Martín Comamala

Chef at 539, Plats Forts (Puigcerdà, Girona, Spain)

Omakase rooted in Catalan tradition and local products

Born in Córdoba, Argentina, Martín Comamala is a chef of Italian and Catalan heritage. He trained in kitchens across Argentine Patagonia before embarking on a journey through Peru, Bolivia, Ecuador, and Colombia. During this journey, a chance encounter with a student from the Hofmann School sparked a deep curiosity for Catalan and Spanish cuisine. Driven by this passion, he decided to move to the legendary Cala Montjoi to work alongside Ferran Adrià.

He then continued his training in top European kitchens, including Ledbury in London, as well as in Spain at establishments such as El Capricho and La Salgar with Esther Manzano. Since 2019, he has been in charge of 539, Plats Forts in Puigcerdà (Girona).

He describes his cooking as “approachable, wild, and simple.” He works with ingredients with the utmost respect, using straightforward preparations that remain deeply artisanal.