Pedro Subijana
“Añana Salt is the best of the best. It has a long-lasting intensity, and you don’t need as much as with other salts that aren’t as natural.”
Pedro Subijana (Donostia, 1948) is considered one of the pioneers of New Basque Cuisine. He committed his life to gastronomy early on. His culinary training began in the 1960s, at the age of 16, specifically at the Madrid Hospitality School. Shortly after, a year later, he decided to return to the Basque coast when Luis Iriziar, his culinary mentor, opened a Hospitality School in Zarautz.
In 1975, Subijana took over the management of the Akelarre restaurant in his hometown, which had been awarded three Michelin stars and the highest distinctions in prestigious gastronomic guides.
As a professor, he has taught culinary courses at various American and European institutions, as well as at Spanish companies and training schools. This pedagogical spirit has allowed him to share his secrets and experience through television programs—he hosted the program La cocina de Pedro Subijana on Euskal Telebista, with more than 1,400 programs broadcast since 1992—and in a dozen recipe books.
Since 1986, he has represented Spain in the European Community of Chefs, Euro-Toques, as Commissioner General. In 2003, he was appointed President of Euro-Toques International.
Pedro Subijana was in charge of inaugurating the Añana Salt Harvest in 2011.
