Roberto Martínez Foronda

His professional career began alongside Darío Barrio at Dassa Bassa. His training continued at Alboroque with Andrés Madrigal, who gave him the opportunity to do a stage (kitchen internship) at El Celler de Can Roca. On completion, he returned to Madrid to join Madrigal’s new project, Casa América.

However, the turning point that defined his culinary identity occurred in Lima (Peru). His experience in the Andean country planted the seeds of what, years later, would become the backbone of his gastronomic vision. During this period, he worked with some of the most influential chefs on the Peruvian scene. He started with Amazonian cuisine at Malabar with Pedro Miguel Schiaffino, and concluded at Maido, a global benchmark for Nikkei cuisine, under the direction of Mitsuharu Tsumura.

Back in Madrid, he joined Nikkei 225 alongside Luis Arévalo, strengthening his bond with Peruvian cuisine and its extraordinary diversity. He later took on the role of head chef at Nakeima, where for two years he developed and solidified his own signature culinary style. He then took the helm at Kena, reconnecting with Luis Arévalo.

In 2017, Roberto Martínez Foronda opened his own personal project, Tripea, a “market food” concept that, after nine years, has become a culinary landmark in Madrid.