Sergio MartinezTatel Restaurant
I started cooking when I was 15 years old at Restaurant Castillo de 1806 in Aranjuez, Spain. I fell in love with this profession while cooking and learning from my father. Seeing that my future resided in a kitchen, I decided to start my training at the School of Hospitality at Casa de Campo, where I trained for four years in kitchen, pastry and bakery. I complement my training in school through Michelin star restaurants such as Coque ** and Bohio *, as well as with various extension courses, kitchens of the world, business management, account results, etc. I continued to complement my studies with different projects such as La Cigüeña Complex or Grupo Bodas Reales.
I moved to Miami for a year to manage a restaurant of Spanish cuisine called Ideas Restaurant. Back in Spain I joined the Finca La Montaña project as an Executive Chef, where I specialized in private events, catering and business management for three years, managing to place Finca as a reference in Madrid for private events.
With the intent of growing professionally, I started working together with 2 Star Michelin Chef Mario Sandoval, at Columbus Restaurant – which acquired a 1 star Sol Repsol. In 2015 I joined the group of La Canica Madrid as co-owner and executive chef and after 2 year I was able to open a restaurant with my father in Madrid called Taberna & Media. At the moment I am currently living in Miami, where I joined the international project of Tatel Restaurant located in the Ritz Carlton Hotel.