Rodrigo Martínez

He decided to become a chef in Buenos Aires in 1988: "I admit I was looking for a quick way to get a job. It was an excuse not to go to university,' Rodrigo admits. But cooking turned out to be his passion, and he has worked with great chefs such as Koldo Royo, Martín Berasategui and Nandu Jubany.

For him, Beç is much more than a restaurant, it is a dream come true. A place where he works and prepares a cuisine that is a mixture of all the recipes he has learnt during his professional career, including traditions such as Spanish, French, Japanese, Argentinian, Italian and Mexican, among others.