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New Executive Chef Carlos Martinez

Exciting transformation for our dining with the appointment of Carlos Martinez.

 

5th November, 2013 (London, United Kingdom) – The Stafford London by Kempinski has appointed Carlos Martinez to Executive Chef effective immediately. Martinez has worked at 18 Michelin-starred restaurants throughout Europe. He masters both classic and modern techniques with Mediterranean flavours.
Martinez, a native of Valencia, Spain, began helping at his grandmother’s restaurant at a very young age. It was her encouragement that motivated Martinez to pursue a career as a chef.
After finishing his culinary studies in Toulouse, in the south of France, Martinez worked in various restaurants gaining knowledge from the very best chefs. “For more than six years, I was lucky enough to work in Cahors, France with Claude Marco, a classically-trained chef and former chef at Le Gavroche,” said Martinez. Later, Martinez moved to Fribourg, Switzerland, to work with Chef Pierrot Ayer, from whom he learned modern techniques, and to follow his passion for snowboarding.
Martinez then decided to develop his skills in the UK, where he worked with Chef Robbie Millar in Northern Ireland. Soon after, Chef Daniel Galmiche invited Martinez to work with him at Cliveden House. Following Galmiche’s departure, Martinez became Head Executive Chef of Cliveden’s three restaurants, allowing him to hone his personal cooking style and develop his cuisine. During this time he retained Cliveden’s Michelin star award and was one of ten finalists at the 2012 British Culinary Federation Chef of the Year competition.
Martinez’s new assignment at The Stafford London by Kempinski is to develop the hotel’s culinary team and create new menus for The Lyttelton, The American Bar, The Wine Cellars as well as room service and private dining. “I am passionate about fresh ingredients and our menus will focus on the use of seasonal produce. We want to create a savoury dining experience, that encompasses not just taste, but aromas, presentation and the care with which food is prepared,” said Martinez.

5th November, 2013 (London, United Kingdom) – The Stafford London by Kempinski has appointed Carlos Martinez to Executive Chef effective immediately. Martinez has worked at 18 Michelin-starred restaurants throughout Europe. He masters both classic and modern techniques with Mediterranean flavours.

Martinez, a native of Valencia, Spain, began helping at his grandmother’s restaurant at a very young age. It was her encouragement that motivated Martinez to pursue a career as a chef.

After finishing his culinary studies in Toulouse, in the south of France, Martinez worked in various restaurants gaining knowledge from the very best chefs. “For more than six years, I was lucky enough to work in Cahors, France with Claude Marco, a classically-trained chef and former chef at Le Gavroche,” said Martinez. Later, Martinez moved to Fribourg, Switzerland, to work with Chef Pierrot Ayer, from whom he learned modern techniques, and to follow his passion for snowboarding.

Martinez then decided to develop his skills in the UK, where he worked with Chef Robbie Millar in Northern Ireland. Soon after, Chef Daniel Galmiche invited Martinez to work with him at Cliveden House. Following Galmiche’s departure, Martinez became Head Executive Chef of Cliveden’s three restaurants, allowing him to hone his personal cooking style and develop his cuisine. During this time he retained Cliveden’s Michelin star award and was one of ten finalists at the 2012 British Culinary Federation Chef of the Year competition.

Martinez’s new assignment at The Stafford London by Kempinski is to develop the hotel’s culinary team and create new menus for The Lyttelton, The American Bar, The Wine Cellars as well as room service and private dining. “I am passionate about fresh ingredients and our menus will focus on the use of seasonal produce. We want to create a savoury dining experience, that encompasses not just taste, but aromas, presentation and the care with which food is prepared,” said Martinez.