Santi Santamaria

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
Born(1957-07-26)26 July 1957
Sant Celoni, Catalonia, Spain
Died16 February 2011(2011-02-16) (aged 53)
Singapore
Culinary career
Current restaurant(s)

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]

References
  1. The Economist, "Santi Santamaria", 24 February 2011, p. 93.
  2. Burnett, Victoria (1 June 2008). "Spain's Top Chefs Clash Over Ingredients and Culinary Innovations". The New York Times.
  3. Abend, Lisa. "Dueling Spanish Chefs". gourmet.com.
  4. Abend, Lisa (1 May 2008). "Round Two in the Santamaria vs. Adrià Smackdown". gourmet.com.
  5. Parra, Belén (16 February 2011). "Fallece en Singapur el cocinero catalán Santi Santamaria" (in Spanish). elmundo.es.
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