Martín Rebaudino, chef at Roux: “I prefer to let my work speak for itself”

Martín Rebaudino, chef at Roux, has dedicated 33 years to gastronomy, including 12 years running his restaurant in Buenos Aires. A leading figure in signature cuisine, he champions a distinctive culinary identity, close relationships with small-scale producers and a philosophy that puts ingredients ahead of media exposure. In this interview, he reflects on culinary trends, his craft and the challenge of staying relevant without losing his essence.

With 33 years of experience and 12 years at the helm of Roux, the renowned Argentine chef has built a distinctive identity without chasing fame. His approach is simple: work with small-scale producers, stay up to date and uphold a fundamental principle of gastronomy — cooking delicious food and enjoying the process. At a time when many chefs are becoming public figures, building personal brands and expanding their social media presence, Martín Rebaudino has chosen a different path: stepping out of the spotlight and letting his cooking speak for itself.

After 12 years running Roux, Rebaudino has accumulated 33 years of experience, national and international awards and a recognizable culinary identity. Yet his priority today is not media attention, but keeping his restaurant thriving and continuing to do what he loves most.

“There are very few chefs who, after 33 years in the profession, still cook with passion and care every single day without ever stepping away from the stove,” he says. That statement captures his approach to the profession: rather than chasing the next accolade, it's about keeping curiosity alive and maintaining a daily commitment to cooking.

Roux: a distinctive identity in an ever-changing culinary world

How do you develop a personal cooking style without becoming trapped in a formula? For Rebaudino, the key lies in striking a balance between identity and evolution. “Every chef has their own style and personal touch,” he explains. Traveling, discovering different cuisines and exchanging experiences with fellow chefs allow him to embrace new influences without losing sight of Roux's essence. “We're always thinking about upcoming changes and trends so we don't fall behind,” he says.

Staying current, then, doesn't mean changing for the sake of change. In a culinary world constantly striving to surprise, maintaining a strong identity also means knowing what is worth transforming and what should be preserved.

The value of ingredients and the challenges of distance

Ingredient-driven cooking comes with challenges that rarely appear on the finished plate: behind every ingredient are producers, distances and costs. In a country as vast as Argentina, sourcing ingredients from different regions can become both a logistical and financial challenge.

At Roux, relationships with small-scale producers remain a priority, although Rebaudino acknowledges that obtaining everything he wants isn't always possible.

“Sometimes we decide not to order a particular ingredient because the shipping cost is actually higher than the price of the product itself,” he explains. At times, they do without certain ingredients; at others, they find substitutes.

Rather than abandoning his philosophy, the chef adapts his decisions to the realities of running a restaurant. Excellence also means making thoughtful choices while continuing to value the work of those who produce the ingredients.

"I don't like being in the spotlight"

Before focusing entirely on Roux, Rebaudino went through a period of culinary competitions, awards and greater media exposure. Opening his restaurant marked a shift in priorities: he decided to devote his energy to making it a success.

“I don't like being in the spotlight. If there's a camera around, I'd rather head in the opposite direction,” he admits.

He doesn't say this as criticism of other chefs, but rather as a personal choice. Nor does he feel he has missed out by staying away from the spotlight: “For me, it's far more important that the ingredients and my daily work speak for themselves.”

"For me, it's far more important that the ingredients and my daily work speak for themselves"

That doesn't mean he's disconnected from younger generations. On the contrary, he values his relationships with younger chefs and the respect he receives after more than three decades in the profession. His way of establishing authority is different: less focused on cultivating a public persona and more rooted in experience, consistency and everyday dedication.

Five questions for Martín Rebaudino

After 33 years of cooking, do you still feel you have something to prove?

Gastronomy is constantly evolving, and as chefs, we're always trying to innovate and stay ahead of the curve. The advantage in my case is that I have 33 years of experience in this profession. That know-how is an incredibly valuable asset.

How do you keep Roux's identity intact without getting stuck in a formula?

Every chef has their own style and personal touch. Traveling and staying connected with fellow chefs helps you keep up with what's happening. At Roux, we have a clearly defined identity, but we're always thinking about upcoming changes and trends.

Can the pursuit of the perfect ingredient clash with economic realities?

We work with small-scale producers, but we also have to consider costs. Sometimes we stop ordering a product because shipping costs more than the ingredient itself. We can do without certain ingredients or replace them, but our goal remains to work with small-scale producers.

What have you gained and lost by choosing to let your restaurant speak for you?

When I opened Roux 12 years ago, I dedicated myself entirely to making it work. Today, I really value my relationships with younger chefs and the respect they show me. As for what I've lost by not putting myself in the spotlight, the truth is I haven't lost anything. I don't like being in the spotlight. I'd rather let the ingredients and my work speak for themselves.

Today, I really value my relationships with younger chefs and the respect they show me.

If you had to start from scratch, what would you hold on to from everything you've learned?

I'd take a sabbatical year to travel and discover new influences from different cuisines. But the most important thing would be not to change the essence of it all: knowing how to cook delicious food and enjoying doing it every single day.

Staying true to your essence, even as everything changes

If he had to start all over again, Rebaudino wouldn't choose a sophisticated technique or a signature dish as his starting point. His answer would be much simpler: travel, learn and preserve the joy of cooking.

In an industry constantly focused on the next big trend, his perspective offers a different measure of success. A culinary identity isn't built solely on awards, media exposure or memorable dishes, but also on the ability to sustain a particular way of working over time.

Ultimately, for the chef behind Roux, the essence remains exactly where it all began: cooking delicious food and enjoying every moment of it.