The legendary Basque chef will receive the Tribute Award from San Sebastian Gastronomika-Euskadi Basque Country 2018 for “becoming a symbol of our culinary revolution”.

The late New York journalist Anthony Bourdain will receive the Pau Albornà Gastronomic Journalism Prize posthumously, and the two “legends” from the elBulli dining room, Lluís García and Lluís Biosca, will receive the Gueridón de Oro.

Premium registrations for the congress in Zone A with a tasting included will only be entitled to a discount until the end of July.

The San Sebastian Gastronomika 2018 culinary congress will be the focus of global gastronomic attention from October 8 to 10 and we are now beginning to find out more about some of the details. With tickets on sale and the line-up of national and international chefs and personalities from the world of cuisine nearly closed, the names of the three winners of the various prizes awarded has now been released. They are “the creator of everything” Juan Mari Arzak (Tribute Award); the two “legends” from the elBulli dining room, Lluís García and Lluís Biosca (Gueridón de Oro) and the sadly recently departed New York chef and journalist, Anthony Bourdain (Pau Albornà Award).

San Sebastian Gastronomika is celebrating the 20th anniversary of the congress in San Sebastian and is doing so by paying tribute to the revolution that transformed Spanish cuisine two decades ago. The programme will pay tribute to the artists of that revolution, and also to those who followed them and kept Spain on the world’s front line. Therefore, the Tribute Award “must go to a chef who started it all and who, to this day, is still working”, Juan Mari Arzak (San Sebastian, 1942). According to the jury, the chef from the Arzak restaurant “is a symbol of our culinary revolution, with unstoppable and immensely generous culinary creativity”. The native of San Sebastian will receive an award that was presented to Michel Bras, the genius from Gabriac, in 2017.

The San Sebastian Gastronomika Gueridón de Oro will go to Catalonia on this occasion to reward the service in what was the best restaurant in the world. Lluís García and Lluís Biosca “were at the forefront of the service at elBulli under the leadership of Juli Soler and, with him, they managed to shape a new way of understanding the dining room, which was the start of the service revolution that is underway”. They are two “legends” from the Cala Montjoi restaurant at the end of the 1980s, who are currently operating at the El Bulli Foundation. The Technical Committee has decided to award the Gueridón de Oro 2018 “ex aequo” “for the mark that they have made on the new design of restaurants in an innovative contemporary format”, succeeding the French head waiter Louis Villeneuve (Hotel de Ville, Lausanne, Switzerland).

Anthony Bourdain (in memoriam)

The late New York chef and journalist Anthony Bourdain was recognised a few months ago by the jury of the Pau Albornà i Torras International Gastronomic Journalism Award 2018, a distinction that Bourdain accepted. Unfortunately, a week later, he took his own life. Nevertheless, San Sebastian Gastronomika would like to carry on with the award, in his memory, for “his pivotal work in disseminating world cuisine and his strong support for sustainability and fair trade, as well as for his magnificent literary and television work”. Bourdain will succeed Nick Lander in this distinction, the food critic of The Financial Times.

All of the winners of the San Sebastian Gastronomika awards

  Tribute Gueridón de Oro Award Gastronomic Journalism
2009   Josep Monje  
2010 Karlos Arguiñano Giorgio Pinchiorri  
2011 Luis Irizar Juli Soler  
2012 Nouvelle Cuisine Eusebio Arbelaitz  
2013 Francisco López Canis Josep Roca Óscar Caballero
2014 Pedro Arregui Didier Fertilati Pau Arenós
2015 Basque Culinary Center Abel Valverde Michel Ezquiaga
2016 Gastón Acurio Gérard Basset Xavier Agulló
2017 Michel Bras Louis Villeneuve Nick Lander
2018 Juan Mari Arzak Lluís García and Lluís Biosca Anthony Bourdain

Last days of Premium registration

Enjoying the award-winners in the front row and all of the presentations in the auditorium, with a tasting included, is what Premium registration makes possible. This registration option, which is available on the congress website with a discount up until July 31 (€300, then €395), is the only option that ensures a seat during the three days of the congress in Zone A, the area closest to the stage and the only option which includes tastings of what the chefs are cooking and explaining at the same time. With limited places, Premium attendees will experience San Sebastian Gastronomika from the inside, tasting and enjoying other advantages such as an invitation to a Private Kitchen (the monographic cooking workshops at San Sebastian Gastronomika which are only for 40 people) if they book their accommodation from the same gateway. Gourmet benefits.

San Sebastian Gastronomika 2018. The start of the revolution

20 years ago, a revolution started that has changed the world – that of Spanish gastronomy. 20 years ago, in San Sebastian, a culinary mythology was born, based on freedom and a borderless perspective that not only turned cooking upside down, but also transformed gastronomy into a global experience. And 20 years ago a congress was born that supported and encouraged it. Therefore, to combine the celebrations, San Sebastian Gastronomika 2018 will mark the 20th anniversary of the gastronomic congress in San Sebastian from 8 to 10 October and offer a programme to pay tribute to the chefs and the know-how that they presented to the world, and to those who followed on after them at the forefront worldwide.

To this end, San Sebastian Gastronomika 18 will present a line-up featuring the leading characters of this revolution (Martín Berasategui, Pedro Subijana, Andoni Luis Aduriz, Hilario Arbelaitz, Eneko Atxa, Josean Alija, Joan Roca, Carme Ruscalleda, Quique Dacosta, Ángel León, Paco Pérez, Dani García, Nacho Manzano and Pedro and Marcos Morán), all in performance formats that have never been seen before, many of them presenting their outstanding disciples for the first time in a generational handover show. The old stars will be accompanied by those who have succeeded them in their success, such as Diego Guerrero, Paco Morales, Miguel Ángel Mayor, Maria José San Román, Kiko Moya, Alberto Ferruz, Ricard Camarena, Xanti Elías and Yolanda León, among others.

The future is sustainable

The future linked to the past and to the present of sustainability, one of the trends that the congress in San Sebastian wants to highlight. Germán Martitegui, Rodrigo de la Calle, Rodolfo Guzmán and Chele González will talk about this, together with an international figure, the Peruvian, Virgilio Martínez.

Pol Pairet, Yoshihiro Narisawa and José Andrés, the state of world gastronomy

As part of the international presence, the Peruvian will be accompanied by the Italian Matías Perdomo and José Andrés, the great Spanish icon in America, also a child of the gastronomic revolution that this country underwent, in this case in the guise of elBulli. To conclude, Frenchman Paul Pairet (Ultraviolet, Shaghai) and the Japanese chef Yoshihiro Narisawa (Narisawa, Tokyo) will demonstrate the evolution of world gastronomy like few others.