{"id":177,"date":"2020-05-07T20:00:06","date_gmt":"2020-05-07T20:00:06","guid":{"rendered":"http:\/\/martinalegrechef.com\/?page_id=177"},"modified":"2022-08-09T20:26:27","modified_gmt":"2022-08-09T20:26:27","slug":"biografie","status":"publish","type":"page","link":"https:\/\/martinalegrechef.com\/en_GB\/biografie\/","title":{"rendered":"BIOGRAPHY"},"content":{"rendered":"

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I call myself a creative cook. My formal education as a starting point, many years of experience as a cook and chef de cuisine and the contact with different cultures, traditions and places in the world allowed me to perfect my cooking skills. I am constantly developing myself and learning new things every day. I find my inspirations in the cuisine of my ancestors, in foreign cultures and their customs, in the city and the countryside. It is my personal wish to be able to pass on to my guests and customers through my culinary art and my knowledge something that cannot be found in gastronomy books or classical cooking schools. I like the allegory of a small dining room with an elderly experienced cook or your grandmother teaching you the magic of cooking.
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Mart\u00edn Alegre
<\/span><\/strong>International Chef<\/i><\/span><\/em><\/p>\r\n

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My name is Mart\u00edn Alegre Robaldo. I come from northern Argentina, Salta and I am a professional cook since 2012. Even before I started my apprenticeship as a chef, I came into contact with the gastronomic world at an early age, when I was a waiter and bartender in the hotel industry.<\/p>\r\n

At the age of 18 I travelled to Switzerland to visit friends. This experience shaped my further life.<\/p>\r\n

I took the opportunity to get to know different cultures and visited different countries like Italy, Spain, Greece, Portugal and Israel. Soon after my return to Argentina, I travelled with a friend to Barcelona, where I worked for 6 years. In between I also spent more than a year in Turin.<\/p>\r\n

Afterwards I wanted to get to know other countries, their gastronomic culture and traditions and visited the Czech Republic, Hungary, Holland, Germany, England, France and Austria. After all my travels and experiences that I have collected, it was time for me to decide myself for my passion: cooking. I returned to Argentina and began my gastronomic studies. During this time and until my graduation I travelled to different South American countries such as Chile, Peru and Bolivia to get to know their gastronomy. Afterwards I did an internship in Miami, whereas afterwards I have decided to stay for almost a\u00a0year in Playa del Carmen (Mexico) where I specialized myself in native mexican\u00a0kitchen.<\/p>\r\n

When I returned to Argentina, I opened up my first restaurant with delivery service and then the Caf\u00e9-Restaurant Mitre in the heart of the city of Salta. The restaurant became a meeting place of a large and diverse audience. During this period I was able to travel to various Asian countries, where I obtained various diplomas in the asian kitchen, getting to know their typical local cuisine. Today I live in Switzerland and I would like to continue to follow my passion to spoil guests with the creative cuisine and lovingly prepared dishes, true to my motto:<\/p>\r\n

A small dining room an experienced cook or your grandmother can show you the magic of cooking which is not to be found in any gastronomy book or in regular schools.<\/p>\r\n

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Access my CV<\/h3>\r\n

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CV-Martin-Alegre_EN<\/a>Descarga<\/a><\/div>\r\n
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WHAT IS A CONTEMPORARY KITCHEN?\u00a0<\/h2>\r\n

The contemporary kitchen is a modern new kitchen, which corresponds to the current time in which we live. It combines traditional recipes from around the world with new concepts, innovative techniques, colours, textures and flavours. The chef develops expressive creations, so that each one is unique and expresses its personality.<\/p>\r\n

With falling devotion and feeling I try to give the food a new form and with few products and decoration I try to create a connection to an aesthetically special work. With only three elements different and surprising textures can be created. My inspirations can be found in creative and healthy menus, which surprise through the decoration, but keep the classic taste of the family menus.<\/p>\r\n

Taste and smell leave a trace in the memory. Who doesn’t remember sweets they received in their childhood. Or those moments of an extraordinary meal that made the day special. My claim is to lead the guests to unforgettable experiences with such lovingly designed creations and menus.<\/p>\r\n

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