Santi Santamaría

Santi Santamaría (1957 – 2011) was a renowned Spanish chef and restaurateur, celebrated for his dedication to Catalan cuisine and his role in advancing Spain's culinary reputation on the global stage. Born in Sant Celoni, Barcelona, Santamaría was a self-taught chef who rose to prominence through his restaurant, Can Fabes, which he opened in his hometown in 1981.

Early Life and Career

Santi Santamaría was born on July 26, 1957, in Sant Celoni, a small town in the province of Barcelona, Catalonia. His early exposure to the culinary world came from his family's involvement in the food industry, which inspired him to pursue cooking as a career. Despite not having formal culinary training, Santamaría's passion and innate talent for cooking propelled him to open Can Fabes.

Can Fabes

Can Fabes quickly gained acclaim for its innovative approach to traditional Catalan dishes, emphasizing fresh, local ingredients and simple, yet refined, flavors. Santamaría's dedication to quality and authenticity helped Can Fabes earn its first Michelin star in 1988, followed by a second star in 1990, and ultimately, a third star in 1994, making it one of the few restaurants in Spain to hold this prestigious rating at the time.

Philosophy and Contributions

Santamaría was a vocal advocate for the Slow Food movement, emphasizing the importance of sustainability, biodiversity, and the preservation of culinary traditions. He was critical of the molecular gastronomy trend, arguing that food should remain true to its roots and be accessible to everyone. Despite his criticisms, he maintained a respectful rivalry with fellow Spanish chef Ferran Adrià, who was known for his avant-garde approach to cooking.

Legacy

Santi Santamaría's impact on Spanish and Catalan cuisine is profound. He was instrumental in elevating the status of Spanish food on the world stage, showcasing the depth and diversity of regional Spanish dishes. His commitment to excellence and authenticity inspired a generation of chefs in Spain and beyond.

Santamaría's sudden death in 2011, while in Singapore to visit his restaurant Santi at the Marina Bay Sands, was a great loss to the culinary world. However, his legacy lives on through his books, his disciples, and the continued success of Can Fabes, which remained operational until 2013.

Awards and Recognition

Throughout his career, Santamaría received numerous awards and accolades, including three Michelin stars for Can Fabes, and several Chef of the Year titles from various culinary institutions and publications. His contributions to the culinary arts have been recognized both in Spain and internationally.

Bibliography

Santamaría was also an accomplished author, writing several books on cuisine that reflect his philosophy towards food and cooking. His works include titles that focus on Catalan ingredients, recipes, and culinary traditions, contributing further to the understanding and appreciation of Spanish cuisine.

See Also

• Spanish cuisine
• Catalan cuisine
• Michelin Guide
• Slow Food