Martin Repetto on Inquisition with Christopher Emms - 18 July 2023

GUEST OVERVIEW: Buenos Aires born, half-blood Italian (Genoa region) and other half Spanish (Guernica, Basque Country) I got strongly influenced by my grandmothers Italian & Basque cuisine. In addition while growing up in Argentina I have a great passion for all kinds of meat. My first experiences and education I collected in Buenos Aires in the superior school of hotel and catering Business and after that I continued studying at the ‘University of New York’, culinary faculty, After graduation I worked in various countries, starting in Argentina, Ukraine, Central America, the Caribbean, Europe, middle east .and Russia Crucial to my personal success is the fact that I always adapt my cuisine to local tastes using local and organic ingredients.

Despite cooking being my passion I also have additional competences namely creating a sustainable business, leading large teams, developing talents and of course being a great problem solver. Despite many achievements in my current and previous work places, receiving various awards and recognitions, one of the greatest honors has been to become a ‘Cultural & Gastronomic Ambassador of the Republic of Argentinian’ – Chef ‘Marca Pais’ in 2015 during an official visit of the Minister of Tourism of Argentina to Moscow.

Starting My journey in Russia like the Executive Chef of the Radisson Collection Hotel Moscow for more of 6 years was a great experience helping me to developing my talent and learning the culture of Russia in the hotel business After I continue my career at the Luxury St Regis Hotel Moscow, part of the Marriot group, having the honor to be part of the 14 Top executive chefs (MILUX) in the Culinary Advisory for Marriot International, was the only chef from the Region, this group of 14 chefs are from all around the word and are the Advisory Culinary team for the luxury brands of Marriot International, helping to develop new concepts new ideas in the luxury brands During all my work in Russia I was always dream to work in the best Hotel for me in Russia and this it’s the ‘ The Carlton” hotel Moscow , former Ritz Carlton Moscow , arrive to this incredible hotel and now to be part of the team like the Executive Chef it’s a great challenge for every day to give the best of the best to feel part of this beautiful hotel collaborating to make it better and develop new concepts and ideas.

Today it’s a incredible privilege for me to become part of this team and join the performance of the team I am also very confident that I will be able a great addition to the existing team and that I am the perfect match considering my large experience internationally and locally.