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Avant-garde gastronomy and stays in front of the Bay of Biscay
Pedro Subijana
Biography
Pedro Subijana is one of the key figures in the history of contemporary Spanish gastronomy. Born in San Sebastián in 1948, his career began with solid training at the Hospitality School of Casa de Campo in Madrid and the Hospitality School of Luis Irizar in Zarautz. After taking his first professional steps in Tolosa, Hernani, Madrid, and Estella, he took over the Akelarre restaurant in 1975, which had opened its doors five years earlier.
It was at Akelarre where Pedro Subijana began a path that would mark a turning point in gastronomy. As one of the founders of the New Basque Cuisine movement —which revolutionised Spanish gastronomy in the 1970s— Subijana championed a personal style of cooking that honoured local products and cultural identity, without giving up on innovation.
Akelarre has become an international emblem of haute cuisine. From its first Michelin star in 1978 and a second in 1982, the restaurant achieved the highest distinction with three Michelin stars in 2007, a recognition it has maintained every year since, cementing Subijana as one of the great masters of global cuisine.
In 1986, Subijana was one of the founding chefs of Euro-Toques, the most important chefs’ association in Europe, which he presided over for four years internationally and for twelve years nationally. He was also a driving force behind the Basque Culinary Center, Spain’s first gastronomic university, where he continues to serve as a trustee.
In 1992, he was a pioneer in culinary broadcasting on television, hosting the show “La cocina de Pedro Subijana” on Basque public television, where he presented more than 1,400 episodes. He is also the author of over a dozen books.
In 2017, Akelarre took another step forward by opening a 5-star hotel in the same building, with a second restaurant, Espazio Oteiza, offering an experience that goes beyond gastronomy—a place where cuisine, landscape, and hospitality intertwine.
Among his many recognitions are the National Gastronomy Award for Best Chef (1979), Spain Food Award (2001), National Hospitality Award (2011), Tambor de Oro (Honorary Son) of the City of San Sebastián (2015), Gold Medal for Merit in Fine Arts (2016), San Sebastián Gastronomika Tribute Award (2024), Michelin Spain Mentor Chef (2024), and Tapas Magazine’s Chef of the Year (2025).
The legacy of Pedro Subijana is not only measured in stars and awards but in the deep impact he has left on generations of chefs and the modern narrative of Basque and Spanish cuisine.