Michelin-Starred Chef – one of the best in the world
Guy Martin
Guy Martin is one of the greatest chefs in the world. He began his career in the restaurant and gastronomy industry from 1976 to 1981, progressing through positions as a kitchen assistant, then first assistant and sous chef, in various establishments. In 1981, he became the head chef at Château de ...
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Employability:
Seminaire,
About Guy Martin
Guy Martin is one of the greatest chefs in the world. He began his career in the restaurant and gastronomy industry from 1976 to 1981, progressing through positions as a kitchen assistant, then first assistant and sous chef, in various establishments. In 1981, he became the head chef at Château de Coudrée (4 Michelin stars) in Sciez, Savoie. During the winter period from 1981 to 1982, still in Savoie, in La Clusaz, he was the chef at Hôtel Carlina (3 Michelin stars) and Beaulieu (2 Michelin stars). He then returned to Sciez at Château de Coudrée until October 1983. Starting in December 1983, he took over the restaurant at Château d’Esclimont (4 Michelin stars) in Saint Symphorien and the restaurant at Château de Divonne (4 Michelin stars).
Since 1991, he has been the Director and Head Chef of Relais Gourmand Le Grand Véfour. He became the Administrator in 1994, the President in 1995, and has been the owner since January 2011.
Between 1996 and 2011, he authored 26 cookbooks and works, in which he presents his various recipes and experiences in different ways, all more informative than the last. He is preparing 3 new works for the year 2012. Guy Martin hosts a weekly show on TV5 Monde and Cuisine TV, “Epicerie Fine.” He is also a monthly columnist for the magazine “Pleine Vie,” an expert for the magazine “Men’s Health,” a columnist on France 2 for the show “C’est au programme,” and finally a columnist for “La Revue du Conseil National des Barreaux.”
Guy Martin is at the helm of various concepts around the world. The “Sensing,” a contemporary restaurant in Paris; the “Miyou,” a luxury sandwich and salad shop at Charles de Gaulle Airport; “L’atelier Guy Martin,” in Paris; the “Sensing” in Boston; the “Cristal Room Baccarat” in Paris; and the “Miyou” at Bon Marché.
He has recently published:
Sensing, the cuisine of the five senses, 2009 (Editions Minerva)
Papilles, 2010 (Editions Minerva)
Les Cuissons, 2010 (Editions Minerva)
My Fiancée is Carnivorous, 2011 (Editions Minerva)
Ready to Eat, 2011 (Editions Minerva)
Cuisine, 2011 (Editions Minerva)