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The chef from Can Ros wins the seventh edition of the contest

Aitor Martínez Ros, from the Can Ros restaurant in Burriana, winner of Talentos Martiko 2026.

A third participation with a prize

Aitor Martínez Ros, chef at the Can Ros restaurant in Burriana (Castellón), has won the seventh edition of Talentos Martiko, held on October 19 at the Basque Culinary Center. The contest recognizes young culinary professionals and offers specialized training to boost their careers.

A prize linked to the cuisine of Can Ros

06/11/26

At 34 years old, Aitor Martínez works at the family restaurant Can Ros, where he shares operations with his parents and brother. The business originated from El Torreón, his parents’ restaurant, which changed locations in 2013 and gave way to Can Ros. The house maintains a tradition of Mediterranean cuisine and wood-fired rice dishes, an identity that the chef also brought to the final.

It was not Martínez’s first time participating in Talentos Martiko. He had already competed on two occasions and secured third place in 2021. This time, his proposal earned him first prize, which he interprets as recognition of effort, hard work,and perseverance.

Cod and duck in two preparations

The chef presented two dishes featuring Martiko products.

The starter, Tortilla de bacalao Martiko, is based on a traditional stew of cod tripe and smoked cod, integrated into a completely sealed French omelet, firm on the outside and creamy on the inside.

The main course, Arroz de Pato, frutas y Foie etéreo Martiko, is a tribute to the rice tradition of Can Ros. It is a creamy rice dish with sweet and creamy nuances, presented in a sequence consisting of a starter named Anchoa de Magret and the rice dish, finished and plated in front of the jury.

The proposal combines the restaurant’s rice-making tradition with the use of duck-derived products, in an exercise of reinterpretation that maintains a close bond with the chef’s culinary origins.

A contest that boosts young talent

The runner-up was Tatiana Parada Robles, from the Azurmendi restaurant in Larrabetzu (Bizkaia), with a smoked salmon starter and a reinterpreted duck a l’orange dish shaped like a sorrentino stuffed with duck ragù and foie. The third prize went to Adriana Coromoto Allepúz Pelegrina, from Bako Pastry in Huércal de Almería, featuring two creations inspired by the flavors of northern Peru starring smoked salmon and duck magret.

This year’s jury brought together professionals such as Fina Puigdevall from the Les Cols restaurant; Hilario Arbelaitz from Zuberoa; Iñigo Lavado from Itzuli; Carlos Hernández, winner of Talentos Martiko 2025; and Luis Brea, R&D director and corporate chef at Martiko. The evaluation took into account creativity, elegance, flavor, pairing, technique,presentation, and the use of seasonal products and ingredients linked to the participants’ places of origin.

The first prize includes 3,000 euros and a specialization course at the Basque Culinary Center valued at 3,900 euros. The runner-up receives 2,000 euros and training valued at 1,050 euros, while the third prize includes 1,000 euros and a course valued at 350 euros.

Driven by Martiko, a company specializing in duck-derived products and smoked fish, Talentos Martiko is aimed at active chefs aged 20 to 35. Beyond the financial prize, the contest incorporates training as a central part of the recognition,offering participants an opportunity to showcase their work.

Gourmenials Signature
Aitor Martínez’s victory stands out for how he brought the rice-making identity of Can Ros to a national-level competition. His third participation also highlights the value of perseverance in gastronomic contests and the importance of having spaces that connect young talent with new training opportunities.