What began as helping with the family business, the Bodegón Alejandro, at age 15 led Martín Berasategui—the San Sebastián-born chef—to become the most Michelin-starred Spanish chef. Those stars are just part of a long list of awards and recognitions he has earned over his career.
Chef Martín Berasategui © Paradisus Resorts
Through a partnership with Paradisus Resorts, a brand of Meliá Hotels International, Chef Berasategui brings elevated dining to several all-inclusive properties, including Paradisus Palma Real, Paradisus Punta Cana and Paradisus Playa del Carmen. At Passion by Martín Berasategui, the resorts’ fine-dining venue, seafood-focused dishes and multi-course tasting menus are created to be enjoyed with selections from three carefully curated wine lists.
Beyond Passion, Berasategui oversees several prominent restaurants: Tempo by Martín Berasategui at Hotel Paradisus Cancún in Mexico; Restaurant MB at The Ritz-Carlton, Abama in Tenerife, which holds two Michelin stars; Fonda España at Hotel España in Barcelona; Loidi at Hotel Condes de Barcelona; the two-Michelin-starred Lasarte in Barcelona; Eme Be in San Sebastián; and the flagship Martín Berasategui in Lasarte, awarded three Michelin stars. His honors also include distinctions such as the Tambor de Oro, three suns from the Campsa Guide and titles like Best Spanish Chef.
Paradisus Resorts complement Berasategui’s fine dining with diverse culinary concepts across their properties. The Grill offers Italian-Argentinian dishes, Mole presents contemporary Mexican cuisine, Bana focuses on Asian flavors, and Naos and La Palapa provide international options. Renowned mixologist Miguel F. Lancha has created signature cocktails for Paradisus Punta Cana and Paradisus Palma Real to complete the dining experience.
What three go-to ingredients are always in your home kitchen?
Extra virgin olive oil, hake kokotxas (hake cheeks) and potatoes.
What’s your favorite season for cooking, and why?
I appreciate every season, but spring is especially inspiring. The market offers exceptional products—guisantes lágrima (tear-shaped peas), the first asparagus, new potatoes, cherries and raspberries—vibrant, delicate ingredients that bring wonderful freshness to dishes.
Aside from your current position, what’s the best job you’ve ever had?
Throughout my career I’ve been fortunate to cook in many settings for a wide variety of people. It’s hard to single out one job as the best—each service feels like a different film, and every menu must adapt to unique circumstances.
What’s the first meal you ever cooked?
Hake in a green sauce.
What are your first thoughts when you hear “farm-to-table”?
I feel fortunate to work with suppliers who harvest, store, process and sell their own produce. That kind of integrated, sustainable approach ensures products are genuinely well cared for; when producers are directly involved, the food is more organic and healthier.
Passion by Martín Berasategui
Paradisus Palma Real Golf & Spa Resort
Playa de Bávaro, Avenida Alemanio
Punta Cana 23000
Dominican Republic
tel 809 688 5000
paradisus.com