FineArt Gastronomy
Michael Marthas
Consultant I Culinarian I Connector
my Story
Born in Clearwater Florida Dec 13 of 1986, second child of a greek-american family, that grew under the gastronomical attention of a greek mother, grandmother and grandfather.
In July 1993, the family moved to the greek island of Kalymnos and was introduced to a diet of home-cooked locally-grown delicacies, while living under the legendary aegean culture and quality of life.
I studied IT and worked as a DJ, before entering the obligatory military service, where I was swiftly appointed chef de cuisine. Thus my taste for cooking manifested, along with the understanding that: the artistry and fantasy of crafting excellence, is an art in itself.
I am proud to be able to carry and instil my beloved kalymnian tradition, in the very heart of my creations – also committed in expanding my skill, knowledge, experience and imagination… indefinitely.
Honored
The Fat Duck (3 star Michelin) Heston Blumenthal Bray – England
Waterside Inn (3 star michelin)
Michel Roux, Bray – England
Pure C Restaurant (1 star Michelin)
Sergio Herman – Netherlands
Daniel Berlin Krog (2 Star michelin)
Daniel Berlin – Sweden
Noble restaurant (Golden Toque)
Rhodes – Greece
Cuvee restaurant (Awarded Alpha Guide – Greek contemporary cuisine & 1 Star FNL)
Kos – Greece
Legacy
Michael Marthas is a Graduate of the School of Tourism Professions of Rhodes, with studies in Hotel-Restaurant Technique and Culinary Art. He has worked in Hotel units and services in Greece and abroad all around the world. He has been Executive Chef at Cuvee Restaurant (an FNL BRA Awards star and Athinaroma Greek Cuisine Award), Aqua Grant and Mykonos.
He has also carried out several commissions in the Bahamas: Bahamar, Albany Marine, AirCuilinary, Titans Hospitality as well as in Bulgaria and the Aegean Islands. In 2019 he was awarded as the best Young Chef of Greece by restaurant 100, as well as in 2015 and 2016 he was in the quarter-finals of the San Pellegrino Young Chef global competition in Tel Aviv.
Also awarded with 2** star FNL BRA Awards, Greek cuisine award and Top Nortch Athinorama award). For the last 8 years he has been intensively employed as R&D (research and progress) on sustainability, Fish Dry aging, locality and zero waste in Greek gastronomy, as well as having completed online training on the EDX platform of Harvard University in the category Food Fermentation: The science of cooking with mibrobes and MAD Academy.
my services
Trusted
Consulting Restaurants
Private Chef on the Island of Mykonos Greece for Giorgio Armani, Vogue, Frank Muller, President of Kuwait, Dsquared2.
Private Chef at Bluescapes yachts traveling all around greek islands for very individual customers.
Consulting Chef at Titans hospitality (Bahamas), Bahamar Hotel, Albany Marine, Tiger Woods, Michael Jordan.
Cooked especially for the President of the Hellenic Republic Prokopis Pavlopoulos.
R&D and Consultant Chef at Bahamas, Greece, Brasil, Sweden, Switzerland, Bansko.
The artistry and fantasy of crafting excellence, is an art in itself
- Michael Marthas
Personal Stories
signature creations
Lamb saddle
Opalys Cho
Guanaja Cho
Namelaka
Honey from Vanilla Helmou
Spinialo
Spring Desert
Garliced Squid
Edible Carbon
Semi Dried Mackerel
LAB300yr Sourdough
Beetroot / Carob / Hazelnut
Squid
Acclaimed Gastronomical Excellence
awards & testimonials
