Pedro Subijana
Pedro Subijana | |
|---|---|
| Born | November 5, 1948 San Sebastián, Spain |
| Occupation(s) | Chef, television presenter, academic |
| Years active | 1975–present |
| Known for | Managing the restaurant Akelarre; New Basque Cuisine movement; Euro-Toques leadership |
Pedro Subijana Reza (born 5 November 1948) is a renowned Spanish chef who manages the restaurant Akelarre located in San Sebastián, Spain. His establishment was awarded its third Michelin star in 2006.
Early life
Subijana pursued his studies at the Casa de Campo Hospitality School in Madrid before attending the Luis Irizar Cooking School in Zarautz, where he later took on a teaching role. After gaining experience working in various locations including Tolosa, Hernani, Madrid, and Estella, he joined the culinary team at Akelarre as a chef.
Career
In 1975, Subijana was appointed head chef at Akelarre, which led to recognition in prestigious gastronomic guides and membership in Relais & Chateaux as well as Les Grandes Tables du Monde.
He is a strong advocate for incorporating nutrition education into school curricula and has delivered lectures across Europe and America, as well as within Spanish corporations and educational institutions.
Subijana played a key role in the development of Spain's New Basque Cuisine movement between 1976 and 1978. In 1986, alongside Juan Mari Arzak and other European chefs, he co-established Euro-Toques. He held leadership positions within Euro-Toques as General Commissioner for Spain, International President, and Spanish President until April 2018. Additionally, he supports the Basque Culinary Center in San Sebastián and serves as an associate professor at the University of Navarre.
Starting in 1992, he hosted the television series La cocina de Pedro Subijana on Euskal Telebista, which broadcasted more than 1,400 episodes.
Recognition
- Awarded his first Michelin Star in 1978.
- Received Premio Nacional de Gastronomía al Mejor Cocinero in 1979.
- Honored with Premio Club Gourmets al Mejor Cocinero de España in 1982.
- Earned a second Michelin Star in 1982.
- Named Cocinero del Año by El Grupo Gourmets in 1997.
- Recognized as Mejor Cocinero in "Lo Mejor de la Gastronomía" in 1999.
- Recipient of Premio Alimentos de España in 2000.
- Achieved Gourmetour rating (9.5 points) and 4 soles in Guía Campsa in 2002.
- Appointed President of Eurotoques Internacional in 2003.
- Awarded a third Michelin Star in 2006.
- Acknowledged by Federación Española de Hostelería in 2011.
- Granted Tambor de Oro of San Sebastián in 2015.
- Received Premio Nacional de Gastronomía Lola Torres and Gold Medal of Merit in the Fine Arts from Ministerio de Cultura y Deportes in 2016.
- Honored with Premios Pilpil and Premio Lo Mejor de la Gastronomía in 2017.
Subijana is also affiliated with Relais Châteaux.
Writing
- Menú del día I (1992)
- Menú del día II (1993)
- Denok sukaldari (1994)
- Cocina riojana (coauthored with 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)