From Jujuy to Palais-Royal
Julio Martinez — Head Chef at Campelli
Julio Manuel Martinez (Lito) grew up in Perico, a small town in northern Argentina, where his passion for cooking first took shape. Between 2010 and 2012 he trained at a hospitality school, then in 2016 he seized the chance to move to France — starting with a trial at a restaurant in the Cantal, in Auvergne.
What followed was a demanding apprenticeship in Paris — starred restaurants, bistros, brasseries — where he worked his way up through every level of the kitchen, until he was ready to lead his own. Along the way, the great French chefs he trained under passed on not just their techniques but their entire vision of food. Every kitchen, every chef left its mark.
What followed was a demanding apprenticeship in Paris — starred restaurants, bistros, brasseries — where he worked his way up through every level of the kitchen, until he was ready to lead his own. Along the way, the great French chefs he trained under passed on not just their techniques but their entire vision of food. Every kitchen, every chef left its mark.
A cuisine shaped by encounters
Lito's cooking is French at its core — rich sauces, product-driven, season-led. But it also carries everything he has lived through: Asian and Middle Eastern flavours absorbed across years of Parisian kitchens, and something harder to name that comes from South America — a generosity, a warmth on the plate.
Vegetables, fermentations, extractions, aromas: his cooking is about drawing out the best from each ingredient, simply and without showmanship.
At Campelli, he keeps going. Always curious. Always moving forward.
Vegetables, fermentations, extractions, aromas: his cooking is about drawing out the best from each ingredient, simply and without showmanship.
At Campelli, he keeps going. Always curious. Always moving forward.
Our Team
Whether in the dining room or the kitchen, Campelli is driven by people who love their craft.
