Akelarre restaurant (San Sebastián)

Born in San Sebastián in 1948, in 1975 he took over the Akelare restaurant and since 1980 he had been its sole owner. He has been awarded the highest honours in the most prestigious culinary guides: 3 Michelin stars, a score of 9.50 in Gourmetour3 Suns in the Repsol Guide. His restaurant is a member of the Relais Châteaux chain.

Since 1986 he has represented the European Community of Chefs, Euro-Toques, as General Commissar in Spain. In 2003 he was named President of International Euro-Toques, a position that he left this year.

He has taught cookery courses at several American and European universities and been a consultant for two training schools in Gipuzkoa. He also advises companies linked to the hospitality and food sector.

He has published 8 recipe books and presented the programme, “La Cocina de Pedro Subijana,” on ETB.

Throughout these years he has continued to receive awards from various organisations and publications such as the Club de Gourmets Award for Best Restaurant 1999, Best Chef in “Lo Mejor de la Gastronomía” 2000, Spanish Food Award 2001, etc.

Restless and involved in everything to do with the world of cookery, products, research and innovation (he has a R+D+i centre in his own restaurant), he forms part of the Board of the Basque Culinary Center as a promoter. Akelarre is also now a luxury hotel by the sea.