Today we’d like to introduce you to Iñaki Betran.
Iñaki, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’ve always been a cook by vocation. I started training and working in kitchens when I was just 14, in my hometown of San Sebastián, in the Basque Country. My career has taken me around the world — from Spain to Mexico, then back to Madrid and Valencia, where I met Paco, one of the co-founders of Sketches of Spain. Later, Paco went to Ireland, where he met Javier, our other partner. Together they always dreamed of opening a Spanish restaurant abroad.
They kept encouraging me to join them, convinced there was a niche for authentic Spanish cuisine. At the time, I was working in Cuba, but eventually I agreed. While the project took shape — finding the right location, dealing with permits — I spent some time in Australia, improving my English and continuing to travel.
Finally, in 2020, I moved to Dallas for the opening of Sketches of Spain. Just six weeks later, the pandemic hit, but we kept going, always staying true to our mission: to share genuine Spanish food, made with care, and to showcase the flavors and traditions from across the Iberian Peninsula.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road. The first challenge for me personally has always been my English, which made communication harder at the beginning. Then, of course, came the practical side — finding the right suppliers, from kitchen equipment to authentic Spanish ingredients. But the biggest challenge, and also the most important one, has been transmitting to the team the passion and feeling behind what we want to offer. More than just serving food, it’s about sharing a culture and an experience, and making sure everyone on the team believes in that vision.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Cooking has always been my passion, and it’s what I chose to dedicate my life to. I studied in San Sebastián, where I earned my degree as a Culinary Technician, and later trained and worked in Michelin-starred restaurants. Over the years, I’ve had the privilege of working in some of the best kitchens and traveling the world, experiences that have shaped both my style and my vision as a chef.
What I’m most proud of, though, are not just the places I’ve worked, but the people I’ve met along the way and the guests I’ve been able to cook for. A chef’s greatest reward is the satisfaction of the customer. Of course, cooking is a profession, but at the end of the day, what really matters to me is that people leave the table happy.
I love working with seasonal ingredients, making the most of what each season has to offer, and using everything with respect and creativity. And even when I’m not in the restaurant, I enjoy cooking at home for my friends and family — for me, sharing food is always an act of joy and connection.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Of course. We have more access to information than ever before, and I believe every source can be valuable in its own way — it really comes down to how you use it and your own judgment. Personally, I draw inspiration from many places: cookbooks, culinary articles, documentaries, and sometimes even a simple conversation with another chef or guest. I think staying curious, open-minded, and willing to keep learning is what really helps me do my best, both in the kitchen and in life.
Contact Info:
- Website: https://www.sketchesofspain.com
- Instagram: sketches.of.spain
