Santi Santamaria Explained

Santi Santamaria
Birth Date:1957 7, df=yes
Birth Place:Sant Celoni, Catalonia, Spain
Death Place:Singapore
Restaurants:Can Fabes

Santiago Santamaria i Puig (26 July 1957  - 16 February 2011), known as Santi Santamaria (in Catalan; Valencian pronounced as /ˈsanti ˌsantəməˈɾi.ə/), was a Spanish Catalan avant-garde chef. He was the first Catalan chef and owner to have his restaurant receive three stars from the Michelin Guide (Can Fabes in 1994).

His second restaurant (Sant Celoni) was awarded two Michelin stars.

His style was a modern interpretation of traditional Catalan cuisine and slow food, focusing on fresh Mediterranean ingredients.[1]

Santamaria made controversial accusations against the "molecular gastronomy" of other Spanish chefs, singling out Ferran Adrià.[2] [3] [4]

Santamaria died on 16 February 2011 in his restaurant in Marina Bay Sands, Singapore of a heart attack.[5]

External links

Notes and References

  1. The Economist, "Santi Santamaria", 24 February 2011, p. 93.
  2. News: Burnett. Victoria. Spain's Top Chefs Clash Over Ingredients and Culinary Innovations . The New York Times. 1 June 2008.
  3. Web site: Dueling Spanish Chefs. Abend. Lisa. 14 November 2023. gourmet.com.
  4. Web site: Round Two in the Santamaria vs. Adrià Smackdown. Abend. Lisa. gourmet.com. 1 May 2008.
  5. News: Parra. Belén . Fallece en Singapur el cocinero catalán Santi Santamaria. elmundo.es. 16 February 2011. es.