Pedro Subijana Reza (born 5 November 1948) is a Spanish chef who runs the restaurant
Akelarre
''Akelarre'' is a Basque term meaning Witches' Sabbath (a gathering of those practicing witchcraft). ''Akerra'' means male goat in the Basque language. Witches' sabbaths were envisioned as presided over by a goat.
The word has been loaned to ...
in
San Sebastián
San Sebastián, officially known by the bilingual name Donostia / San Sebastián (, ), is a city and municipality located in the Basque Autonomous Community, Spain. It lies on the coast of the Bay of Biscay, from the France–Spain border ...
, Spain. In 2006 his restaurant received its third
Michelin star
The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin stars for excellence to a select few restaurants in certain geographic ...
.
Early life
He studied at Madrid's Casa de Campo Hospitality School. He then enrolled in the
Luis Irizar Cooking School in
Zarautz
Zarautz (, ) is a coastal town located in central Gipuzkoa, Basque Country, in Spain. It is bordered by Aia to the east and the south and Getaria, Gipuzkoa, Getaria to the west, located about west of San Sebastián, Donostia/San Sebastián. It ha ...
, where he would later teach. After his first professional experiences in
Tolosa,
Hernani,
Madrid
Madrid ( ; ) is the capital and List of largest cities in Spain, most populous municipality of Spain. It has almost 3.5 million inhabitants and a Madrid metropolitan area, metropolitan area population of approximately 7 million. It i ...
, 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 and Les Grandes Tables du Monde.
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
''Haute cuisine'' (; ) or ''grande cuisine'' is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dish ...
in Spain, including the New Basque Cuisine between 1976 and 1978 and Euro-Toques, which he founded alongside
Juan Mari Arzak
Juan Mari Arzak Arratibel (born 31 July 1942) is a Spanish chef, the owner and chef of Arzak restaurant. He is considered to be one of the great masters of New Basque cuisine. He describes his cooking as "signature cuisine, Basque cuisine th ...
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
University of Navarre
The University of Navarra is a private Catholic research university located on the southeast border of Pamplona, Navarre, Spain. It was founded in 1952 by Saint Josemaría Escrivá de Balaguer, the founder of '' Opus Dei'', as a corporate ...
.
In 1992, he began presenting the television program ''La cocina de Pedro Subijana'' (Pedro Subijana's Kitchen) on
Euskal Telebista
Euskal Irrati Telebista (; ; acronym EITB, branded eitb) is the Basque Autonomous Community's public broadcast service, which broadcasts throughout the Basque Country. Its main brand is Euskal Telebista (ETB, Basque Television).
EITB is the le ...
, which aired more than 1,400 episodes.
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
The Gold Medal of Merit in the Fine Arts () is awarded by the Ministry of Culture and Sport of Spain
Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featurin ...
(Ministerio de Cultura y Deportes).
* 2016 Medalla al Mérito de las Bellas Artes.
* 2017 Premios Pilpil.
* 2017 Premio Lo Mejor de la gastronomía.
Subijana is a 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
External links
Website de su restaurante AkelarreSus recetas en video en Terra TVSu programa en la televisión vasca
{{DEFAULTSORT:Subijana, Pedro
1948 births
Living people
People from San Sebastián
Spanish chefs
Basque cuisine
Academic staff of the University of Navarra
Spanish television chefs
Head chefs of Michelin-starred restaurants