Thursday to Saturday
As the son of a farmer in San Luis, Argentina, Martin spent a lot
of time with the gauchos of the Pampas- riding horses, working
on the land, and roasting meats over live fire.
His travels around Europe led him to London where he trained as a
professional chef and worked in fine dining at Club Gascon,
Comptoir Gascon and Mosimann’s Private dining rooms.
He specialises in live fire cooking and is currently working at
Temper Soho managing the grills and on site butchery.
Chef, Butcher, Asador.
Martin will be cooking Vegetable Shwarma