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In June 1999 Martin was employed as Sous Chef at Tetsuya’s with an ambition to one day become Head Chef, which he achieved in September 2000.
After completing school, Martin enrolled at Hastings College of Arts and Technology; to study cookery and won most outstanding student award’s two years running.
After graduating, Martin worked in a succession of restaurants in London. In June 1992, he started at Le Meridien Piccadilly Hotel, a five star hotel and worked in the Terrace Garden Restaurant as Second Commis Chef and then as First Commis Chef. He then moved to The Oak Room Restaurant, as Demi Chef De Partie.
In August 1995 he started at The Criterion Canteen Restaurant to work with one of the most well regarded chef’s in England, Marco Pierre White. Martin then worked at The Landmark London Hotel for six months as Demi Chef De Partie.
Martin left England to travel through Europe and then Africa before arriving in Australia in November 1996.
He found work in Sydney at Forty One, under executive Chef 'Dietmar Sawyere' as Chef De Partie and then as Sous Chef.
Martin researched the restaurant industry in Sydney and decided that the chef he most wanted to work with was Tetsuya Wakuda. In June 1999, Martin was employed as Sous Chef at Tetsuya’s; with an ambition to one day become Head Chef, which he achieved in September 2000.... Read more.