i. Biography
Víctor Lobej builds from formal cookery training into a route through Madrid and Santiago de Compostela, with each kitchen adding a different register to his practice. Luis Irizar cooking school is the start point in the record; Viridiana and La tasquita de enfrente in Madrid, and Abastos 2.0 in Santiago de Compostela, mark the working kitchens that frame his current position.
The Climb
Training at Luis Irizar cooking school gave Víctor Lobej the base that later moved into Madrid kitchens. From there, his experience at Viridiana and La tasquita de enfrente placed him inside two distinct restaurant settings before he returned to Santiago de Compostela for Abastos 2.0, and ultimately to Anaco.
Today
At Anaco, the chef-owner role is the current form of Víctor Lobej's work. The restaurant in Santiago de Compostela, Spain, is the defining venue attached to his name and the present point of his career.
Career - chef-owner — Anaco, Santiago de Compostela - worked in restaurants — Viridiana and La tasquita de enfrente, Madrid - worked at — Abastos 2.0, Santiago de Compostela Education: Luis Irizar cooking school
Recognition
The principal recognition in his résumé is the chef-owner title at Anaco.
FAQ What is Víctor Lobej's current role? As of 2026, Víctor Lobej is chef-owner. Where did Víctor Lobej train or study? Víctor Lobej trained at Luis Irizar cooking school.
