i. Biography
Gonzalo Cuesta Martínez is Executive Chef at Trèsde in Madrid, Spain. The kitchen works in a contemporary register through a concise, market-driven menu built on navazo garden vegetables.
The Path
The Executive Chef role at Trèsde is held by Gonzalo Cuesta Martínez, placing the kitchen’s daily decisions around sourcing, menu length, and the restaurant’s contemporary register.
The Work Today
A concise, market-driven menu at Trèsde is built on navazo garden vegetables, with Cuesta Martínez working from an agricultural source tied to coastal marshland areas in Spain where crops are grown in humid sand between dunes and the sea. That source determines the menu’s structure. Vegetables are not used as garnish or secondary support; they set the frame for the cooking. The service format keeps the classic starter/main/dessert arc rather than discarding it. Trèsde narrows the field of choices and works within a familiar sequence, giving the kitchen less breadth and more need for control. The contemporary register is expressed through restraint: seasonal produce, a defined Franco-Spanish bistro vocabulary, and a menu whose success depends on precision rather than range.
Profile updated July 2026
FAQ
Asked of Gonzalo
What is Gonzalo Cuesta Martínez's current role?
Gonzalo Cuesta Martínez is Executive Chef at Trèsde.
What recognition has Gonzalo Cuesta Martínez received?
Michelin Plate recognition (2024).
What is Gonzalo Cuesta Martínez known for?
Technically considered contemporary cooking at Trèsde.
