San Sebastian Gastronomika
Euskadi Basque Country powered by diariovasco.com

San Sebastian Gastronomika - Euskadi Basque Country

Kursaal Congress Palace. San Sebastian. 4th to 7th October 2015

Pau Albornà i Torras Award

1st Pau Alborná I Torrás Gastronomic Journalism Award

Premio Pau Albornà i Torras

Premio Pau Albornà i Torras

  • Auditorium: Auditorium
  • Date: 2013-10-08
  • Time: 13:45 - 14:00

San Sebastian Gastronomika-Euskadi Basque Country wants to remember the journalist and congress collaborator Pau Albornà, who passed away in 2012, through creating an annual award dedicated to national and international gastronomic journalism. This will be given to the best specialist journalist of the year.

We are therefore running this event for the first time, with a jury consisting of chefs, journalists and foodies who will decide who is deserving of the award.

This allows San Sebastian Gastronomika-Euskadi Basque Country to formally recognise one of the most vibrant and important areas of gastronomy when it comes to spreading the word about our cuisine and our chefs: journalism.

 

“Mod-Sin” (modern Singapore)

Willin Low

Willin Low, a lawyer-turned-chef, is one of the most influential figures in Singapore. In 2009, The New York Times described him as one of the three ... »

The coordinated landscape

Paco Pérez

He was born in Huelva, despite the fact that six months later the family moved to Llançà, where he has lived ever since. He was fascinated by cooking ... »

3rd Pau Alborná i Torras Gastronomic Journalism Award

Premio Pau Alborná i Torras

Every year, San Sebastian Gastronomika-Euskadi Basque Country remembers Pau Albornà, the journalist and contributor to the congress who left us in ... »

Sweet, sour, salty, bitter, umami

LG Han

The restaurant Labyrinth came into being as a result of chef and owner LG Han's passion for cooking and creative inspiration, which defies common ... »

The multicoloured 'peranakan' cuisine

Malcolm Lee

Malcolm Lee is the head chef and owner of Candlenut in Singapore, a restaurant specialising in traditional cuisine of Peranakan heritage with a modern ... »

Haute préciosité

Hilario Arbelaitz

At the head of the kitchen of this emblematic restaurant is Hilario Arbelaitz, a chef of elegant and refined manners in the way he has of enhancing ... »

ORGANIZERS:

  • EL DIARIO VASCO
  • grup gsr

PUBLIC BODIES:

  • EUSKADI BASQUE COUNTRY
  • turismo GIPUZKOA
  • fomento San Sebastián
  • YourSingapore
  • Gobierno Vasco
  • GIPUZKOA turismo
  • Donostia / San Sebastián 2016
  • España

SPONSORS:

  • Basque Culinary
  • Banco Sabadell
  • Unilever Food Solutions
  • Ribera del Duero
  • La Antigua de Fuentesauco
  • GRUP BALFEGÓ
  • Keler
  • S.Pellegrino - The finest sparkling natural mineral water
  • Turismo Cantabria
  • Movistar
  • Rougié - Goûtez le foie gras des chefs Rougié
  • Getariako Txakolina
  • Guzmán Gastronomía
  • Fagor Industrial
  • RIEDEL
  • Hoteles SILKEN
  • BRA
  • Consejo Regulador del Cava

OFFICIAL SUPPLIER:

  • makro

CONTRIBUTORS:

  • Arturo Sánchez
  • Jaén
  • Nice Fruits
  • Winterhalter
  • Klimer
  • Triticum
  • ICC
  • Comunidad Europea de Cocineros - Euro-Toques España
  • Ondarreta
  • CHEFSLAB
  • AIALA Escuela de Hostelería
  • Cebanc
  • Escuela de cocina Luis Irizar : San Sebastián