Santi Santamaria

Santi Santamaria (* July 16, 1957 in Sant Celoni, Catalonia, † February 16, 2011 in Singapore) was a Spanish chef and restaurateur.

Life

Santi Santamaria began with 15 years of an apprenticeship and worked in a factory in the automotive industry and in a refinery, he also studied industrial design. Self-taught, he came up with 24 years for cooking. In 1981, he opened in his parents' house in Sant Celoni his first restaurant. It was 1994, the first Catalan, who was awarded three Michelin stars for his cooking and Juan Mari Arzak after the second Spanish star chef ever. Since 1994, his restaurant El Raco de Can Fabes in Sant Celoni annually received three Michelin stars. For his Santceloni restaurant in Madrid, he was awarded two Michelin stars and for the Evo in Barcelona a Michelin star. The Can Fabes was honored in 2000 as Spain's best restaurant. His cookbook " La Cocina de Santi Santamaria " was awarded a prize as the best cookbook of 1999.

Santa Maria was an advocate of a culinary technique and opponents of molecular gastronomy, which represents, for example, his friend Ferran Adrià.

He died of a heart attack while visiting a run by his daughter Regina restaurants Santi at the Marina Bay Sands in Singapore.

Writings

• Santi Santamaria: La cocina de Santi Santamaria, Everest Publishing 2000, ISBN 978-8424184162 * Santi Santamaria: El mundo de culinario Santi Santamaria, Everest Publishing, 2001, ISBN 978-8424125745
• Alain Ducasse, Santi Santamaria, Josep Vilella: El gusto de la diversidad, Everest Publishing 2004, ISBN 978-8424184162
• Santi Santamaria: Palabra de Cocinero, Peninsular Publishing 2006, ISBN 978-8483077153
• Santi Santamaria: Larousse Gastronomique en español, Larousse Panteta 2007, ISBN 978-8480164344