Michelin-starred Spanish chef Santi Santamaria dies

By Becky Paskin

- Last updated on GMT

Related tags: Ferran adria, Michelin guide starred restaurants and chefs

Santi Santamaria passed away suddenly at his restaurant in Singapore
Santi Santamaria passed away suddenly at his restaurant in Singapore
Santi Santamaria, the chef owner of the three Michelin-starred El Raco de Can Fabes in Barcelona, has died at the age of 53.

Santamaria was at his restaurant Santi, at Marina Sands in Singapore, last night (Wednesday) when he suffered a suspected heart attack.

The chef was reportedly at a press event held at the resort complex, along with other high profile chefs Daniel Boulud and Guy Savoy who also have restaurants at the complex.

A friend of Santamaria who was at the event told the Wall Street Journal: “We were told that Santi suffered a heart attack around 8 p.m. in his restaurant’s kitchen. He was carried out on a stretcher, and then word came that he had passed away in the ambulance.”

Santamaria held seven Michelin stars in all – an additional two for Santceloni in Madrid, one for Tierra in Toldeo, and one for Evo in Barcelona – and had recently opened Ossiano in Dubai. He also owned La Manzana in Madrid and Bouquet in Barcelona.

Santamaria was probably best known for speaking out against ‘molecular gastronomy’, in particular the work of fellow Catalan chef Ferran Adria whom he claimed “… is poisoning his patrons with his added chemicals”.

Instead Santamaria favoured natural ingredients and traditional cooking techniques.

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Rest in peace

Posted by Gerald Roser Chairman of Masterchefs of Great Britain,

I fondly remeber a ten-cource tasting menu at Can Fabes on the 1 June 2004 and being introduced to Santi Santamaria by our good friends,Janet and David Orchard.Santi was one of the greats,highly respected and immensly dedicated in our Industry.He will be sadly missed

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Posted by janet orchard,

Santi will be sadly missed. We NEED chefs to oppose the El Bulli way of the future. Catalan raw ingredients come first, the Catalan roots should always be present (or wherever your roots are). REAL food, REAL cooking!

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Posted by stephen jarvis,

A great man who will be sadly missed

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