Chef Santi Santamaria

Born 26 July 1957 in Sant Celoni, Catalonia. Career : Santi Santamaría is a prominent avant-garde Catalan and Spanish chef, the first Catalan, in 1994, whose restaurant Can Fabes received 3 stars from Michelin Guides. Self taught and has never worked in another restaurant. 1981 with his wife, Àngels, opens El Racó de Can Fabes. 1988 and 1989 First star in the Michelin Guide. 1990, 91, 92 and 93 Second star in the Michelin Guide. 1994, 95, 96, 97 and 98 Third star in the Michelin Guide, which makes him the first Catalan cook to receive that rating. 1991 He was made a member of the Relais & Châteaux, in the Relais Gourmand category, at the World Congress of the Association held in Quebec, Canada. 1999 For Sant Jordi 1999, the book La cuina de Santi Santamaria. L’ètica del gust comes out, published in Catalan by Edicions Cadí, and in Spanish by Editorial Everest. It won the Academia Española de Gastronomía Award for the Best Publication of 1999; La Librería Gastronómica Award, Montagud Editores, for the Best Gastronomic Publication of 1999; awarded the Circle of Gold Prize at the 1999 Versailles World Cookbook Fair and The Best Chef Book Prize, 1999. 2000 The 2000 Michelin Guide to Spain and Portugal rates El Racó de Can Fabes as the best restaurant in Spain, renewing its third star and classifying it with four red forks. Signing of a cooperation contract with the Hesperia chain for the project for the Santceloni Restaurant in Madrid. 2003 New book: La cocina es bella, a collection of the Sunday articles for the La Vanguardia Magazine, published by Everest 2005 New book: El restaurante Renewal of the 3 Michelin stars with 4 red forks for Can Fabes, the highest distinction awarded by the guide in the whole of Spain. Second star in the Michelin Guide for the Santceloni Restaurant in Madrid His cooking, in traditional Catalan style, is simple yet sophisticated, and dominated by his respect for the seasonality of food. Wife Angels Serra