{"id":7429,"date":"2024-12-03T17:43:25","date_gmt":"2024-12-03T16:43:25","guid":{"rendered":"https:\/\/vallesalado.com\/anana-salt\/ambassadors\/pedro-subijana\/"},"modified":"2025-05-19T23:07:14","modified_gmt":"2025-05-19T21:07:14","slug":"pedro-subijana","status":"publish","type":"page","link":"https:\/\/www.vallesalado.com\/en\/anana-salt\/ambassadors\/pedro-subijana\/","title":{"rendered":"Pedro Subijana"},"content":{"rendered":"\t\t
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Pedro Subijana<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Valle Salado<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u201cA\u00f1ana 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.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Akela\u0155e<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Tel: 943 311 209<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\twww.akelarre.net<\/a>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pedro Subijana<\/strong> (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. <\/p>

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.<\/p>

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\u2014he hosted the program La cocina de Pedro Subijana on Euskal Telebista, with more than 1,400 programs broadcast since 1992\u2014and in a dozen recipe books. <\/p>

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. <\/p>

Pedro Subijana was in charge of inaugurating the A\u00f1ana Salt Harvest in 2011.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u201cA\u00f1ana 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.\u201d Akela\u0155e Tel: 943 311 209 www.akelarre.net Pedro Subijana (Donostia, 1948) is considered one of the pioneers of New Basque Cuisine. He committed his life to gastronomy early on. […]<\/p>\n","protected":false},"author":1,"featured_media":4147,"parent":6985,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-7429","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nPedro Subijana - Valle Salado de A\u00f1ana<\/title>\n<meta name=\"description\" content=\"Pedro Subijana, a pioneer of New Basque Cuisine, highlights A\u00f1ana salt for its intensity and quality in gastronomy.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vallesalado.com\/en\/anana-salt\/ambassadors\/pedro-subijana\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pedro Subijana - Valle Salado de A\u00f1ana\" \/>\n<meta property=\"og:description\" content=\"Pedro Subijana, a pioneer of New Basque Cuisine, highlights A\u00f1ana salt for its intensity and quality in gastronomy.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.vallesalado.com\/en\/anana-salt\/ambassadors\/pedro-subijana\/\" \/>\n<meta property=\"og:site_name\" content=\"Valle Salado de A\u00f1ana\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ValleSaladodeAnana\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-19T21:07:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@vallesalado\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.vallesalado.com\/en\/anana-salt\/ambassadors\/pedro-subijana\/\",\"url\":\"https:\/\/www.vallesalado.com\/en\/anana-salt\/ambassadors\/pedro-subijana\/\",\"name\":\"Pedro Subijana - 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