Martin Berasategui: China is the most important part of my journey as a chef

Martin Berasategui's first non-European restaurant, Restaurant Martin, may be out of reach for many Shanghailanders, with set menus and traditional tapas starting at US$100 a head. But head along to the Xuhui Park restaurant on Thursdays between 5.30 pm and 9 pm until April 15 and you'll be able to enjoy this three-Michelin-star chef's special tapas creations for just RMB 100 per person.

In honor of this delicious deal, we wanted to give you a peek into the man himself. We spoke to Martin Berasategui when he was in Shanghai for the grand opening of his Restaurant Martin, where the kitchen is overseen by his two young protégés, the 25-year-olds Yago Márquez and Maxime Fanton. Here are his thoughts on how he came to open up shop here and what his ambitions are for this landmark venture. 

CNNGo: How did you first get the idea to open in Shanghai? 

Several years ago, I met a Chinese man who came to my restaurant every time he visited Spain. I found out he loved my kitchen and we became good friends. Later, he asked me if I would be interested in coming to China and opening a restaurant. So that’s how I came here and discovered China. First he was my client, then he became my friend, and now, even more -- one of my business partners.

CNNGo: Do you feel any pressure from expectations of you as three-star Michelin chef?

I just continue working and my philosophy is to have as much fun as possible.

CNNGo: Are you creating a new menu specifically for China?

Some of the recipes are the same as in Spain and we try to keep them as normal as possible and there are other recipes we are developing especially for this restaurant.

We have spent five months [before the opening] just finding all kinds of ingredients. During that time, my two chefs here sent me products every week and told me what they can find here. Then, in Spain, we did the creative work using the products they could get in China and coming up with ideas. Every week we connected through Skype and I would tell the chefs all the new things we were making in the creative process. So we feel although we are far apart in one way, we really are not too far. 

CNNGo: Will you continue to do this kind of 'Skype consulting' for the menu?

This is something we will continue to do very often because I like to keep my 'family' close to me. We will continue with Internet and Skype and all the technology we can use. For all the Martins that I have [his restaurants], the only way to be close to family is through constant communication.

CNNGo: What type of client do you think you will attract at Restaurant Martin?

I would like this restaurant to be like a landmark in this city, of course for the Chinese people, but also for people around the world.

CNNGo: What is is the most exciting part of opening a restaurant here?

I’m very excited because this is the first time I’m going out of Europe to open a restaurant. When I was very young and just running around in the town of San Sebastian I could never have imagined that at 49 years old I could open something like this!

I’m very proud that I can make a bridge from Spain to China. Five years ago I would never believe anyone saying that I could have a restaurant in China. Now, the fact that I came to the restaurant here and saw my name in the front on the sign, and saw all the staff here working for me in this wonderful place -- it's truly amazing and unbelievable. After 35 and a half years in the kitchen, the one most important part of my journey as a chef is this restaurant in China.

getting there

Restaurant Martin by Martin Berasategui
811 Hengshan Lu, near Zhaojiabang Lu, in Xujiahui Park
衡山路811号, 近肇嘉浜路, 徐家汇公园内
tel +86 21 6431 6639, +86 21 6431 9811
www.restaurantmartin.com.cn