Martin Boetz is an award-winning Sydney chef who has accumulated 36 chefs’ hats during his restaurant career and with his masterful, contemporary and unique spin on Thai and Southern Chinese cooking has redefined modern Asian cuisine.
He was the Executive Chef at Longrain Sydney for 14 years, winning best new Restaurant and 2 chefs hats in its first year, and Longrain Melbourne for seven years. Longrain’s longevity relied on Martin’s ability as a culinary leader and his ability to balance business and creativity to create a long-lasting restaurant experience.
Martin has enjoyed numerous and notable collaborations with the nation’s top chefs. He has published two books, Longrain Modern Thai Food in 2003 and New Thai Food in 2013, and has appeared on cooking shows in Australia and overseas. He has had editorial in leading magazines/newspapers including Gourmet Traveller, Vogue Entertaining, Delicious magazine, The Financial Review, The Australian, American Food & Wine, American Gourmet, Wallpaper magazine, The New York Times and many more.
His vision for the very best local ingredients and shared dining experiences has come to life in the Cooks Shed, a unique and rustic environment in the Hawkesbury, 1 hour’s drive from Sydney’s CBD. His passion for food and innovation continues to set him apart and he remains the forefront of modern cuisine and dining in Australia.
