Roberto Martinez Foronda

Early on, Roberto Martinez Foronda moved through a sequence of kitchens that map the range of his training: cook at Dassa Bassa, cook at Alboroque, kitchen intern (stage) at El Celler de Can Roca, cook at Casa América in Madrid, Spain, cook at Malabar in Lima, Peru, cook at Maido in Lima, Peru, and cook at Nikkei 225 in Madrid, Spain. From there he advanced to head chef at Nakeima and chef at Kena before becoming chef of Tripea (since 2017).

Since opening Tripea in Madrid, Spain in 2017, Martinez Foronda has kept the kitchen tied to Nikkei cuisine and Peruvian-Asian fusion. The form is shaped by the Lima kitchens on his path and by the Spanish roles that came before them.

Roberto's signature dishes include Yellow chili pepper paste (Rocoto) and Chicken Chili Curry, Fried Egg, Salsa Criolla, and Jasmine Rice.

The clearest recognition attached to Martinez Foronda is the restaurant itself: Tripea, opened in 2017, gave market food a working form in Madrid and made that idea legible as a city landmark. Its footing comes from a career that names its influences directly—Darío Barrio, Andrés Madrigal, Pedro Miguel Schiaffino, and Mitsuharu Tsumura. For readers tracking contemporary Madrid dining, his position is straightforward: Roberto Martinez Foronda made Tripea the vehicle for Nikkei cuisine and Peruvian-Asian fusion in the city.