Pedro Santana belongs to the new generation of Canarian restaurateurs who have been brought up on our traditional cuisine. They have enriched it with the contributions provided by their ongoing training in hotels and schools of recognized national and international prestige.
Pedro decided that his professional dedication would be the kitchen and trained in the Center of Professional School of Hospitality of Gran Canaria. Rounding out his professional training has always been one of his main objectives and that is why he has done multiple and varied courses in places like El Cenador de Salvador in Madrid, Mey Hofmann in Barcelona, the Basque Country and Costa del Sol.
Another side of Pedro Santana is that of an entrepreneur, having run the restaurant Aromas Yaiza in Playa Blanca, a reference to author cuisine, and currently the Casa Brígida, in Marina Rubicón of Lanzarote, where the guests can taste traditional cuisine with innovative nuances. The constant goal of his training and the use of the best raw materials have contributed to the name of Pedro Santana being synonymous with culinary prestige.