Martina Puigvert
Martina Puigvert Puigdevall was recently awarded the Young Chef Award 2024 by the Michelin Guide.
Martina is a chef at Les Cols Restaurant (2 Michelin stars, 1 Michelin Green Star, 3 Repsol Suns, Repsol Sustainable Sun, National Gastronomy Award, and recognized by The Best Chef Awards 2025). Les Cols is also included in La Liste – The World’s Best Restaurant Selection 2025 and has received the Discovery Awards 2025 from the We’re Smart® Green Guide.
Born in 1994, Martina has been involved in the world of gastronomy from a very young age. Her vocation was nurtured within her family environment, under the influence of her mother, chef Fina Puigdevall, and her father, Manel Puigvert, a sommelier.
She holds a degree in Gastronomy and Culinary Arts from the Basque Culinary Center and completed several stages at prestigious restaurants, including Blue Hill at Stone Barns in New York with Dan Barber.
Following this period, Martina completed her final degree project at Gustu Restaurant in Bolivia, a project with a strong gastronomic and social focus.
In 2016, she took on the role of chef at Les Cols, working alongside chef Fina Puigdevall to continue the project she began in 1990.
In 2021, Martina received the BCC Onenak Award, which recognizes projects that stand out for their work in sustainability and the promotion of local products. That same year, she participated in the 7th Forum of Entrepreneurs and Young Talents in Gastronomy, organized by the Basque Culinary Center, where 100 young gastronomic talents gathered to share perspectives and experiences.
One of Martina’s key achievements has been the development of the R&D program at Les Cols, where she creates new dishes that consistently connect with nature, her primary source of inspiration.
Martina’s personal goal is to achieve circular gastronomy within the project, as she believes it is one of the most effective ways to combat climate change and restore biodiversity.
Les Cols remains committed to maintaining an emotional cuisine rooted in its land and the surrounding nature, while continuously increasing sustainability and respect for life in all its forms.
Speaking at
Martina Puigvert Puigdevall was recently awarded the Young Chef Award 2024 by the Michelin Guide.
Martina is a chef at Les Cols Restaurant (2 Michelin stars, 1 Michelin Green Star, 3 Repsol Suns, Repsol Sustainable Sun, National Gastronomy Award, and recognized by The Best Chef Awards 2025). Les Cols is also included in La Liste – The World’s Best Restaurant Selection 2025 and has received the Discovery Awards 2025 from the We’re Smart® Green Guide.
Born in 1994, Martina has been involved in the world of gastronomy from a very young age. Her vocation was nurtured within her family environment, under the influence of her mother, chef Fina Puigdevall, and her father, Manel Puigvert, a sommelier.
She holds a degree in Gastronomy and Culinary Arts from the Basque Culinary Center and completed several stages at prestigious restaurants, including Blue Hill at Stone Barns in New York with Dan Barber.
Following this period, Martina completed her final degree project at Gustu Restaurant in Bolivia, a project with a strong gastronomic and social focus.
In 2016, she took on the role of chef at Les Cols, working alongside chef Fina Puigdevall to continue the project she began in 1990.
In 2021, Martina received the BCC Onenak Award, which recognizes projects that stand out for their work in sustainability and the promotion of local products. That same year, she participated in the 7th Forum of Entrepreneurs and Young Talents in Gastronomy, organized by the Basque Culinary Center, where 100 young gastronomic talents gathered to share perspectives and experiences.
One of Martina’s key achievements has been the development of the R&D program at Les Cols, where she creates new dishes that consistently connect with nature, her primary source of inspiration.
Martina’s personal goal is to achieve circular gastronomy within the project, as she believes it is one of the most effective ways to combat climate change and restore biodiversity.
Les Cols remains committed to maintaining an emotional cuisine rooted in its land and the surrounding nature, while continuously increasing sustainability and respect for life in all its forms.
