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 | (1957-07-26)26 July 1957 Sant Celoni, Catalonia, Spain |
Died | 16 February 2011(2011-02-16) (aged 53) Singapore |
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Current restaurant(s)
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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]
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