Meet the Chef
Head Chef Gilles Martin was trained in the grand tradition of French haute cuisine but, more importantly than that, he grew up with cooking in the blood. Born and raised in Brittany, Chef Martin grew up surrounded by fantastic local produce and began cooking aged just 15, learning the skills of fish-mongering and butchery from an early age. To this day, he does all of the fish and meat preparation in our own kitchen at Bel Canto.
As a young chef he moved to Paris, where he honed his culinary skills as a chef de partie at the Trianon Palace at Versailles as well as spending some time in the kitchen at Foquet’s on the Champs Elysees. He first came to the UK in 1998 to work in Glasgow, followed by two years in New Zealand before a fortuitous return to France saw him meet founder of Bel Canto, Jean-Paul Maurel.
He joined the Bel Canto family by heading up the kitchen at our Neuilly restaurant, before coming to open the London branch in 2010, where he has led our fantastic kitchen team ever since.
Chef Martin’s style of cooking focusses largely on French classics which he creates with a strict eye for detail and artistic flair.