People

Meet our Executive Chef: Francisco Martinez

Meet Francisco Martinez

This week we're introducing to you all our Executive Chef, Francisco Martinez. Francisco joined our team in 2014 and has played a huge part in the growth of the company, constantly in search for the highest quality produce for our guests.

Francisco shares the story about his journey before he joined the Fazenda family and where he gets his inspiration from. He also divulges the key characteristics of the perfect cut of meat...

As a child I was brought up around food and drink from a young age as my parents were in the hospitality business and owned a few restaurants. Being exposed to so many flavours, cooking techniques and the pleasure food can bring, I suppose it was a natural path for me to follow.

A journey through international cuisine

I started my three year culinary training in Alicante straight out of school before going on to work in El Bulli for a year. At the time, the 3 Michelin starred restaurant was considered the best restaurant in the world and it was such a honour to be part of that. Working in El Bulli changed how I looked at food completely. All the former chefs from there are part of a project called Bullinianos, and we're still in touch with each other. 

Another pivotal moment in my career was when I moved to China for two years to open an amazing restaurant “Agua”. Soon after opening, it was awarded ‘Best International Restaurant in China’ . Living in the thriving city of Beijing, I was introduced to aromas and flavours I didn't even know existed; the combination of sweet and sour. It was like starting to learn how to cook all over again!

Since joining Fazenda, it's been an amazing journey so far. When I started we had just opened Fazenda Liverpool, our second restaurant. I was brought in to lead on menu development, sourcing and general overseeing of the Head Chefs and kitchen teams. Growing from two restaurants to five since I started has been challenging and exciting for sure.

Sourcing meats

My days are never the same, so I can be meeting with one of the farmers in Scotland one day, then travelling to discover new techniques of cooking and do some research. The beauty of working closely with farmers is that you can really have an influence of the rearing of the animals, what they eat and when they are slaughtered for example. It gives you more control over quality, and we're lucky enough to be in a position that we can have these conversations with the farmers. It allows us to have more consistency and greater quality in our meats. Our meat is sourced internationally however, so we don't always have the opportunity to be so hands on. That's definitely a goal for the future.  

A lot of people ask me what to look for when buying meat. I always recommend to visit your local butcher. Other things to look for are characteristics such as the balance of the meat. The meat should have a little bit of marbled fat which usually intensifies the flavours and makes the meat more succulent. This is especially important for us due to how we cook our meats on the grill.

Personally, my preferred cut of meat though has to be the sirloin. Cooking sirloin with garlic, thyme and a bit of butter is my favourite way of flavouring and serving the meat. You can read more about this in our next blog - watch this space!

For the love of food

I've been asked many times over the years who my inspiration is, who is my cooking hero? The answer remains the same to this day. Ferran Adrià. For me, no one will ever make a stamp on food like he has. He was my mentor at El Bulli and taught me the essence of exceptional cooking and different approach to this career.

The ability to be able to view food, interpret flavour and be creative comes from those mentoring days back in 2002 with Ferran. Skills like these never leave you. It's these memories and experiences that I try to bring to the Fazenda table now. Though for me, beyond the food and exquisite wines, the dining experience - is the  people that I love the most. There is a real South American heart here, and we do what we do because we love it. That's the real driving force. People. People who join us as guests, and our team of people who make the journey possible.

Do you have any questions for Francisco? You can them in the comments below!

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Please read all reservation terms stated on this page. By making a reservation with us you agree to our terms.

  • Reservation Terms

    Online Reservations
    Tables of up to 10 guests can be booked straight from our website (9 for Fazenda Birmingham and Edinburgh).

    For larger tables please contact [email protected], [email protected], [email protected], [email protected], [email protected] and our Reception Teams will be happy to help with your enquiry.

    After making your reservation you'll receive a confirmation email. Should you not see this in your inbox after a few minutes please check your spam/junk folders. Do let us know if you have not received it and we'll be happy to help.

    Dress Code
    Our dress code is “elegant smart casual”. We do not require gentlemen to wear jacket and tie, however, we do not permit sportswear (gym wear) or beachwear.

    Children
    We welcome children of all ages and believe we provide a great atmosphere for families to enjoy the restaurant experience. In the evening if guests wish to make a reservation with children under the age of 8 please do so for no later than 6pm (reservation durations vary depending on the number of guests so please note the reservation cannot go beyond 8pm). When making a reservation please count children in the total number of guests and let us know if you need a high chair or space for a pram/pushchair.
    Please note: We politely request that children are always supervised and remain seated at the table to allow our teams and other guests to move around the restaurant safely and maintain physical distance.
    Lastly, please note that children under 16 years of age need to be accompanied by an adult to dine.

    Cancellations & Deposits
    We might require card details for some reservations. Your card will not be charged upon booking and your details will be securely processed by Stripe.

    If you no longer wish to keep your reservation, please let us know with as much notice as possible. Should you cancel your reservation or reduce the booking size less than 24 hours before your reservation date and time, a charge of £10.00 per guest will be processed.

    Halal Selection
    Halal reservations must be made at least 48 hours in advance.

    Allergens
    The team at Fazenda take food safety very seriously and particularly so when it concerns allergens in food. On our website you can view allergen information on our Menu page. When visiting us you'll have access to it via our menus and also on our Market Table.

    Smoking
    In line with legislation passed in 2007 Fazenda is a no-smoking restaurant. We do not allow e-cigarettes inside either.

    Pets & Guide Dogs
    Animals are not accepted unless assisting guests with additional needs.

    Photography
    Guests are allowed to take photos and videos for personal use inside the private dining room, gardens and on the terrace. At the moment we are not able to accommodate any photography requests for professional or educational purposes until further notice.

  • FAQs

    **What are your opening days and times? **
    To view each restaurant opening times please click on Locations and choose your local Fazenda.

    Are you accepting walk-ins?
    We are now accepting walk-ins once again.

    How can I make a reservation?
    You can make a reservation via our website or by contacting your local Fazenda by clicking on Locations.

    Do I need to pay a deposit for my reservation?
    We might require card details for some reservations. Your card will not be charged upon booking and your details will be securely processed by Stripe.

    If you no longer wish to keep your reservation, please let us know with as much notice as possible. Should you cancel your reservation or reduce the booking size less than 24 hours before your reservation date and time, a charge of £10.00 per guest will be processed.

    Can I have drinks at the bar?
    Absolutely, and reservations are not needed in advance for our bar areas.

    Are Christmas reservations available?
    They are indeed, via our reservations page.

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