i. Biography
Chef of Tripea in Madrid, Roberto Martinez Foronda is identified by the work attached to it: a 2017 project built around market food, Nikkei cuisine, and Peruvian-Asian fusion. In Madrid, that compact format turned a long apprenticeship across Spanish and Peruvian kitchens into a focused restaurant language.
The Path
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).
The Work Today
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.
Signature
Roberto's signature dishes include Yellow chili pepper paste (Rocoto) and Chicken Chili Curry, Fried Egg, Salsa Criolla, and Jasmine Rice.
Acclaim
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.
Profile updated July 2026
FAQ
Asked of Roberto
Where did Roberto Martinez Foronda work before?
Roberto Martinez Foronda's earlier career included Dassa Bassa, Alboroque, and El Celler de Can Roca.
What is Roberto Martinez Foronda known for?
Nikkei cuisine and Peruvian-Asian fusion.
