Marta Minoves
IGCAT Regional Chef Ambassador from
Catalonia, World Region of Gastronomy awarded 2025
“My years of study and practical experiences have given me a solid foundation in culinary techniques as well as a deep understanding of the importance of sustainability and the responsible use of food resources.”— Marta Minoves
A Culinary Journey Rooted in Nature and Curiosity
Born in the Catalan city of Berga, Marta Minoves has always followed her curiosity, sense of adventure, and determination. Raised in a close-knit family—with her architect father, Lluís, her mother Sara, a nursing director, and her older brother Martí—Marta’s earliest memories include picking vegetables from her grandparents’ garden and hiking the nearby mountains. These experiences sparked a lasting appreciation for both nature and food.
Influences That Shaped Her Path
Her educational journey began at Sant Joan School, where she found inspiration in mentors like her sixth-grade teacher, Mrs. Mercè. A year abroad in the United States during high school expanded her worldview and reinforced her interest in gastronomy.
“It was during high school that I discovered, through my research project, that I wanted to study something related to food — a subject that deeply intrigued me.” — Marta Minoves
This led Marta to pursue a degree in Culinary and Gastronomic Sciences at CETT-UB, specializing in High Cuisine.
Learning from the Best
Marta’s education has been complemented by valuable hands-on experiences. She interned at La Cabana in Berga, PaVic with World Chocolate Master Lluc Cruselles in Vic, and worked during summers in Ibiza and Formentera with celebrated chef Nandu Jubany.
One of her most impactful experiences was her internship at Aponiente, a three-Michelin-starred restaurant led by Chef Ángel León, where she explored sustainable seafood practices and innovation in fine dining.
A Scientific Mindset Meets Culinary Passion
Marta combines culinary creativity with scientific inquiry. While studying at the University of Barcelona, she researched the gastronomic potential of fish by-products, focusing on transforming fish gills into gourmet ingredients.
“The opportunity to turn something as simple as fish gills into a refined ingredient is one I’m truly grateful for.” — Marta Minoves
Her Signature Dish: Fonda Tor
At the European Young Chef Award 2024, Marta Minoves presented Fonda Tor, her innovative version of Patates Emmascarades, a traditional dish from the Berguedà region in the Catalan mountains.
Historically, this frugal dish was created by Catalan farmers during winter, using pork blood, offal, and fat from the annual pig slaughter — paired with local potatoes for sustenance and warmth.
Marta’s version honors this rustic tradition while applying modern culinary techniques. She highlights sustainability, local sourcing, and cultural heritage, using thoughtful ingredients to bring new life to an ancestral recipe. Through her dish, she pays tribute to her homeland and the enduring wisdom of Catalan mountain cuisine.