Martín San Román, originally from Mexico City, is considered one of the pioneering chefs of Baja California cuisine and a key figure in the international promotion of Mexican gastronomy. A graduate of the prestigious Lenôtre School in Paris, he has developed a career spanning more than three decades, working in renowned hotels and restaurants in Paris, London, Tokyo, Singapore, Brussels, San Diego, and Mexico.

Throughout his career, he has collaborated on high-profile projects such as Dobson’s Restaurant and Ivy Park at Otay Ranch in San Diego, experiences that strengthened his culinary vision and his connection to international cuisine.

Chef and owner of Rincón San Román, an award-winning restaurant located in Real del Mar, he fuses the elegance of French cuisine with Mexican passion in a concept he calls “Cuisine d’Auteur.” Recognized by the American Institute of Hospitality Sciences as one of the best chefs in the world, the LA Times has called him the “Mexican Puck,” in reference to the famous Wolfgang Puck.

He has represented Mexico at more than 80 food festivals in 21 countries, participating in international forums such as the World Economic Forum in Davos, Switzerland, and forming part of the Mexican team at the Bocuse d’Or. A member of the French Culinary Academy and the American Culinary Federation, he hosts the program “Del Chef a Usted” (From the Chef to You) and is a tireless ambassador for Mexican cuisine around the world.