Chef
Artur Martínez
- Discipline
- Chef
Portrait of Artur Martínez
i. Biography
Modern Mediterranean cooking here is read through Vallès Occidental: restrained preparations, few visible moves, and service built around direct contact between cook and diner. In Artur Martínez’s case, that line sits close to El Buen Gusto, the family bar founded by his grandparents, and carries forward through a kitchen language that favors clarity over display. “Our gastronomy is the result of its own personality. Artur has said.
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Formation
Formal training at Joviat School of Manresa gave the work its base before Artur Martínez created ‘Gaudim Menjant! for primary school children, taking culinary practice into an educational setting. The professional line then moved through Capritx in Terrassa, Barcelona, Catalonia, Spain, where precision became part of the working method.
The Work Today
The current kitchen language is direct: purity, simplicity, and a “less is more” approach that does not treat reduction as a loss of taste.
Signature
Signature dishes include Recovery Earthy Botifarra.
Credentials
Recognition for the work includes Michelin star, Catalonia's 13th Young Chefs Competition, Young Entrepreneurs, and Professional Career Award.
FAQ
Asked of Artur
Where did Artur Martínez train or study?
Artur Martínez trained at Joviat School of Manresa and Created ‘Gaudim Menjant! for primary school children.
What recognition has Artur Martínez received?
Michelin star.
Explore
The Sunday email
Read about chefs like Artur Martínez 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.