Sébastien MARTINEZ

Chef : 1 restaurant

Presentation

Sébastien Martinez found his vocation while washing dishes in a working-class restaurant down the street from his home. "I liked the atmosphere, I observed everything, in the dining room and in the kitchen."So it was without hesitation that he chose his career path and took a BEP (vocational training certificate) in catering. He cut his teeth in a brasserie in Rennes, then spent 4 years working alongside chef Michel Hellio and his son Maxime at La Voile d'Or, in the Côtes d'Armor region. "There I learned the basics of gastronomy, the seasonal nature of produce, and the passion of working in the kitchen, a job you live and do for yourself.The job can be thankless, so it's important to have fun!"explains the chef.

He then moved to Paris to work with chef Frédéric Robert at La Grande Cascade in the Bois de Boulogne."I would have held every position there in 4 years, demi-chef de partie, chef de partie "sauce", etc. I learned traditional French gastronomy."Sébastien Martinez recalls. He then moved on to a series of prestigious establishments: he joined Christian Le Squer's brigade at Ledoyen (before the arrival of Yannick Alléno), then followed him to the George-V. After 5 years in the kitchens of the palace, Sébastien Martinez moved to Brittany and the Moulin de Rosmadec in Pont-Aven, a former 15th-century mill, which was then an artist's studio, an exhibition space, a crêperie and then the gourmet restaurant to which the chef has restored all its splendor.

F. H.