Santi Santamaria | |
---|---|
Born |
Sant Celoni, Catalonia, Spain | 26 July 1957
Died | 16 February 2011 Singapore | (aged 53)
Culinary career | |
Current restaurant(s) |
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).
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]
Santi Santamaria | |
---|---|
Born |
Sant Celoni, Catalonia, Spain | 26 July 1957
Died | 16 February 2011 Singapore | (aged 53)
Culinary career | |
Current restaurant(s) |
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).
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]