About us

Our seafarers

We are a diverse team, a Basque/Madrilenian/Catalan team with Japanese and French influences. Every team member adds their own vision, and the combination of backgrounds gives us the conceptual freedom to reinterpret food with our particular way of understanding cuisine. Meet the team.
Marea Alta, Barcelona is not affiliated or otherwise associated with Altamarea Group, LLC, Altamarea Intellectual Property, LLC or any of its affiliated companies or restaurants, including its MAREA restaurant

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Marea Alta - Enrique Valentí

Enrique Valentí

A Madrilenian based in Barcelona, he began his career in Madrid at Restaurante Cabo Mayor, with 1 Michelin star. He trained with Ange García at the 1-Michelin star restaurant Lúculo, with Abraham García at the 1-Michelin star restaurant Viridiana, and at Hotel Palace in Madrid. He learned his love for traditional haute cuisine and started implementing the Ten Commandments of master chef Escoffier. His admiration for his neighbouring country led him to stage at Relais Châteaux Le Bas Rups and at Le Chapon Fin in Bordeaux with Francis García. He later moved on to heading the fine dining restaurant at the 5* luxury resort Bahía del Duque. He is the only Spaniard to have won the Spanish final of the Pierre Taittinger culinary competition, in 1999 and 2004, thus fulfilling his dream of representing Spain at the world final in Paris. He also came in first in the Spanish Cooking Championship organised by the Asociación de Cocineros y Reposteros de España (Adeje, Tenerife 1999) and he was a finalist in the Spanish haute cuisine championship in San Sebastian in 2002. For the past 12 years he has lived in Barcelona, where he came to work with Fermín Puig at the 1-Michelin star restaurant Drolma. He currently collaborates with the company Algo se está cociendo, SL, advising and managing restaurants. His most recent work has been for Casa Paloma, Chez Coco and Barbas.