Chef of the month (March) Michael Marthas.
An honourable Greek/American Chef Michael Marthas was born in Clearwater Florida Dec 13, 1986. He is the second child of the family. He grew up with fast food and snacks like most children but mostly grew up with home cooked meal at home with his Mother, Grandmother and Grandfather.
He learned at a young age the quality of healthy eating. His family moved to Greece in July 1993 on an Island called Kalymnos, and it is one of the Dodecanese Islands of Greece. There he grew up in an environment of healthy living and eating. Everything almost is grown on the island from nature fresh seafood, meat, vegetables, fruit, etc. It is an island that is based on culture and the quality of life.
He finished his high school in Computers and programming IT and like all Greek boys it is mandatory to serve in the military, there he served 12 months military service. When asked what he had knowledge of doing and he stated on the military form that he had an abundant of knowledge of Computers and music. He was a DJ from a young age at different well-known music clubs on the island, but instead of music, he found himself as chef de cuisine in the army, cooking for all the soldiers and commanding officers.
There is where he had a taste of cooking and the artistry and fantasy of creating not only food that is excellent to taste but also an art in itself. After serving in the army, he knew what he wanted to do in life. He wanted to create and achieve his one goal. To cook the way he was raised from his family, with culture and quality, to carry on his culture that he grew up with from his island, to pass on all the fine qualities that his islands culture passed on to him, due to the way of his family life this is what he wanted. So he followed seminars and training all over the world. From there his first job was at Horizon Hotel on Kos island for two years as central kitchen practice, then Elysium resort and spa hotel in Rhodes.
A few years after that he started teaching seminars and being in a class of 25 with the responsibility for teaching, testing, grading at Tourism Education and Culinary Arts, which he still does as of today with more and more students every year. In 2013 he was head chef and Lindos Mare Hotel, and from there on he knew that this is it.
He knew that there is no end to learning about the art of cooking, that there is always different menus, different tastes, and most of all Imagination when he puts on his apron and starts the day. Most of all he will not give up on his values and the respect for the culture of each ingredient he uses in preparing that one dish that will not only make your taste buds savour quality, but when you close your eyes, you will relive his experience of growing up with respect for culture and nature. He had the honour and privilege of working at The Fat Duck (3*** star Michelin) Restaurant in England as Chef de Partie, Funky Gourmet (2** star Michelin) at the Pure C Restaurant (1* star Michelin) and Noble restaurant (Golden Toque). He has also worked as a private Chef on the Island of Mykonos Greece for (Giorgio Armani, Vogue, Frank Muller, President of Kuwait, Dsquared2). And now as a consulting Chef for restaurants and at Titans hospitality in the Bahamas and for large functions for Bahamar Hotel, Albany Marine (tiger woods, etc..) and Privet Yachts, also as a Sous-chef de hotel at Lindos Mare Hotel in Rhodes.
He has been Awarded S. Pellegrino Young Chef 2015 And 2016. In the top 10 best young chefs in the Mediterranean countries Global, Lidos Mare Rewards 2013 Tui Nordic Blue Award Silver (4.64) TripAdvisor Travelers Choice Award Global, Young Chef Competition 2012 Title “Mystery Box” Siver Medal Greece and Pelagos restaurant at Lindos Mare Hotel Golden Toque reward in New Modern Greek Gastronomy. Besides all this knowledge that he was privileged to acquire from all of the fine Chefs that he has trained and worked for, the aroma of oregano, thyme, rosemary, basil the taste of pure virgin olive oil, that he can still smell and taste when he closes his eyes and thinks of his island… That is the training and meaning of cooking for him. The love of nature.. that is what he pursues in every one of the dishes that he creates.