Born in Madrid Spain, Sergio Martinez began his culinary career at the age of 15 working with his father: Chef Jose Luis Martinez in Aranjuez. During this time, he worked and studied Spanish cuisine at the Escuela de Hostelería in Madrid. At the age of 21, Sergio moved to Miami, Florida, to work as head chef at Ideas Restaurant in Coconut Groove. He then returned to Spain as Executive Banquet Chef at Finca La Montana where he worked for two years while continuing his studies, interning at Restaurante Coque (2 Michelin Stars) and Restaurante El Bohío (1 Michelin Star).
During his career, Sergio had the opportunity to work with Chef Mario Sandoval for a year at the Columbus Restaurant.
In 2014 he had the opportunity to open his restaurant, "LA CANICA". And in 2016 he opened his own restaurant with his father Chef Jose Luis Martinez "TABERNA & MEDIA" (tabernaymedia.com | Lope de Rueda Nº30) where, "Two generations of chefs, with two different ways of understanding the kitchen and a single goal, to impress".
Years later Sergio returned to Miami where he joined the TATEL family and as Executive Chef of Miami he has brought Spanish cuisine to the city.
In Miami he continued his career with world-renowned Chef Nobu, and after 3 years, having established his base at the Nobu London Shoreditch Hotel as Executive Chef, he combines the day-to-day management of the hotel with the company's future openings under the guidance of Corporate Chef Herve Courtot. With more than 15 years of experience, he says he is in his best professional moment with the maturity of more than a decade of professional career and with the same enthusiasm as the first day.
Although he confesses being in love with Spanish cuisine, the experience of products, flavours and textures that Japanese cuisine has unveiled to him made his heart split.