Martin

Martin is a man with three roots and one passion. His father is from Genoa, his mother from the Basque Country, and he himself was born in Argentina — a place where the cult of meat and open fire is passed down from generation to generation. Both grandmothers lived just 200 metres from his home, and both were always in the kitchen: one cooking Italian, the other Basque. That is where the curiosity began — the questions, the love for food.

But the road to the kitchen was unexpected. His father, a man of classic Italian values, insisted on a prestigious profession. Martin argued, then gave in: he became a senior captain-surgeon, served in the military, worked as an army medic for two years. Then handed his diploma to his father — and enrolled in culinary school, first in Argentina, then in New York.

He started washing dishes, working seven days a week — five days at one restaurant, two more at another, unpaid, purely for the experience. Then came an elegant restaurant in Buenos Aires, his first hotel, and the journey truly began: Hilton and Sheraton in Argentina, four years in Ukraine, Costa Rica, Cyprus, Azerbaijan. Twelve years in Russia — the Ritz and Ridds in Moscow. Then Qatar. And finally — Tashkent, J.W. Marriott, ELYO restaurant.

Today Martin is 53. He leads a team of 53 chefs — his family, as he calls them. He paints, collects vinyl records, attends opera and ballet. At home he cooks truffle risotto and traditional Argentine barbecue. And he firmly believes: you can teach someone to cook. You cannot teach someone to be a good person.