Head Chef, National Gallery of Victoria
Beginning his apprenticeship at La Poularde in Gien, this native French chef has a work history that is truly inspiring. Before making his way to our shores Gabriel Martin worked in Paris’s Hotel Ritz, and at L’Ermitage in Switzerland, where the view from the glass wall kitchen of the Swiss Alps took his breath away. A career highlight was working under Alain Sendersen at Lucas Garton, one of the most highly respected chefs of the last century. In Melbourne he worked as Chef de Cuisine at Le Restaurant before opening his first restaurant, Gabriel Martin at Treasury. He then went on to open Maisonette in Essendon where he was awarded a Chef’s Hat two years in a row. After this he went on to open Metropolis in Brunswick.
Gabriel specialises in modern European/Australian fine dining and fusion cuisine and is now employed by Peter Rowland Catering as Head Chef, National Gallery of Victoria.