The St. Regis Mumbai has announced the appointment of Martin Kindleysides as Director of Culinary. Martin began his career in the industry at a tender age of 16 and has worked with some of the most celebrated chefs in the world. With over 2 decades of experience in culinary arts, coupled with hands-on operational training, Martin has explored various culinary operations including fine dining, banqueting, outdoor even catering and more.
Born and raised in Australia and having recently worked in Seoul, South Korea, Martin’s ease in the kitchen comes naturally. He grew up with “culinary culture” in his blood, studying a 4 year apprenticeship under his brother who is also a chef, and that was enough for him to pursue a career in culinary arts. Having a constant drive to find a new angle, he is always striving for a new inspiration.
Drawing his influence from fresh ingredients complimented by an intriguing array of flavors from around the world, his eclectic yet harmonious cuisine rings a dynamic perspective to classic techniques.
“It is an honor to take up the position of Executive Chef at India’s first St. Regis hotel”, said Chef Martin. “Cooking in this culturally diverse country has always been a dream and I am thrilled to be associated with a brand like St. Regis in the heart of a vibrant city. I am looking forward to creating exciting gastronomic experiences that will delight and stimulate the palate in the relaxed and vibrant surroundings of the hotel”, he added.
Martin can breathe new life into any menu. He is extremely passionate about fine dining & Pan-Asian cuisine. Chef Marty, as he is popularly known, earned a great amount of recognition as he was invited as a guest judge at the Lee Kum Kee Chinese Chefs Culinary Challenge Korea, the Korean World Trade Skills Competition in Gwangju and recently was involved in the selection of the national representative chef team for Korea.
Chef Marty will be leading the culinary realm of all restaurants and bars including The Drawing Room, The. St. Regis Bar, Seven Kitchens, The Sahib Room & Kipling Bar, By the Mekong, Yuuka, Li Bai and EXO at The St. Regis Mumbai.
Before bringing his signature “fresh and simple” culinary style to The St. Regis Mumbai, Marty was Executive Chef at The Sheraton Grand Bangalore, as well as Vice President/Public Relations LTB Korea (International Chefs Association). Apart from his role in the kitchen, Marty has also been responsible for organizing special promotions for outlets and implementing food safety and training schedules for Western kitchens, Western Executive Chef at Imperial Palace, Cebu, Philippines where he used to oversee 11 food and beverage outlets.
His other stints include Western Executive Chef at Imperial Palace, Seoul South Korea, Executive Sous Chef at Pan Pacific Perth, Executive Sous Chef at Sheraton Perth Hotel, Executive Chef at O’Reilly’s Rainforest Retreat, Lost World Spa & Canungra Valley Vineyards, Executive Sous Chef at Four Points by Sheraton Darling Harbor, Australian Guest Chef Kobe Bay Sheraton Hotel & Towers, Rokko Island, Japan and Senior Sous Chef, Stamford Grand Hotel – Sydney. He began his career at the tender age of 16, working under his brother. From there onwards he worked at various restaurants (French, Italian, Modern Australian) before deciding to move into the hotel sector at the Quay West Suites as Chef De Partie in Sydney in 2002.
Marty holds a Certificate in HACCP Development & Implementation & HACCP Auditors Course from The Environmental Health Consultancy.
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