This year Cristiano de Martin was the guest Chef at the 13th Worldwide Hospitality Awards ceremony. Nearly two years ago, the Chef took the helm in the kitchen at the Conrad Algarve hotel in Portugal, where he is currently Executive Chef. At the head of a brigade of 33 chefs and 14 waiters, he is in charge of all restaurant operations, including purchasing, production and presentation, for all the restaurants and bars at the hotel with 154 rooms and suites: the Louro, the Dado, the Gusto by Heinz, the Lago and the Sereno.
After more than 8 years in the kitchens of the group Hilton Worldwide, following a prior experience at the Hilton Auckland hotel for close to three years, Cristiano de Martin returned to Hilton Auckland to design, among others, the menus for the restaurant White, with a very precise culinary philosophy. Baptized Homegrown, it stars seasonal products that are not tampered with too much in order to preserve their flavors. The native Italian began his career in 1998 with the Australian hotel group Stamford Hotels, as sous-Chef at the Auckland hotel in New Zealand before being promoted to Executive Chef at the Stamford Plaza hotel, in Sydney Australia. He left the chain in 2003 to join an internationally renown brand: the Ritz-Carlton in Bahrain. Having developped his trade in classes at the Hilton Worldwide group, the young Chef very naturally returned to the hotel group that trained him in September 2004 as Executive sous-Chef at the Hilton Brisbane hotel, in Australia. Then, after a break in the Maldives, at the Coco Palm Bodu Hithi, Cristiano de Martin was promoted to Executive Chef at the Hilton Auckland.The international Chef ’s savoir-faire has been recognized on several occasions. In particular he was finalist in the Hilton Worldwide Culinary Cup in 2001 and selected for an internship at the restaurant of the famous Chef Gordon Ramsay –two Michelin stars– at the Trianon Palace.
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