Guy Martin has inherited his love for gastronomy from his family. Raised without any taboo, he lives by the rhythm of seasons. He becomes pizzaiolo in 1976 for his living. By chance, he reads one day, Gastronomy Pratique from Ali-Bab which is a revelation to him. He starts experiencing every evening a new recipe among the 5000 displayed in the book.
Very quickly, Guy Martin starts his career at Relais & Châteaux, in the Château de Coudrée, then in the Château de Divonne where he becomes director and kitchen chef at 26 years old. Six months later, he obtains his first star and his second one follows in 1990. He is praised in all guides as one of the youngest promising chiefs.
On November 1st of 1991, he joins Le Grand Véfour (in the 1st arrondissement of Paris) as director and then becomes Jean Taittinger’s counsellor.
In 2011, Guy Martin buys Le Grand Véfour and thus starts a new adventure as the owner of the restaurant.
Guy Martin proposes inventive and joyful recipes for which he has received several national and international awards (elected chef of the 21st Century in Japan and ranked among the Top 7 world best chiefs). The Gault & Millau, Champérard and Pudlowski guides have all already elected Guy Martin chef of the year. Finally and for the second consecutive year, Le Grand Véfour ranks among the Top 20 world best restaurants, for the « Eric Verdier-Culture & Goût » Award.
Very recently, his restaurant I Love Paris by Guy Martin has received from the FAB Awards, the award of the best airport restaurant.
Guy Martin is inspired by his travels, his taste for Japanese culture. Every week on his TV show “Epicerie Fine” on TV5 Monde, he promotes the terroir’s products. The most important source of inspiration for his creations are art and artists. They give him inspiration for the colors, structures and tastes of his cuisine. He makes “pleasure and wellness” cuisine.