Born in 1986 in Buenos Aires, Argentina, Martín Abramzon begins his training in prestigious institutions of the Argentinian capital such as the Gato Dumas Institute and the IAG (Argentine Institute of Gastronomy) where he acquires the fundamental technical bases that will enable him at the young age of 16 years to begin his job training with Germán Martitegui.
In 2005 he decides to undertake a trip to Spain to continue his professional growth in the kitchen of Martín Berasategui; then at Palmira restaurant in Barcelona, and finally at Tragabuches in Ronda. Restaurant that is awarded the first Michelin star in Andalusia.
From 2010 to 2015 Martín manages the kitchen of the Hotel La Fuente de la Higuera located in the imposing natural setting of the Serranía de Ronda. Here, Martín deepens his knowledge of crops and vegetable raw materials creating dishes with ingredients harvested from the hotel’s own organic garden.
Starting in 2014, Martín began to perfect the atavistic Argentine roast techniques by impregnating it with his own nuances and creating a unique and personal concept that he brings to the table a select clientele as a private chef in luxury villas in Ronda, Marbella and La Zagaleta.
In 2019, after a long period of technical and creative development, Martín opens the doors of Kütral, a meat restaurant specialized in the classic Argentinian roast techniques located in the city of Ronda.