Ismael Martínez

Training here is cumulative rather than linear: different kitchens, different chefs, and self-teaching all sit inside Ismael Martinez’s method. That mix is explicit in his own account, “I learned to cook from different chefs and restaurants and also by being self-taught”, and it explains a style built from repeated exposure, observation, and practice rather than one fixed school of thought. Early service at Brio Tuscan Grill gave that method a working frame.

In a role like chef, the real lesson is not spectacle but repetition: keeping pace, holding standards, and turning the same motions into reliable output. For Ismael Martinez, that post helped establish the discipline that later roles would demand.

At Chey by Tibu in Marbella, the executive chef title places Ismael Martinez on the side of decision-making as well as execution. The job asks for control over pace, precision, and the handling of ingredients, and his own line, “Take care of the product and cook with love”, reads as a plain instruction set: respect the raw material, avoid excess, and let the plate stay clear about what it is. That same directness sits behind “My and way of life. Read in trade terms, it points to consistency rather than sentiment: a daily practice where technique, attention, and repetition carry the work.

Ismael's honors include Mejor chef de Marbella (2023).