CHEF DANIEL
MARTIN
SANCHEZ
Daniel Martin Sanchez has worked with the greatest chefs in Spain and he is now rejuvenating the concept of tapas with San Leandro
Background and Influence
As a child, I use to pick fresh tomatoes with my father and I still remember the touch of fresh fruits in my hands. I grew up in Andalusia (South of Spain) and fell in love with its sunny fields. The sheer quality of our Iberian cold meats, finest olive oils and wines, exceptional seafood, vegetables, fruits and spices have made out of the Spanish Cuisine a reference for any Chef worldwide. Without great food elements, you do not make much of a chef, an important rule that I do never forget.
Since then, I have worked alongside Spain’s finest chefs, Pedro Subijana at Akelares, Juan Mari Arzak, Ferran Adria and Santi Santamaria. The basic ingredients that I work with are the key influencers of my creative recipes, but pleasure in taste is the source of my inspiration.
I do not aim to define my own style; I am more concerned about using the best ingredients to reveal their essence in my recipes.
