Marcos Granda

Coming Up

Formal training at Gijón School of Hospitality and Madrid gave Marcos Granda a base in the routines and pressures of professional kitchens. El Bulli followed, where pace and precision would have demanded a tighter command of timing, coordination, and technique. He later worked in restaurants in England, adding an international stretch to the record and exposing his cooking to different standards of service and execution. The through-line is steady refinement: learning how kitchens are built, how they move, and how they serve.

Where They Are Now

At Skina in Marbella, the same priorities continue to define the work: hospitality, product, elegance, and seasonality. The result is controlled rather than showy, with the dining room shaped as carefully as the menu. Marcos Granda’s own framing is plain. “Of course, the stars matter. But do I work for them? No, I work for the well-being of my staff and the people who sit at my tables.” That puts the standard where he wants it: on the conditions of service, the people doing the work, and the guests at the table. In that sense, Skina in Marbella operates as an extension of that method rather than a departure from it.

Signature

Hospitality is the core structure in Marcos Granda’s work. It gives the cooking its frame and the service its tone, so that elegance stays tied to warmth and seasonality reads as part of the daily operation rather than a decorative idea.

In Their Words “Of course, the stars matter. But do I work for them? No, I work for the well-being of my staff and the people who sit at my tables.”