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Martin's Kitchen Ltd
Culinary Consultant and Executive Head Chef
welcome to my profile
Chef Martin, head of the "Culinary Management Consultancy", GASTRONOMY - HOSPITALITY - MANGEMENT. Presenting tradtional and modern British, refined Italian, Japanese, American and French cuisine for popular price eateries or michelin standard fine dinning.
I am delighted to have your attension and hope that you might enjoy a few of my signature dishes. Some of my qualities are: I am passionate about anything to do with the culinary arts, strive for perfection, remain flexable & dynamic under pressure, always positively minded & confident, results-oriented and team-spirited head chef, I develop and introduce and organise the setup of new culinary operations or raise the standards of existing establishments during a contracted consulting period. Currently Executive Head Chef at the Auberge Ripplecove awarded AAA 4 diamonds
I am delighted to have your attension and hope that you might enjoy a few of my signature dishes. Some of my qualities are: I am passionate about anything to do with the culinary arts, strive for perfection, remain flexable & dynamic under pressure, always positively minded & confident, results-oriented and team-spirited head chef, I develop and introduce and organise the setup of new culinary operations or raise the standards of existing establishments during a contracted consulting period. Currently Executive Head Chef at the Auberge Ripplecove awarded AAA 4 diamonds
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About Me
- Maitre Rotisseur - Martin Matysik, Chef de Cusine
- Maitre Rotisseur Martin Matysik has more than fifteen years of professional cooking, consulting, lecturing and kitchen management experience. Now Director of Martin's Kitchen Ltd. "Culinary Management Consultancy" Master Degree in hospitality management with 8 years experience in Food and Beverage management, as well as the ownership and general management of a family run hotel, contracted culinary management consultant to gastro pub and a bakery / delicatessen.
Our FUTURE
Let us unite in our forward thinking and eating behaviour steering towards health and nutrition as well as the environment. Sustainable seafood's included are red sea urchin, herring roe, mackerel, octopus, sardines, sea cucumber and jellyfish, taking the pressure off at-risk species. Ancient grains are more flavourful and richer in nutrients, Kumut. Spelt, Amaranth, Teff are just a few, vegan, gluten free diets are now popular, let us not forget to have an occasional intake of a glass of organic alcohol! Support your local markets, butchers that supply artisan meats that skip the factory farm production line. Small, traditional butchers are gaining momentum and they're offering more variety and we need to give them our support. You will be rewarded with quality, flavour and goodness when you visit your farmers markets, your local shops - this is our duty towards a sustainable future. I intend and will lead by example - Chef M
“Cooking with Integrity”. It means seasonal, local and organic ingredients are used whenever possible.
"Our cuisine is one in which purity and the very essence of the product must reign supreme on the plate. With a nod to classic French cuisine, we have taken things forward to create an updated version that is in keeping with our need to eat healthier foods. Our focus is on the use of regional, current, authentic products to create cuisine that is indisputably delicious." chef M
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