in the fireplace, big wooden tables under the tree and family reunion. The smell of toasted bread in the wood fireplace in the morning is probably my « madeleine de Proust »

Contact Info:

• Instagram: @basqueria

Image Credits
Sofie Roelens all photos