FineArt Gastronomy
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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.
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.
my services
All great concepts, possess unique points of differentiation.
My methodology in developing your new concept:
Develop a compelling brand image that will capture your guests’ attention, and craft design features and operating principles that engage your guest experientially.
Designing distinctive points of differentiation in your concept will conjure up an emotional connection with your guests, resulting in outstanding sales performance and steadfast brand loyalty.
Services include but not limited to:
New Product Evaluation | Menu Concept & Development | Restaurant Start-Up/Planning | Catering & Event Planning | Kitchen Design | Team Development & Training | Recipe Development | Ideation Sessions | Private Dining | Product Promotion & Demomonstrations
No better way to leave unless loaded up with new culinary knowledge!
I offer top-quality cooking lessons, to make you feel a little bit more like home. My lessons are the perfect way for you to learn how to cook the delicious Greek – WordWide cuisine whilst enjoy the local delicacies and culture.
What Ι offer is more than a mere experience of cooking: The cooking lessons are relaxed with a balance of professional and home-style culinary experience, where I will guide you into the preparation of each dish, not only as a spectator but also as a cook.
A Hands-On culinary lesson experience for individuals and /or groups.
Courses:
Baking Bread, Pastry, Modern techniques, Traditional way of cooking, Curing, Pickling, Food safety, Storage, Plating, Theory lessons, History, Food photography.
Levels:
Intermediate lessons
Advance lessons
Masterclasses
Everything will be taken good care of – start to finish.
All the necessary ingredients will be delivered, cooked, served and cleaned.
All you have to do is sit back, enjoy a glass of wine or two, and anticipate the amazing gastronomic experience that’s on the way!
- Private cooking at home
- Yacht catering – Fine dining
- Villa luxurious dining
- Catering – Banquet
- Theme menus
- Bbq parties
- Tailor -made premium event planning
- Live cooking experience
The artistry and fantasy of crafting excellence, is an art in itself
- Michael Marthas
Personal Stories
signature creations
Soft shell oyster Tarama / Φούσκα Ταραμά
Orange pie / Πορτοκαλόπιτα
Sourdough Loaf Carob / Walnut / Chocolate
Tahini / Greek Coffee / Walnut ( Κάτι απο την γιαγιά μου )
Almond pleasure / Εργολάβος
Spinialo
Spring Desert
Kalymnian sea garden / Ο μπαξές της Καλύμνου
Amberjack / Leeks / San Mihali cheese
Semi Dried Mackerel
LAB300yr Sourdough
I welcome you with my sourdough (LAB300yr) from Zeas next to my edible candle of pastrami
Beetroot / Carob / Hazelnut
Squid cracker with garlic / Καλαμάρι σκορδαλιά
Acclaimed Gastronomical Excellence
awards & testimonials
