Interview Series Chef Extraordinaire - Martin San Roman
Chef Martin San Roman is an eminence in Baja with a very distinguished career. Born in Mexico City, he graduated from L'Ecole Lenôtre in Paris, France. His experience in Fauchon and Le Meridien Hotels in Paris, the London Hilton and the San Diego Westgate led him to his role as chef owner of Tour de France and Rincon San Roman, both in Tijuana. His cooking show with the Televisa Network ran for eight years with a strong following on both sides of the U.S. - México border. Martin has traveled the world representing Mexican classic and modern cuisine in Belgium, Canada, Chile, Costa Rica, England, France, Germany, Guatemala, Japan, Russia, Singapore, Spain, Switzerland, and the United States, and he has received more than 250 awards from 12 different countries.
by Mayté Rodríguez Cedillo and Fernando Favela · Chef Extraordinaire · BajaTraveler.com
Your cuisine feels deeply personal. If you had to distill your culinary identity into one essential idea, what would it be—and how has it evolved over time?
Baja California offers a striking sense of place. How do you translate the landscape—sea, desert, and vineyard—into a coherent culinary language?
Every great chef develops an almost obsessive relationship with certain ingredients. Which ones define your kitchen, and why are they indispensable?
I’m obsessed with many ingredients, but I must say that my favorite ones are butter , olive oil, sea salt , fresh herbs and the best cream I can find.
Finding the balance between technical precision nd intuitive expression comes naturally to me. The expertise and knowledge of the texture and the flavor of each product allows me to transform my creation deep from the heart, I use my technique to be precise on the elaboration of every dish I create.
In order to craft a dish and pair it with a certain wine , you need to have acquired the knowledge of the different wines and you need to have experienced the flavors and results of the palate – in other words, it takes years of experience in the kitchen and you must love wines .
From your perspective, how is Valle de Guadalupe positioned today within the international food and wine landscape?
Sustainability is often discussed, but rarely understood in depth. What meaningful practices—often unseen by the guest—truly shape your approach?
Which global influences have shaped your vision, and how do you reinterpret them while preserving a strong sense of place?
As a pioneer of the Modern Baja cuisine and having had the opportunity of being the first local chef to cook with local products in my cuisine, I can tell you that French influences have always been part of my creations. I utilize products from Baja and Mexico and incorporate French techniques to create invaluable dishes which up to this day, I lam still creating.
Beyond trends, what kind of legacy do you hope to build—and how do you envision the future of Baja’s cuisine on the global stage?
BajaTraveler® Signature Closing
1. A wine that never fails to move you (red, white, or sparkling)
Red
2. One Baja ingredient you can’t live without
Lobster
3. A restaurant anywhere in the world that recently inspired you
Berastegui
4. Sea or land—where do you find more inspiration?
Land
5. A perfect pairing—simple, yet unforgettable
Foie Gras – Sauternes wine
6. A guilty pleasure
Tacos al Pastor
7. The first dish or memory that defined your palate
Beef Tongue
8. If you weren’t a chef, what would you be…
Private investigator
9. A culinary destination you consider essential today
Mexico City
10. In one word: what is Baja to you?
MY CULINARY LAND
All of these interviews are truly wonderful. It’s great to read about the chefs before we visit their restaurants. Thank you!