Cristina Martinez

I am an Executive Pastry Chef with over fifteen years of experience in 5★ hotels, Michelin-starred restaurants, and international high-profile events. My career has taken me through prestigious establishments such as Wimbledon (AELTC), Claridge’s, Sofitel London St James, and Rosewood Villa Magna Madrid, where I have designed and produced elegant pastries and desserts, led teams, and delivered outstanding quality under pressure.

I specialise in both classical and contemporary pastry, with a strong focus on Afternoon Tea, fine dining, and large-scale event production. I take pride in combining creativity with structure, ensuring consistency, precision, and artistry across all areas of production.

My leadership style is hands-on, calm, and supportive, centred on mentoring and developing chefs to reach their full potential. I have also implemented sustainable and low-carbon pastry practices — such as plant-based menu innovation and waste reduction initiatives — aligning culinary creativity with responsible gastronomy.

With international experience across the UK, Spain, and the USA, I bring a refined balance of craftsmanship, innovation, and operational excellence to every kitchen I lead.

I hold a Grand Diploma in Pastry Arts from the International Culinary Institute of New York, along with advanced specialist training in modern pastry formulation, vegan patisserie, and chocolate techniques.
My academic background also includes a Master’s Degree in Occupational Risk Prevention (Complutense University of Madrid) and a Highfield Level 4 Award in Managing Food Safety in Catering (RQF), providing a strong foundation in food safety, health, and hygiene management.
I have complemented these with continuous professional development through advanced pastry and confectionery masterclasses in the UK and Spain, maintaining both creative and technical excellence.