Marc Segarra

Marc Segarra, head chef at Refectorio

Chef Marc Segarra

Cuisine defined by Rigour and Excellence

Born in Reus (Tarragona) in 1987, Marc Segarra has been executive chef at Abadía Retuerta LeDomaine since February 2016. Alongside his team, he is in charge of all the gastronomy on offer at the hotel’s different restaurants. That is, he runs Refectorio, which was awarded a Michelin Star in 2014, as well as Vinoteca and the Calicata Terroir Bar.

In the summer months, Vinoteca moves outdoors to the Cloister Garden. Segarra is also responsible for the Pool Bar, the hotel’s impeccable and surprising breakfast, the room service, and, of course, the celebrations and events that take place around the table. He puts his personal stamp on all these lines of work. He continues to push himself, and each season he strives for reinvention, to go one step further and truly give his best.

An Unparalleled Career

Before joining Abadía Retuerta LeDomaine, Segarra started out in traditional Catalan cuisine. He later went on to work at the Hotel Torralbenc in Menorca, alongside Paco Morales, and then at Madrid’s Villamagna by Rodrigo de la Calle, alongside whom he also learnt a great deal at the restaurant of the same name in Aranjuez.

Furthermore, Segarra spent two years at Tierra, in Oropesa de Toledo, where he worked closely with Santi Santamaría and the chef Ismael Delgado. He has also worked at El Celler de Can Roca, with the Roca brothers (Girona); at Mugaritz (Errenteria, Guipúzcoa) with Andoni Luis Aduriz; and also with Josean Alija at Nerua, Bilbao. He has thus had many fantastic learning opportunities with renowned chefs, right at the cutting edge of Spanish gastronomy.

The Abbey and its surroundings: a source of inspiration

Marc Segarra showcases the flavours of the region: he uses quality local produce and ingredients from Abadía Retuerta’s on-site vegetable garden in his quest to create authentic local cuisine.