Pedro Subijana

Pedro Subijana
Native name Pedro Subijana Reza
Born Pedro Subijana Reza
(1948-11-05) November 5, 1948
San Sebastián (España)
Residence Donostia-San Sebastián
Occupation Cook
Website akelarre.net

Pedro Subijana Reza (born November 5, 1948 in San Sebastián, Spain) is a renowned Spanish chef who runs the restaurante Akelarre in San Sebastián.

Biography

He first started in the Casa de Campo Hospitality School, in Madrid. After that, he began his studies in the  Luis Irizar Cooking School in Zarauz, in which he would become a teacher later. After his first professional experiences in Tolosa, Hernani, Madrid and Estella, he arrived to restaurante Akelarre  to work as a cook.

In 1975 he becomes the head chef of Restaurante Akelarre, being granted the highest awards from prestigious gastronomical guides and joining [(https://www.relaischateaux.com/es/ Relais&Chateaux] and [lesgrandestablesdumonde.com/ Les Grandes Tables du Monde].

He is a teacher at heart and has always defended the necesity 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 the main initiatives of the haute cuisine in Spain, like 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 he stepped 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 cookery program La cocina de Pedro Subijana (Pedro Subijana's Kitchen) on Euskal Telebista, which aired more tan 1,400 episodes.[1]

Some awards and recognitions received

  • 1978 Primera estrella de la guía Michelin
  • 1979 Premio Nacional de Gastronomía al Mejor Cocinero
  • 1982 Premio Club Gourmets al Mejor Cocinero de España.
  • 1982 Segunda estrella de la guía Michelin
  • 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 Recibe la 3ª Estrella Michelin.
  • 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 Medalla de Oro al Mérito en las Bellas Artes (Ministerio de Cultura y Deportes)[2]
  • 2017 Medalla al Mérito de las Bellas Artes
  • 2017 Premios Pilpil
  • 2017 Premio Lo Mejor de la gastronomía

 Member of Relais Châteaux. In 2006 his restaurant received its third (3) Michelin star from Guía Michelín.[3]

Published books

  • 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. ↑ La cocina de pedro Subijana, Euskal Telebista.
  2. ↑ 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
  3. ↑ Subijana logra la tercera estrella Michelin, El Periódico November 20, 2006.
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