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London: Carlos Martinez Appointed Executive Chef at The Stafford

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. Shortly, 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 the ten finalists of the 2012 British Culinary Federation Chef of the Year.
 
With a move to London, Martinez is taking on the assignment at The Stafford London by Kempinski. He will develop the hotel’s culinary team and create new menus for The Lyttelton restaurant and lounge, American Bar, room service, 380 year old wine cellars and Private Dining. ‘I am passionate about fresh ingredients and our menus will be focused on seasonal produce. We want to create a savoury dining experience, encompassing not just taste, but the aromas, presentation and the care with which it is prepared’ said Martinez.
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