Santiago Santamaria i Puig (26 July 1957 – 16 February 2011), known as Santi Santamaria (Catalan pronunciation: [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).
Santi Santamaria | |
|---|---|
 | |
| Born | 26 July 1957 Sant Celoni, Catalonia, Spain |
| Died | 16 February 2011 (aged 53) Singapore |
| Culinary career | |
Current restaurant(s) | |
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]
References
edit- ^ The Economist, "Santi Santamaria", 24 February 2011, p. 93.
- ^ Burnett, Victoria (1 June 2008). "Spain's Top Chefs Clash Over Ingredients and Culinary Innovations". The New York Times.
- ^ Abend, Lisa (14 November 2023). "Dueling Spanish Chefs". gourmet.com.
- ^ Abend, Lisa (1 May 2008). "Round Two in the Santamaria vs. Adrià Smackdown". gourmet.com.
- ^ Parra, Belén (16 February 2011). "Fallece en Singapur el cocinero catalán Santi Santamaria" (in Spanish). elmundo.es.