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Cuisine:
Hawaiian
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Chef Martín Molteni
Argentine Chef Martín Molteni grew up in a restaurant family and knew he wanted to pursue a chef’s life at the age of 12. At 15, Chef Martin began his culinary studies at the Regency Hotel School in Australia, and upon graduation he returned to Argentina to work at Alkorta and Tagle, Parque de la Costa, Tago Mago and Lola.
Chef Martin has made the rounds in the culinary competition circuit, participating in the Trophy of Cuisine and Pastry International in 2011; Golden Cap, where he won first, second, and third prizes; and the internationally famed Bocuse d’Or in 2003. He’s also served on the juries at Golden Cap, Manos en la Olla, Frankfurt National Concourse Chefs, and Joven Chef del Año.
Chef Martin served as Gatronomic Manager at Mares Sur Hotels in Patagonia, Noroeste, and Pampa Argentina, from 2002 to 2004. In 2006, he began the Puratierra project with an aim to create a culinary world of indigenous Argentinian cuisine on different platforms, including a catering division and the renowned restaurant, Puratierra.
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