Chef Michael “Mar­tini” Martin, My Seanna

Cleopa­tra. My Seanna—

Yachts International - - Vacations - For more in­for­ma­tion: 305 672 0150, burgessy­

With a ca­reer span­ning more than 20 years on high-end char­ter yachts and pri­vate ves­sels, Chef Michael Martin’s culi­nary re­sume is im­pres­sive to say the least. He’s cre­ated dishes for many high-pro­file clients and he’s worked on such in-de­mand yachts as Lady Beatrice, Il­lu­sion and Hav­ing re­cently joined the crew of 185-foot (56.4-me­ter) Delta avail­able for char­ter through Burgess Yachts—Martin says he loves trav­el­ing to new des­ti­na­tions and es­pe­cially the re­laxed fam­ily am­biance on the wa­ter. His fa­vorite part of the work­day?

“The evening rou­tine,” said Martin. “Pre­par­ing a fresh, home­cooked meal with some piz­zazz that de­lights the guests at the end of a per­fect day on the wa­ter … that’s what I truly love about my job.” And en­gi­neer­ing those meals in My Seanna’s newly re­fit gal­ley with all-new stoves and ap­pli­ances prob­a­bly doesn’t hurt ei­ther.

Martin launched his ca­reer in his twen­ties un­der the tute­lage of celebrity chef Stephanie Alexan­der in Mel­bourne, Aus­tralia. He moved to London shortly there­after to broaden his culi­nary hori­zons at the River Café in London un­der Chef Richard Roger, where celeb chef Jamie Oliver also be­gan his ca­reer. Spe­cial­iz­ing in mod­ern Euro­pean cui­sine and fresh, sea­sonal in­gre­di­ents, Martin has worked pri­vately for the likes of John Cleese, Prince Harry and the King of Spain.

“It was re­ally more re­laxed than I ex­pected,” re­vealed Martin. “Although the Queen was as­ton­ished that my job took me so far away from my fam­ily.”

While Martin is trained in an ar­ray of cuisines and reg­u­larly tai­lors menus to dis­cern­ing palates, his sig­na­ture is an Ital­ian­in­flu­enced light, fresh take on cui­sine.

“It’s the cul­ture, the food, the land­scape,” said Martin, who after many years ex­plor­ing the Tus­cany re­gion now calls it home. “It’s not al­ways easy to find the fresh­est in­gre­di­ents in some parts of the world, but we make it our mis­sion; our guests de­pend on it.”

One such itin­er­ary proved es­pe­cially chal­leng­ing, when pro­vi­sion­ing in Dji­bouti on a re­cent gig. “The lo­cal mar­ket was, well, unique,” re­called Martin. “There was no ice, the food was com­pletely bizarre and even a choco­late ice cream bar cost about $15. I had to get cre­ative, but I made it work and the guests were so ap­pre­cia­tive.”

Some­thing tells us that guests of My Seanna will ap­pre­ci­ate hav­ing Martin on their side as well. —An­drew Parkin­son

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