Dani Lasa

Dani Lasa is a chef. He built his career as head chef of fine dining restaurants, and over that time developed a long-standing interest in kombucha's potential as a food-pairing drink, drawn to the way fermentation shapes structure, flavour and acidity.^[1]

His work is spread across several parallel commitments: making pizzas at Humo Pizza Gros, cooking private lunches at Dotore, lecturing at a university, and hands-on brewing at AMA Brewery.^[2]

Lasa is a co-founder of AMA Brewery and its Executive Director. AMA, based in Irun in Spain's Basque Country and born in San Sebastián, makes naturally sparkling no- and low-alcohol drinks using fermentation techniques inspired by the traditional pétillant naturel (ancestral) method. His involvement is not confined to direction: he also works hands-on in the brewery.^[1]

Lasa leads AMA Brewery's pét-nat tea project together with fellow founder Ramón Perisé, a chef who serves as the brewery's Technical Director. AMA was conceived by two chefs working at the forefront of global gastronomy alongside an artisanal vigneron, Sancho Rodríguez, and the wider project draws on a team of fine dining chefs, artisan winemakers, scientists, craftsmen and tea experts.

He is also a co-founder of Bombyx Mori SL.^[1]