Pedro Subijana

Pedro Subijana Reza (born November 5, 1948 in San Sebastián, Spain) is a Spanish chef who runs the restaurant Akelarre in San Sebastián, Spain. In 2006 his restaurant received its third Michelin star.[1]

Pedro Subijana
Pedro Subijana Reza
Born (1948-11-05) November 5, 1948
San Sebastián (España)
OccupationCook
Websiteakelarre.net

Early life

He studied at Madrid's Casa de Campo Hospitality School. He then enrolled in the Luis Irizar Cooking School in Zarauz, where he would later teach. After his first professional experiences in Tolosa, Hernani, Madrid, and Estella, he arrived at restaurante Akelarre to work as a cook.

Career

In 1975, he became the head chef and was recognized in gastronomical guides and joining Relais & Chateaux[2] and Les Grandes Tables du Monde.[3]

He defends the necessity of teaching Nutrition at school. As a teacher, he has given lectures in multiple European and American institutions, as well as in Spanish companies and schools.

He has been a promoter of some of the main initiatives of haute cuisine in Spain, including the New Basque Cuisine between 1976 and 1978 and Euro-Toques, which he founded alongside Juan Mari Arzak and other European chefs in 1986. In the same organization, he took the roles of General Commissioner for Spain, International President, and Spanish President, until stepping down at the end of April 2018. Subijana is also a promoter of the Basque Culinary Center in San Sebastián, and an associate teacher at the Universidad_de_Navarra.

In 1992, he began presenting the television program La cocina de Pedro Subijana (Pedro Subijana's Kitchen) on Euskal Telebista, which aired more than 1,400 episodes.[4]

Recognition
  • 1978 Receives first Michelin Star.
  • 1979 Premio Nacional de Gastronomía al Mejor Cocinero.
  • 1982 Premio Club Gourmets al Mejor Cocinero de España.
  • 1982 Receives second Michelin Star.
  • 1997 El Grupo Gourmets le concede de nuevo, el Premio al Cocinero del año.
  • 1999 Mejor Cocinero en "Lo Mejor de la Gastronomía".
  • 2000 Premio Alimentos de España 2001.
  • 2002 Gourmetour (9,5 points).
  • 2002 4 soles in  Guía Campsa.
  • 2003 Es nombrado Presidente de Eurotoques Internacional.
  • 2006 Receives third Michelin Star.
  • 2011 Es reconocido por la Federación Española de Hostelería en los Premios Nacionales de Hostelería.
  • 2015 Recibe el tambor de oro de San Sebastián.
  • 2016 Galardonado con el Premio Nacional de Gastronomía Lola Torres en O Grove.
  • 2016 Gold Medal of Merit in the Fine Arts (Ministerio de Cultura y Deportes).[5]
  • 2017 Medalla al Mérito de las Bellas Artes.
  • 2017 Premios Pilpil.
  • 2017 Premio Lo Mejor de la gastronomía.

 Member of Relais Châteaux.

Writing
  • Menú del día I (1992).
  • Menú del día II (1993).
  • Denok sukaldari (1994).
  • Cocina riojana (coautor junto con Lorenzo Cañas).
  • Mis recetas de la tele (1995).
  • Pedro Subijana cocinando para Inasmet (1998).
  • La cocina vasca de Pedro Subijana (1999).
  • La cocina vasca para el Grupo Ingeteam (1999).
  • La cocina de Akelarre, el sueño de Pedro Subijana (Everest, 2001).
  • La cocina doméstica de Pedro Subijana (Astamenda-Ttarttalo, 2003).
  • Akelarre (Everest, 2011).
  • BASQUE Territorio Creativo (Spainmedia Books 2016).

References
  1. Subijana logra la tercera estrella Michelin, El Periódico November 20, 2006.
  2. "Hoteles de lujo y restaurantes gourmet - Relais & Châteaux". www.relaischateaux.com (in Spanish). Retrieved November 18, 2018.
  3. "Les Grandes Tables du Monde". Les Grandes Tables du Monde (in French). Retrieved November 18, 2018.
  4. La cocina de pedro Subijana, Euskal Telebista.
  5. Real Decreto 736/2016, de 23 de diciembre, por el que se concede la Medalla al Mérito en las Bellas Artes, en su categoría de oro, a las personas y entidades que se relacionan. BOE 310 de 24/12/2016
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.