Pedro Subijana

Pedro Subijana en el Akelarre

Pedro Subijana (born November 5, 1948) is a renowned Spanish chef and restaurateur. He is best known for his work at the acclaimed restaurant Akelarre in San Sebastián, which has been awarded three Michelin stars.

Early Life and Education

Pedro Subijana was born in San Sebastián, Spain. He developed an interest in cooking at a young age and pursued his passion by enrolling in the Escuela de Hostelería de Madrid (Madrid School of Hospitality). After completing his studies, he further honed his skills at the Escuela de Hostelería de Zarautz (Zarautz School of Hospitality).

Career

Subijana began his professional career working in various prestigious kitchens across Spain. In 1975, he took over the kitchen at Akelarre, a restaurant located on the slopes of Monte Igueldo in San Sebastián. Under his leadership, Akelarre quickly gained a reputation for its innovative approach to traditional Basque cuisine.

Akelarre

Akelarre has been a significant part of Subijana's career. The restaurant received its first Michelin star in 1978, its second in 1982, and its third in 2007. Akelarre is known for its creative dishes that blend traditional Basque flavors with modern techniques. The restaurant also features a luxurious hotel and a culinary workshop where Subijana shares his expertise with aspiring chefs.

Contributions to Gastronomy

Pedro Subijana is considered one of the pioneers of the New Basque Cuisine movement, which emphasizes the use of high-quality local ingredients and innovative cooking techniques. He has been a mentor to many young chefs and has contributed significantly to the global recognition of Basque cuisine.

Awards and Recognition

Throughout his career, Subijana has received numerous awards and honors. In addition to the Michelin stars, he has been awarded the National Gastronomy Prize and the Gold Medal for Merit in Fine Arts by the Spanish government. He is also a member of the prestigious Relais & Châteaux association.

Personal Life

Pedro Subijana is married and has three children. He continues to reside in San Sebastián, where he remains actively involved in the culinary scene.

See Also

• Michelin Guide
• Basque cuisine
• San Sebastián