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Beginning his apprenticeship at La Poularde in Gien, this native French chef has a work history that is truly inspiring. Before making his way to our shores Gabriel Martin worked in Paris’s Hotel Ritz where the 50 strong kitchen brigade initially overwhelmed him, and at L’Ermitage in Switzerland, where the view from the glass wall kitchen of the Swiss Alps took his breath away. A career highlight was working under Alain Sendersen at Lucas Garton, one of the most highly respected chefs of the last century. In Melbourne he worked as Chef de Cuisine at Le Restaurant before opening his first restaurant, ‘Gabriel Martin at Treasury’. Today he can be found at Maisonette, his latest exciting restaurant in the northern suburb of Essendon.
Gabriel’s first food memory is of his grandmother’s vol au vent, a dish he believes has never been beaten. Days off are spent with his wife and son, ideally over Sunday lunch, a French tradition of great importance. His parting advice for us cooks at home: “I don’t believe in talent, I believe in hard work; so work hard at your time in the kitchen - good research, good produce, passion and enjoyment and just keep trying.”