Esteban Martinez Lamas

Esteban Martinez Lamas

The 26-year-old Esteban Martínez Lamas is the new Sous-Chef at Leku at Rubell Museum.

This young chef had the good luck to be born and raised in the Basque Country, an area renown for having the highest number of Michelin Stars of any region in the world. It was through his grandfather’s personal relationship with the world-renowned chef and restaurateur,...

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The 26-year-old Esteban Martínez Lamas is the new Sous-Chef at Leku at Rubell Museum.

This young chef had the good luck to be born and raised in the Basque Country, an area renown for having the highest number of Michelin Stars of any region in the world. It was through his grandfather’s personal relationship with the world-renowned chef and restaurateur, Karlos Argiñano, that Martínez first came to know and love the world of high cuisine. Martínez was a student of the Artxanda Culinary School (Escuela de Hosteleria De Artxanda) and dreamed from an early age of becoming a chef.

Before graduating, he became a trainee chef in the restaurant of Artxand Culinary School. This was such an invaluable experience and one that later opened the door for him to work as a trainee chef at the Three-Michelin star AZURMENDI restaurant, run by world renowned chef Eneko Atxa. Martínez was later given the opportunity to join Atxa’s staff at the opening of Restaurante Eneko London, located at One Aldwych Hotel in Covent garden. During that time, he worked in the fish section under Head Chef Edurne Martín, who is currently teaching at Artxanda Culinary School, the old alma mater of Martínez.

After London, Martínez moved to Rotterdam in The Netherlands where he was employed at Basq Kitchen Restaurant, working under Head Chef Alvaro Martínez, previously from Sukam Restaurant. Alvaro’s career as a chef dates back to 1992, when he began working at some of the best restaurants in Spain: Martín Berasategui, Arzak, Zuberoa, and El Bulli.
Martínez returned to Bilbao from Holland when Eneko Atxa offered him the position of Chef de Pattiserie and Entremettier at his new restaurant Eneko Larrabetzu. One year later, Alvaro Martinez came back into his life and offered him the position of head chef at “Euskadi”, his new restaurant in Rotterdam.

During his work at AZURMENDI, Martínez worked closely with the then Chef de Cuisine, Mikel Goikolea and the pair developed a close friendship. Goikolea was in the initial planning phase for the LEKU Restaurant when he offered Martínez to come to Miami to form part of his team. Together, they created the wildly successful restaurant LEKU, situated inside the world renowned Rubell Museum in Allapattah, Miami.

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