Jesús Martínez
Jesús Martínez is the editor of AMUSE. and covers restaurants, chefs and the business of hospitality. As editor, Jesús answers for everything published on the platform.
Stories by Jesús Martínez
Michelin-starred Korean chef opens Paris restaurant
Mingoo Kang, the only three-Michelin-star chef in South Korea, brings fermented jang sauces and a makgeolli bar to a landmark Paris hotel dining room designed by Hugo Toro.
Causa limeña recipe: Gastón Acurio's potato terrine
A cold terrine of lime- and chilli-mashed yellow potato layered with chicken salad, built on the technique Gastón Acurio uses at home in Lima.
BolognaFiere buys into Gambero Rosso for €5.7m
The Bologna trade-fair group takes a 49.9% stake in a new holding company built around the wine and food guide, its first move into publishing.
Torta di nocciole recipe: Cortemilia's Piedmont hazelnut cake
Toasted hazelnuts make up 40 per cent of this Alta Langa farmhouse cake, so the nuts decide everything: how they are roasted, skinned and ground.
Chipotle adds ex-KFC chief Sabir Sami to its board
Sami ran KFC worldwide until 2025. He joins as same-store sales fall for the first time in decades and activist investor pressure builds.
What to eat in Istanbul: 10 dishes and where to find them
Between the Bosphorus and the spice trade, Istanbul's kitchen runs on grilled meat, market fish and pastry too rich to rush — here's where locals actually order it.
What to eat in Seoul: 10 dishes and where to find them
Pyongyang cold noodles in Jung-gu, a beef soup served since 1939 in Myeongdong and tteokbokki hotpot in Sindang-dong: what to eat in Seoul before Chuseok closes many of the city's kitchens.
Hatch chile harvest falls short after pest damage
Leaf miners and unusually warm nights have cut New Mexico's signature chile crop by 20 to 50 percent, and some packers have stopped taking fresh-market lots.
Card payment mandate: Germany targets cash-only restaurants
Finance minister Lars Klingbeil wants every shop, café and restaurant to offer at least one digital way to pay from 2027. Dehoga says the fees are the real question.
Gianluca Gorini's first book, Cucina Radicale, is out
The one-star chef from San Piero in Bagno wrote it with Eugenio Signoroni: 256 pages on his mentors, his Apennine roots and his method, and not a recipe collection.
Berenjak brings Tehran-style grilling to Chicago
JKS Restaurants' London kebab house opens its fourth outpost inside Soho House's Fulton Market building, open to walk-ins as well as members.
Marküs opens in Zurich after Stoeckle's years at The Fat Duck
Chef Markus Stoeckle has taken over a 700-year-old address in Zurich's old town, cooking Bavarian roots through a Japanese and Spanish lens.
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