Head Chef of Les Cols
“We should ask where our ingredients come from and support processes that don’t involve species exploitation, biodiversity loss, and land degradation.”
Martina Puigvert may have travelled far to study at Basque Culinary Center and Dan Barber’s Blue Hill at Stone Barns, but her plan was always to come back to her roots. Now head chef of her family business, Michelin-starred restaurant Les Cols, Martina launched the establishment’s first R&D Department committed to achieving circular gastronomy to mitigate the effects of the climate crisis and minimise waste. From scratch to scrap, Martina’s kitchen philosophy is all about the restaurant’s garden and the deep emotional connection between food, land, and nature.