Walter Martino Biography

Italian chef Walter Martino began his culinary career at the tender age of 13, when he began attending the Instituto Nino Bergese and working as a Commis de Cuisine at the infamous Zeffirino restaurant in Genoa, Italy.

Throughout his career, Martino has worked with brands such as Park Hyatt Hotels, Hotel Bulgari, Dolce Gabbana Gold Restaurant, and the Town House Hotel. His extravagant cuisine has received widespread praise throughout the culinary world, earning the monikers, “Million Dollar Chef.”

He presents his fusions of Eastern and Western flavors on unique handmade dishware that often features gemstone and precious metal accents.

Recently named among the World's 50 Best Visionary Chefs in which he was ranked number one in Europe, Martino continues to select exquisite ingredients to transform into culinary and artistic masterpieces. Ever the innovator, Martino frequently reinvents his culinary style with multicultural fusions and artistic presentations to create extraordinary sensory experiences. 

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