Marc Segarra
Marc Segarra has been the executive chef at Abadía Retuerta LeDomaine since February 2016. He began his career in traditional Catalan cuisine, working at prestigious establishments such as Villamagna by Rodrigo de la Calle and the Hotel Torralbenc in Menorca. He gained further experience at Tierra, Nerua in Bilbao, Mugaritz, and El Celler de Can Roca. In 2016, Segarra joined Abadía Retuerta, where his 2021 gastronomic proposition focuses on strong connections with local producers and native products, emphasizing technique. His work pays tribute to the Ribera del Duero's land and produce. Refectorio, under his leadership, has held a Michelin Star since 2014 and earned two Repsol Suns and a Michelin Green Star in 2020.
Session
08. A Spoonful of Home: Culinary Narratives from India to Spain
Romy Gill and Marc Segarra in conversation with Sanjoy K. Roy
