The bet was not easy. First, because it is not an international restaurant, but rather dishes that combine different techniques, and second, because the business opened its doors in 2020, when the health emergency hit the country and forced many businesses to lower their prices. curtain.
However, Fernando Martínez knew that there was no going back and he had to take the road, just like a person who decides to move from one country to another in search of their own happiness.
Are you a happy person?
-Yes, I am, he replies with a peculiar smile and with the joy of seeing his restaurant, located in the Roma neighborhood, up and running, which faced adversity and seeks to attract diners who experience the dishes from a different point of view.
For the chef, who began his journey at the age of seven and is now 43, embarking on his career was not easy, it was a long and complicated path that, although it bears fruit today, required many years of chopping onions, not to mention stone, and learning.
“For those who want to embark on this path, I can tell you that it is not easy, and although there are very difficult times, do not stop dreaming,” he tells future generations who have their eyes set on this business.
There is another reason that Fernando Martínez adds to the bet he makes through Migrante: to put that personal touch while combining the different gastronomic currents that he has learned over time.
“Sometimes I am sleeping and a combination comes to my mind, then I wake up and start writing down and experimenting so that I am in a constant clash of thoughts and innovations, in an introspective exercise that takes shape and becomes part of the menu”.
The entrepreneurial vision
Originally from Uruapan, Michoacán and from a family of chefs by tradition, he shares some advice not only for those who see cooking as a way of life, but also under the general concept of what the search for success and professional development is.
Confess that although the activity is very generous, it also takes away from you just as it gives.
“That is why I tell those who want to start a career as a chef not to go looking for prestige or fame, nor money. Because if that’s the end, they may never find their way.”
The winner of the fourth edition of the Mexico 2014 Chef of the Year Contest and participant in the first season of the Top Chef Mexico 2016 series, says he enjoys the process and not the goal, which forces him to stay active day and night at work of kitchen.
Fernando Martínez concludes under the idea that journeys through the palate are the voyages of the chef… although in Migrante the road is far from closed.