Gabriel Martin

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.