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Martinez

Sergio Martinez

Tatel 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.

More about Sergio Martinez

What is your ultimate comfort food?Anything with RiceIf you weren't a chef, what would you be?Dog TrainerWhat three things are always in your pantry?Cumin, garlic and saltIf you could cook with anyone in the world, who would it be?My Father Chef Jose Luis Martinez