Akelarre Restaurant, San Sebastian

Born in San Sebastián in 1948, Pedro Subijana took control of the Akelare restaurant in 1975 and he has been the sole proprietor since 1980. He holds the highest distinctions in the most prestigious gastronomy guides: 3 Michelin stars, a score of 9.50 in Gourmetour, 4 Suns in the Campsa Guide. His restaurant is a member of the Relais Châteaux chain.

Since 1986, he has represented Spain in the European Community of Chefs and Cooks, EUROTOQUES, where he is the General Commissioner. And in 2003, he was appointed as Chairman of International Eurotoques.

He has run culinary courses at different European and American universities and he is an advisor for two training schools in Gipuzkoa. He also advises companies linked to the food and catering sector.

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

Down through the years, he has continued to receive awards from different authorities and publications such as the Club Gourmets Prize to the 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 cooking, the ingredients, research and innovation (he has an R&D&i centre in the restaurant itself), he is a driving force on the Board of the Basque Culinary Center.