Marc Segarra, executive Chef of Abadía Retuerta LeDomaine


Marc Segarra Sauné was named the Executive Chef of Abadía Retuerta LeDomaine in May 2016 and immediately put his imprimatur on the dining experience at the exclusive hotel with new sophisticated and artistic menus.

He came to the five-star property located in a restored 12th century abbey with a breadth of culinary knowledge and a fountain of creativity garnered over more than a decade of working with a series of Spain’s star chefs in the kitchens of their award-winning and Michelin-starred restaurants.

“Our cuisine at Abadía Retuerta LeDomaine is centered around tradition but defined by creativity and a strong link with the environment and seasonal products,” explained Chef Segarra. “I am inspired by the dramatic atmosphere and the many high-quality foods produced on the estate and in the surrounding area, allowing me to use such elements as nature, the historical and artistic legacy, and the winery to put my own unique and personal style on the menu.”

At LeDomaine, Chef Segarra oversees Refectorio, the hotel’s One Michelin Star restaurant, which has maintained its Michelin Star rating for four consecutive years. In Refectorio, Chef Segarra’s signature tasting menus are paired with the award-winning wines produced on the Abadía Retuerta LeDomaine estate; Vinoteca wine cellar, where he has created a delectable tapas and small plates menu; and The Cloister, the hotel’s al fresco summer restaurant where the menu ranges from salads and Iberian cured meat platters to grilled dishes.

Explaining that he strives for perfection, Chef Segarra said, “My cooking style is defined by the ingredients – seasonal and full of flavor. Every dish follows its own creation process and there is plenty of trial and error. It’s a technical cuisine with beautifully plated dishes.”

Chef Segarra’s extensive experience with leading chefs and restaurants includes serving as: Assistant Chef to Executive Chef Paco Morales at Hotel Torralbenc, on the Spanish island of Menorca; number two chef under Executive Chef Rodrigo de la Calle at his Villa Magna restaurant in Madrid;  chef at Chef Joan Roca’s Three Michelin Star El Celler de Can Roca in Girona, Spain; chef at One Michelin Star Restaurante Rodrigo de la Calle en Aranjuez in Madrid; chef at Chef Andoni Luis Aduriz’s internationally celebrated Two Michelin Star Mugaritz restaurant in Errenteria, Spain; pastry chef at Chef Josean Martinez Alija‘s One Michelin Star Restaurante Nerua in Bilbao, Spain; and chef at One Michelin Star Restaurante Tierra, in Oropesa de Toledo, Spain.