Martin is a professional Chef (Master Chef, ACF) with more than 20 years of experience in the International Hotel, Restaurant and Culinary Industries. He’s had the pleasure of working for some of the best Hotels and Restaurants, spreading over five different continents including Switzerland, Caribbean, USA, Philippines, China, Taiwan, Middle East (Dubai) and Australia. In 2005 Martin was declared legally blind and shortly after was matched with his first Guide Dog, Kaylah, who he has now been working with since.
Martin is as well a qualified Teacher since 2006 and has passed on his Culinary Arts and Gastronomy skills to hundreds of students in Australia and abroad. In addition Martin is the Chef in Residence for Guide Dogs NSW/ACT contributing to the Guide Dogs NSW/ACT Client e_News letter as well an active Advocate volunteering in many events and campaigns.
My Culinary | Hospitality | Hotel career and background
Middle East 2001 – 2005
Moevenpick Hotel Bur Dubai, UAE Area / Corporate Executive Chef for Moevenpick GCC countries Based in Dubai overviewing 7 existing and 4 new Hotel & Resorts opening in GCC region
Le Royal Meridien Abu Dhabi, UAE Executive Chef/F&B Director Rebranding, Best 5star Hotel In Abu Dhabi 2001/02 Best Fine Dining, Best Italian and Best International (Irish Pub) Outlet / Restaurant awarded by What’s on in U.A.E , Best Middle East Team attending / participating in Salon Culinaire Dubai 2003.
Europe 1999 – 2001
Hotel Schweizerhof Bern, Switzerland Maître de cuisines / Executive Chef Founding member of the leading hotels of the world 14 Pt. Gault-Millau Jack’s Brasserie | 16 Pt. Gault Millau Schultheissenstube Conducted Gala dinners with Chef Anton Mosimann
Into the Hotel Zermatt, Switzerland Executive Chef/F&B Director Voted top ten new best hotel in 1999 worldwide Into the Restaurant voted as a best top fifty new Restaurant in 1999 in the world 14 Pt. Gault-Millau Restaurant 1818
Asia 1994 – 1999 
The Grand Hotel Taipei, Taiwan Executive Chef Voted top ten best Hotel in the world Official Stet Government Hotel of Taiwan Host of ASEAN conference in 1999 Conducted promotion with 6 Michelin Star Chef Alan Ducasse
Swissotel/Raffles Beijing, China Executive Chef Top ten best 5star Hotel in China Official shadow government Hotel for Hong Kong and Macau Hosted biggest Chaine des Rotisseurs Dinner in the history of China
ITT Century Park Sheraton Manila, Philippines Fine Dining Chef “Le Sud” Restaurant voted top ten best Restaurant in Manila
Australia 1991 – 1994 
Intercontinental Hotel/The Treasury Restaurant and Bar Sydney, Australia Fine Dining Chef Opening the Treasury for Tony Bilson Best French Restaurant in Sydney by SMH Good Food Guide 2/3 Chefs Hats by SMH Good Food Guide
Radisson Hotel Sydney, Australia Sous-Chef Flagship Hotel for Radisson Group (Pacific region) The Gazebo Hotel Sydney, Australia Chef Tournant Leading CBD Business Hotel in Sydney
The Regent Hotel/Kable’s Restaurant Sydney, Australia Chef Saucier Voted top ten best Hotel in the world, 1991 2/3 Chefs Hat by SMH Good Food Guide Worked with Chef Serge Dansereau
Practical Cookery teacher TAFE NSW NSI Ryde Sydney Australia Chef Lecturer Worked with Chef / Head Teacher Hans Schings
Americas 1990
Crystal Cruises “MS Crystal Harmony” Bahamas Chef de Partie 3rd largest Cruise ship in the world 1990 Voted as 6star Cruise / Hotel ship
Switzerland 1985 – 1990
Restella Restaurant group Basel, Switzerland Corporate Chef Tournant Swiss Restaurant group / chain (cuisine du marche)
Restaurant Federal Zofingen, Switzerland Commis de cuisine 1 star Michelin and 17 Pt. Gaul-Millau in 1989
Swissotel “Le Plaza” Basel, Switzerland Commis de cuisine
Restaurant Gambrinus Basel, Switzerland Apprentice Chef