Rafael García Santos

Rafael García Santos was born in 1953, in Santander, Spain, although his heart and professional career are closely tied to San Sebastián, the city he considers his adopted home. Recognized as one of Spain's most influential food critics, García Santos has dedicated decades to documenting, analyzing, and promoting the country’s culinary excellence. His work has been instrumental in positioning Spanish gastronomy on the global stage, particularly through his role as the author of the guide Lo Mejor de la Gastronomía (The Best of Gastronomy).

Published annually, this guide was a cornerstone in the industry. It not only featured detailed reviews of Spain’s best restaurants but also included carefully selected awards for the country’s culinary elite. Readers found in it a ranking of top restaurants, a chapter dedicated to traditional regional specialties, and a list of outstanding wines. The guide also highlighted Spain’s high-quality food products, such as canned goods, cheeses, Ibérico ham, legumes, and turrones (Spanish nougat), showcasing the richness and diversity of the nation’s gastronomic offerings.

A pioneer of Culinary Congresses

García Santos’s influence extends beyond publishing, a professional facet he brought to an end in 2012. For more than a decade, he was the driving force behind the Lo Mejor de la Gastronomía Congress, one of Spain's oldest and most prestigious gourmet events. From its inception in 1998 until 2008, the congress took place in San Sebastián before moving to the Valencian Community in 2009, where it continues to be held annually to this day. This annual event became a must-attend gathering for chefs, critics, producers, and food enthusiasts who came together to discuss, learn, and celebrate culinary traditions and innovations. It is also a event where prestigious competitions, such as the best Spanish tortilla de patata (omelette) contest, continue to be held.

An expert in Basque cuisine, both traditional and modern, Rafael García Santos has played a critical role in promoting iconic dishes from various Spanish regions. These include Valencia-style rice dishes, Asturian fabada (white bean stew), Basque T-bone steaks, Castilian suckling lamb, Madrid-style tripe, and the Spanish omelette. His deep knowledge and professional rigor have elevated Basque and Spanish cuisine to unprecedented levels.

In the world of wine, García Santos has also been a prominent figure, publishing annual selections of Spain's finest vintages. His comprehensive approach, which encompasses everything from haute cuisine to humble yet exceptional products like legumes and cured meats, reflects his passion for the diversity and richness of Spain’s culinary heritage.

The influence of Rafael García Santos on Spanish gastronomy is undeniable. His work has inspired generations of chefs, critics, and enthusiasts, and his legacy endures as a testament to his commitment to excellence and authenticity in the culinary arts.