Ànakin Rivera

Born in Dosrius, a picturesque town in Catalonia’s Maresme region, Ànakin Rivera Vázquez is a 20-year-old rising culinary talent whose journey blends global inspiration, discipline, and a deep respect for local tradition. Surrounded by nature and heritage, Ànakin’s passion for gastronomy was first sparked by his mother, whose travels across Europe and Asia introduced him to new flavours, cultures, and culinary stories that shaped his creative vision.

Before dedicating himself to the kitchen, Ànakin was a dedicated athlete. Years of playing football and training in fitness instilled in him core values of discipline, perseverance, and patience — qualities that now guide his professional path.

At 17, he began a Double Technical Degree in Gastronomy and Restaurant Service at Sant Pol School of Hospitality and Culinary Management (EUHT StPOL), where he trained in both culinary and dining excellence. During his studies, Ànakin earned notable distinctions, including the Catalan Young Cocktail Award (2023) and the Catalan Young Chef Award (2025).

His professional development has been shaped by hands-on experience at Ohana in Dosrius and Insolent Restaurant in Barcelona, where he explored the artistry of signature cuisine. Currently, Ànakin is working at the legendary Arzak Restaurant in San Sebastián, under the mentorship of Chef Elena Arzak, in one of the most celebrated three-Michelin-starred establishments in the world.

Ànakin dreams of returning to his hometown to open his own restaurant, one that embraces Km 0 principles and collaboration with local producers. His long-term vision is to build a space that celebrates creativity, sustainability, and the next generation of chefs — bringing his global perspective back home to Catalonia.