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
Tren del Vino: Jujuy's solar wine train sets 40 trips for 2027
The wine service of the Quebrada de Humahuaca tourist train will leave every Saturday from February. It stops at small high-altitude cellars between Volcán and Tilcara.
Valencia hospitality voucher refunds €50 in flood-hit towns
The Generalitat will hand back half of what residents of the 2024 flood zone spend in local bars and restaurants. The fund is €3.9 million and applications open on 15 October.
What to eat in Hong Kong: 10 dishes and where to find them
From Yat Lok's Michelin-starred roast goose to a HK$15 bowl of tofu pudding in Sham Shui Po, ten dishes that define Hong Kong, with addresses, opening hours and prices in Hong Kong dollars.
Roast chicken recipe: foil first, then high heat for the skin
Toño Rodríguez, the Michelin-starred chef from Aragon, seals the tray in foil so the chicken cooks as if steamed, then uncovers it to brown. The house version, scaled to a whole 1.6 kg bird.
Giuseppe Arno, the Pramac chef feeding a MotoGP paddock
A French motorsport weekly profiles the Italian who runs Pramac Racing's travelling kitchen: about ten staff, up to 250 covers a day and a past in Formula 2 and rallying.
Feria Nacional del Mole opens in Mexico City's mole town
San Pedro Atocpan, on the capital's rural southern edge, says it makes 60 per cent of Mexico's mole. Its 49th fair runs to 25 October with 23 restaurants and 17 producers.
Contadi Castaldi: Argea sale reported, Moretti family denies
Il Sole 24 Ore values the Franciacorta winery at about €30 million. The 2025 accounts show profits at both Terra Moretti houses, and close to €96 million of debt between them.
Gault&Millau Italy sets January debut after Udine dinner
The French yellow guide publishes its first Italian edition in Turin in early 2027, covering five northern regions. Before that comes a €210 dinner on 16 October cooked by chefs from Monaco and Slovenia.
Char siu bao recipe: Andrew Wong's steamed pork buns
Snow-white, crack-topped buns stuffed with barbecue pork, built on the cornstarch dough technique A. Wong's chef explains rather than guards.
Andrew Wong opens a tasting menu built on Chinese textures
The two-Michelin-starred chef reopens his Pimlico dining room with a show kitchen and a menu built entirely around the textures of Chinese cooking.
Potenza Centrale closes in the East Village after three years
Luigi Iasilli's Roman-style pizzeria on Avenue B shuts without explanation, the latest closure on a block that has struggled to hold a restaurant since his previous spot left a decade ago.
Christian Hunter reopens Hooligan in Logan Square
After Time Out Market's abrupt closure killed his Fulton Market debut, the Michelin Young Chef Award winner reopens his grandmother-cuisine project a year later.
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