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 Ch\u00e2teau de Coudr\u00e9e (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 H\u00f4tel Carlina (3 Michelin stars) and Beaulieu (2 Michelin stars). He then returned to Sciez at Ch\u00e2teau de Coudr\u00e9e until October 1983. Starting in December 1983, he took over the restaurant at Ch\u00e2teau d\u2019Esclimont (4 Michelin stars) in Saint Symphorien and the restaurant at Ch\u00e2teau de Divonne (4 Michelin stars).<\/p>\n
Since 1991, he has been the Director and Head Chef of Relais Gourmand Le Grand V\u00e9four. He became the Administrator in 1994, the President in 1995, and has been the owner since January 2011.<\/p>\n
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, \u201cEpicerie Fine.\u201d He is also a monthly columnist for the magazine \u201cPleine Vie,\u201d an expert for the magazine \u201cMen\u2019s Health,\u201d a columnist on France 2 for the show \u201cC\u2019est au programme,\u201d and finally a columnist for \u201cLa Revue du Conseil National des Barreaux.\u201d<\/p>\n
Guy Martin is at the helm of various concepts around the world. The \u201cSensing,\u201d a contemporary restaurant in Paris; the \u201cMiyou,\u201d a luxury sandwich and salad shop at Charles de Gaulle Airport; \u201cL\u2019atelier Guy Martin,\u201d in Paris; the \u201cSensing\u201d in Boston; the \u201cCristal Room Baccarat\u201d in Paris; and the \u201cMiyou\u201d at Bon March\u00e9.<\/p>\n
He has recently published:<\/p>\n
Sensing, the cuisine of the five senses, 2009 (Editions Minerva)<\/p>\n
Papilles, 2010 (Editions Minerva)<\/p>\n
Les Cuissons, 2010 (Editions Minerva)<\/p>\n
My Fianc\u00e9e is Carnivorous, 2011 (Editions Minerva)<\/p>\n
Ready to Eat, 2011 (Editions Minerva)<\/p>\n
Cuisine, 2011 (Editions Minerva)<\/p>\n","protected":false},"excerpt":{"rendered":"
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 Ch\u00e2teau de Coudr\u00e9e (4 Michelin stars) […]<\/p>\n","protected":false},"featured_media":55938,"template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"editor_notices":[]},"sa_speaker_category":[137,32,38,135,65,41,37,75,76,34],"sa_language":[],"sa_employability":[283],"class_list":["post-81905","sa_speaker","type-sa_speaker","status-publish","has-post-thumbnail","hentry","sa_speaker_category-arts-culture-lifestyle","sa_speaker_category-communication-media","sa_speaker_category-economics-finance","sa_speaker_category-education-learning","sa_speaker_category-environment","sa_speaker_category-health","sa_speaker_category-leadership-strategy","sa_speaker_category-psychology","sa_speaker_category-stress-management","sa_speaker_category-technology-innovation"],"acf":{"sa_introduction":"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 Ch\u00e2teau de Coudr\u00e9e (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 H\u00f4tel Carlina (3 Michelin stars) and Beaulieu.","sa_one_liner":"Michelin-Starred Chef \u2013 one of the best in the world","sa_name_title":"","sa_region":[],"sa_degree":"","sa_stars":"","sa_maglr_ids":null,"sa_publications":[{"sa_publications_title":"Christmas Edition","sa_publications_description":"","sa_publications_file":64707,"sa_publications_url":""}],"sa_socials":null,"sa_subjects":[{"sa_subjects_title":"Bread through the centuries","sa_subjects_information":""},{"sa_subjects_title":"Stories and anecdotes of the grape varieties of Savoie","sa_subjects_information":""},{"sa_subjects_title":"Sous-vide. Why and how?","sa_subjects_information":""},{"sa_subjects_title":"Evolutions and eating behaviour","sa_subjects_information":""},{"sa_subjects_title":"Being efficient","sa_subjects_information":""},{"sa_subjects_title":"Vegetarianism or the social and psychological factor of a minor part of a society in search of being","sa_subjects_information":""},{"sa_subjects_title":"Diets: who benefits from them?","sa_subjects_information":""},{"sa_subjects_title":"Taste workshop with the discovery of the main flavours","sa_subjects_information":""},{"sa_subjects_title":"Local food: a reality, our future","sa_subjects_information":""}],"sa_faq_items":null,"sa_minimum_price":"0","sa_maximum_price":"0","sa_banner_image_id":null,"sa_videos":null,"sa_order_score":0},"yoast_head":"\n