Martin continued to develop his knowledge and techniques by working in range of five star hotels in Europe before going to work with one of Britain’s best chefs, Terry Leybourne at 21 Queens Street, the one Michelin Star restaurant in Newcastle. It was here that Martin gained exposure to the famous Roux Brothers, working on and off in their kitchens for almost a year.
In 1996, inspired by the Brit Pack’s exodus to Australia and their immense success all over the country, Martin travelled to Port Douglas where he worked as a Senior Sous Chef at Sheraton Mirage Port Douglas for two
years before relocating to Perth’s Sheraton for another two years. Martin was encouraged to return to the UK to open Briggens House Hotel in Hertfordshire.
Martin stayed there for couple years before returning to Australia in 2002 to work for Raymond Capaldi at his modern Melbourne restaurant and events complex, Fenix.
It was during his time at Fenix that Martin developed a strong friendship with Raymond, inspired by his love of cooking and gastronomic influences, and together they achieved a ‘one hat’ award for the restaurant in The Age Good Food Guide.
After a year working with Raymond, Martin spent the next few years working in senior positions at Melbourne’s leading hotels including Le Meridian and Stamford Plaza.
Martin returned to Fenix for another term years before joining the team at Sofitel Mansion & Spa at Werribee Park in April 2006 before being promoted to Executive Chef in February 2008.
Martin is now enjoying working at No35 Sofitel Melbourne On Collins – and describes his cooking as ‘a modern, eclectic mix’, where he combines his classical training with more contemporary methods, and uses only the finest local produce, making every dish both accessible and enjoyable.