#112 | Martín Berasategui: La nueva generación es la mejor, el garrote y 12 estrellas Michelin

In this new episode of "Se me Antoja" (I'm Craving It), we sit down with Martín Berasategui, the Spanish chef with the most Michelin stars in Spain. At 17, he worked six days a week—and on his day off, he went to France to learn. Nobody told him to, nobody paid him. He also recounts how, when he opened his restaurant, the most elaborate dish on the menu was priceless: he told the customer to name their price, and Martín would create the best possible menu for them. And he reveals that the signature he uses on absolutely all his projects worldwide isn't his own—it's his father's, who died when Martín was 20 without seeing anything that would come after. 51 years in the business, 66 years of life, and one certainty: perfection has no limits. Martín talks about "el garrote" (the stick)—attitude, perseverance, drive, nonconformity—the word that was born when he was 20, when he stood up to his mother and aunt to tell them that he was running the family restaurant. He also discusses why he believes the current generation of chefs is the best that has ever existed. This podcast is officially sponsored by Kitchen Consult. =========================== Follow us! 👉🏻 YouTube, Instagram, and TikTok: @semeantoja1906 👉🏻 Spotify/Apple Podcasts (Se me Antoja by Montagud)