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Having
graduated in Hotel Management, Martin went on to
do a post graduate at the Oberoi School of
Management where he was gold medallist for
outstanding all-round achievement. During his
five
year tenure with the Oberoi he worked in hotels
in Delhi, Bombay and Madras specialising in
various cuisines. He then moved to Carnival
Cruise Lines as a Sous Chef and was also Trainer
at its cooks' college in collaboration with the
Johnson & Wales University. He opened a
restaurant in London’s Mayfair where he was head
chef for two years before moving to Noon.
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