Nothing predestined David Martin to land in Brussels...

Born to a Spanish father and an Alsatian mother, this Gascon grew up in Fumel, in the Lot. And it was in Auch, in the Gers, that he attended hotel school and cut his teeth, in starred houses. Then it is to the Queen of England that David Martin makes manners. He works in London for the High Park Hotel, which has a private entrance for Her Majesty. He will then make a short passage in New Orleans, then in Barcelona, before entering in 1992 in the service of Alain Passard icon Three Stars Parisian at L' Arpège as second at only 21 years old. Then Brussels as second in command of the Trois Etoiles Bruneau.
 
Today, David Martin has synthesized his past and proudly wears his two stars and his title of chef of the year of the Gault Millau guide, no doubt, his current cuisine is one of those that make a strong impression.
Not devoid of classicism, it offers a radical reading that can sometimes disturb, tinged with Japanese technique, the chef does not hesitate to provoke, swinging flavors of incredible intensity, complex but never complicated.
Because he now seems to not care about fashions, what is happening around him. It feels free, more instinctive than ever. He found his way.