What began as helping with the family business, the Bodegón Alejandro, at age 15 led to being named the Spanish chef with the most Michelin stars for San Sebastián-born Martín Berasategui. And those stars are only a handful of the accolades under the chef’s belt.

Chef Martín Berasategui © Paradisus Resorts

Through his partnership with Paradisus Resorts, owned and operated by Spanish brand Meliá Hotels International, Chef Berasategui elevates the dining experience at a number of the all-inclusive resorts, including at Paradisus Palma Real, Paradisus Punta Cana and Paradisus Playa del Carmen. At Passion by Martín Berasategui, the resorts’ fine-dining establishment, seafood stars, and the dishes and tasting menus are designed for pairings from three separate, carefully curated wine lists.

In addition to Passion by Martín Berasategui, the chef also runs Tempo by Martín Berasategui at Hotel Paradisus Cancún in Mexico; Restaurant MB at The Ritz-Carlton, Abama in Tenerife, with two Michelin stars; Restaurant Fonda España at Hotel España in Barcelona; Restaurant Loidi at Hotel Condes de Barcelona; the two-Michelin-starred Restaurant Lasarte in Barcelona; Restaurant Eme Be in San Sebastián; and Restaurant Martín Berasategui in Lasarte, with three Michelin stars. Other major accolades include the Tambor de Oro, three suns from Campsa Guide and Best Spanish Chef, among others.

Additionally, Paradisus Resorts offer several other culinary concepts, including The Grill, an Italian-Argentinean eatery, and Mole’s contemporary Mexican. More options include Bana for Asian and the international cuisine at Naos and La Palapa. Acclaimed mixologist Miguel F. Lancha designed unique signature cocktails for Paradisus Punta Cana and Paradisus Palma Real.

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 like them all, but I find the spring shopping basket particularly attractive — full of wonderful products such as guisantes lágrima (tear-shaped peas), the first asparagus, new potatoes, cherries, raspberries … a range of colorful and truly delicious raw ingredients. I love them.

Aside from your current position, what’s the best job you’ve ever had?
I can honestly say that throughout my career, I’ve been lucky enough to cook in many places and for a very wide range of people. It’s impossible to say any one is better than the other. Each service is like a different film, and each menu adapts to the specific 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 think we’re extremely lucky to have suppliers who harvest, store, process, pack and sell their own produce. It’s an organic and sustainable farming initiative. Nothing beats caring about the products like this — otherwise, they’re not as organic or as healthy.

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