Marc Segarra

Refectorio's Chef

Chef Marc Segarra

Exigence and excellence govern its cuisine

Born in Reus (Tarragona) in 1987, Marc Segarra has been the executive chef at Abadía Retuerta LeDomaine since February 2016.

He started in traditional Catalan cuisine and soon joined establishments such as Villamagna by Rodrigo de la Calle, with whom he also worked in his homonymous establishment in Aranjuez, or in the Hotel Torralbenc, in Menorca, together with Paco Morales.

In 2007 he began his career at Tierra, where he worked in the kitchen for three years, before moving on to the Nerua restaurant in Bilbao, from where he made the leap to Mugaritz. From there, in 2012 he began working with Rodrigo de la Calle until 2015. He did a stay at El Celler de Can Roca and then, in 2015, he went to Hotel Torralbenc until he joined Abadía Retuerta in 2016.

After 5 years at Refectorio, in 2021 he is linking his proposal more than ever to the territory, making a work of absolute connection with the producers of the area and with the recovery of autochthonous products that he works with by relying on the technique.

It is a constant tribute to the land of Ribera de Duero and its humble products.

Refectorio holds a Michelin star since 2014, two Repsol Suns since 2020 and a green Michelin star since 2020 as well.

An unstoppable trajectory

Before immersing himself in the world of Abadía Retuerta LeDomaine, he began his career in traditional Catalan cuisine and soon worked in prestigious establishments such as Hotel Torralbenc, in Menorca, alongside Paco Morales, and Villamagna by Rodrigo de la Calle, who was once in Madrid and with whom he also learned in his establishment of the same name in Aranjuez.

On the other hand, for two years, in Tierra, Oropesa de Toledo, he was close to Santi Santamaría and chef Ismael Delgado. He has also enjoyed stays at El Celler de Can Roca, with the Roca brothers (Girona); at Mugaritz, with Andoni Luis Aduriz, in Errenteria (Guipúzcoa); and also with Josean Alija, at Nerua, Bilbao. He has had, therefore, the opportunity to learn alongside renowned chefs who give voice to the Spanish gastronomic avant-garde.