Miguel Martí: “Customers like dishes to tell a story” lifestyle
He came to cookery for reasons beyond his control but his exceptional skills enabled him to consolidate his own style in Miguel Martí Gastronomía, the culinary laboratory where he experiments with new flavours and textures.
His relationship with gastronomy dates back to 1982, when the collapse of the Tous dam caused widespread flooding in Valencia, leading him to try his luck in the hospitality industry. After several years of training in national and international schools and working in companies such as the Hotel Astoria or Copa América, Miguel Martí decided to open his own business: Miguel Martí Gastronomy.
Initially conceived as a laboratory for gastronomic ideas, it became a large company offering a catering service, with more than five venues for events. They include Mas de Canicatti, La Ópera, Mas dels Frares and La Masía les Casotes. “Cookery is pure communication and through it we express harmony, creativity, happiness, beauty, magic, humour and even provocation in some cases,” he explains.
“We are a cookery company managed by cooks. We do what we like and that helps us to make people happy”
Specialising in social and business events (his customers include CaixaBank, UBE Corporation and Porcelanosa), Martí insists that his method is based on “offering customers security through elegant, functional and practical constructions that are constantly being renewed. The key is knowing how to listen to your customers and creating each experience with them.”
Creative cuisine with local produce
Winner of the 2009 Business of the Year Award, Miguel Martí’s catering company attended the Düsseldorf Retail Trade Fair and the 27th Porcelanosa International Exhibition of Global Architecture & Interior Design. For the event, he designed a special menu combining the textures of Venis products with fresh local food. “Working with Porcelanosa is very easy because they know what they want and it’s a company with great human qualities. Trust has enabled us to build a lasting relationship over time,” says the chef.
An enthusiast of Porcelanosa’s kitchens and other products, Martí believes that the excellence of the brand lies in the quality of its materials and in the originality of its designs. “It’s perfect because you can get everything from the same supplier and the service they offer makes all the difference,” he adds.
As well as continually reinventing himself, the chef seeks out the highest quality ingredients to surprise and satisfy an increasingly demanding clientele. “Years ago, people went to events just to eat, but now the customer is concerned about the presentation and origin of the food,” Martí says.
“The customer is concerned about the presentation and origin of the food”
As a champion of KM0 products, Martí believes cookery is the best tool to protect local customs and heritage. “Customers like dishes to tell a story and that’s our trademark.”