Portrait of Víctor Lobejón
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.
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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.
Recognition
The principal recognition in his résumé is the chef-owner title at Anaco.
FAQ
Asked of Víctor
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.
The Sunday email
Read about chefs like Víctor Lobejón in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.