Santi Santamaria
Spanish Catalan chef
From Wikipedia, the free encyclopedia
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 | |
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| Born | 26 July 1957 Sant Celoni, Catalonia, Spain |
| Died | 16 February 2011 (aged 53) Singapore |
| Culinary career | |
| Cooking style | |
Current restaurant | |
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]