Portrait of El Keco Martínez-Anglés
i. Biography
El Keco Martínez-Anglés has built his career around continuity: the same kitchen, the same standards, the same daily pressure of service. Since 2005, he has led the kitchen at El Cel de les Oques in Terrassa, and that long tenure is the point. Over years of repetition, the work has become more than management; it is the steady accumulation of judgment that gives a house its voice.
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The Climb
Since 2005, El Keco Martínez-Anglés has served as chef of El Cel de les Oques, and the value of that fact lies in what it says about the craft. Some kitchens are shaped by turnover; this one has been shaped by duration. In Terrassa, the work has had time to settle into a clear line of practice, with the chef’s hand visible in the consistency of the room as much as in the plate. The role has demanded not only technique, but the discipline required to hold a standard over time.
Today
Today, he remains chef at the restaurant he took over in 2005, and that continuity defines the position. Martínez-Anglés’ standing comes from staying with the work, not from chasing novelty. The restaurant is the fixed point in his professional life, where experience and reputation meet in the daily reality of service. At El Cel de les Oques, the rhythm of the kitchen has had years to align with the chef’s own pace and method.
Recognition
El Keco Martínez-Anglés has been acknowledged for the cooking that earns trust through repetition, restraint, and consistency. The award reflects what his years at El Cel de les Oques in Terrassa have already made plain: a long, exacting commitment to holding the line.
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The Sunday email
Read about chefs like El Keco Martínez-Anglés 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
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