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
Peru blueberry exports cut again as El Niño strengthens
Proarándanos now expects 382,000 tonnes for 2026-27, 6% below its August figure, as Peru's forecasters see an extraordinary coastal El Niño lasting into 2027.
Baba Ganoush Recipe: Ottolenghi's Charred Aubergine Dip
A coarse, smoky Levantine aubergine dip built on fire rather than a blender, made the way chef Yotam Ottolenghi publishes it: charred whole, drained, and dressed with pomegranate molasses.
Au Vodka acquisition: Sazerac completes $405m deal
Sazerac, the New Orleans spirits group behind Buffalo Trace and Fireball, has bought the gold-bottled UK vodka brand for a reported $405 million, its fourth British deal since 2024.
DoorDash Wonder deal invests $425m in robot kitchens
The delivery platform buys Wonder's campus-dining arm for $300 million and adds $125 million to its funding round, valuing the ghost-kitchen chain above $9 billion.
California almond shipments jump as the crop tightens
August exports rose 31% and receipts came in far ahead of last year, the first hard numbers from a 2026 crop already forecast to shrink.
Ranjitkumar Sukumaran named chef at Hyde & Seek
The Londoner's former executive head chef takes charge of two kitchens at a new Tribute Portfolio hotel opening this month opposite Hyde Park.
Port Ellen cask goes to auction at €1 million
A single cask from the closed Islay distillery is up for sale on Fine Spirits Auction, with a starting bid of €1 million and bidding open until 2 October.
Christopher Hutchinson Named Executive Chef of Ember & Rye
Park Hyatt Aviara names Christopher Hutchinson executive chef of Ember & Rye, the Richard Blais steakhouse in Carlsbad, as the resort sharpens its live-fire, coastal California menu.
Carnegie Deli reopens on Seventh Avenue after 10 years
Carnegie Deli reopens today at 834 Seventh Avenue in Midtown Manhattan, inside the old Stage Deli space, with a $29 pastrami sandwich and the original Wall of Fame back on the walls.
What to eat in Lyon: 10 dishes and where to find them
France's gastronomic capital runs on offal, fresh cheese and pink pralines. Here's what to eat in Lyon and which bouchons and market stalls to trust with it.
Cervelle de canut recipe, Lyon's silk workers' cheese
Fresh cheese whipped with herbs, shallot and walnut oil, this cervelle de canut recipe is the cheese course every Lyon bouchon serves its own way.
Saudi Arabia pushes dates into fine dining and exports
A new deal between the kingdom's Culinary Arts Commission and its dates authority aims to turn a pantry staple into a marketed export and a signature ingredient at home.
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