Rafael Ansón

Rafael Ansón (San Sebastián, 1935) has remained a key figure in Spanish gastronomy well into 2024, continuing to shape how the world views Spanish cuisine. As the long-time President of the Real Academia Española de Gastronomía, Ansón played a pivotal role in promoting the cultural significance of food in Spain and beyond. His influence can be seen in the continued success of the Guía Repsol, one of Spain's most popular and respected food guides.

Ansón stepped down from his role as President of the Real Academia Española de Gastronomía in 2020, after more than two decades at the helm. During his tenure, he transformed the Academy into a key institution for promoting Spanish gastronomy, both nationally and internationally.

With a background in communications, Ansón has worn many hats throughout his career. He served as a consultant for major institutions, including the Secretariat of the Council of Europe and UNESCO during Federico Mayor Zaragoza’s tenure as Director-General. His expertise and passion for promoting Spanish culture made him a sought-after advisor in both national and international circles.

Ansón’s involvement with gastronomy extends beyond his work at the Academy. Over the years, he’s authored and co-authored numerous books that highlight the deep connection between food and culture. Titles like Moda y Gastronomía (2008), El Agua y la Gastronomía del Siglo XXI (2008), and El Jamón Ibérico en la Gastronomía del Siglo XXI (2007) showcase his commitment to exploring the evolving role of food in modern life.

One of Ansón’s most notable contributions was his role as Director of the Cátedra Ferran Adrià de Cultura Gastronómica y Ciencias de la Alimentación at the Universidad Camilo José Cela in Madrid. In this position, he’s helped bridge the gap between culinary traditions and academic study, emphasizing the importance of food education in understanding culture, history, and science.

Even at nearly 90 years old, Ansón shows no signs of slowing down.He remains an active voice in the culinary world, regularly contributing to online media such as El Confidencial or appearing on television programs like Dos Miradas on Canal Cocina, alongside journalist Verónica Zumalacárregui.

A supporter of gastronomy as a testimony of a country’s identity

Ansón’s work has always focused on the idea that gastronomy is more than just food on a plate—it’s a reflection of a country’s identity, traditions, and values. He’s been a vocal advocate for recognizing chefs as cultural ambassadors and for promoting sustainability and innovation in the culinary world.

In recent years, Ansón has also been a strong supporter of incorporating healthy eating habits into everyday life. He’s worked with various organizations to promote the Mediterranean diet as a model for balanced, sustainable eating. His message is clear: food is not only a pleasure but also a way to improve our well-being and connect with our cultural roots.

Looking ahead, Ansón continues to inspire new generations of food lovers and professionals. His legacy is one of passion, dedication, and a deep love for Spain’s rich culinary heritage. As he once said, "The art of eating is the industry of happiness and the only cultural activity that satisfies all five senses.”