Aitor Martinez Ros
Participating Chef - Spain
Restaurant: Can Ro, Burriana, Castellón, Spain
Originally from Burriana, Castellón, he has always been fascinated by food since he was a child. At 13, he started working at El Torreón, his parents' restaurant, and from 2008 to 2013, he completed his Intermediate Degree in Hospitality and Advanced Degree in Kitchen Management, with an internship at La Sucursal de Valencia (1 Michelin star) restaurant, working with chef Jorge Bretón. He combines his studies with work at the Can Ros restaurant, where he has always cooked rice dishes over a wood fire and traditional Mediterranean cuisine, with a more personal but unpretentious touch. His curiosity led him to enter some of the most important cooking competitions in Spain, achieving 2nd place in the 2016 Vinaroz Prawn Competition, a finalist in the 2017 Valladolid Tapas and Pinxos Competition, Queso la Casota at Madrid Fusión 2017, winning 1st prize in the 2017 Guardamar Ñora Competition and a 3rd prize with the 2017 Vinaroz Prawn. Currently, he continues working at his restaurant specialising in wood-fired rice dishes and Mediterranean cuisine, while he continues to grow little by little as a self-taught company.
