Martin Green

My career started as an apprentice at The Hyde Park Hotel in 1982 on completion I moved to the Connaught Hotel under Chef Michel Bourdin where I eventually became Premier Sous Chef. In 1987 I opened The St David’s Hotel and Spa, Cardiff as Executive chef, where we achieved 3 AA rosettes. In 2001 I returned to London as Head Chef of White’s, London’s oldest and most prestigious of Gentlemen’s Clubs, cooking modern and classic dishes for the discerning clientele. I am an active member of The Royal Academy of Culinary Arts and League of Club Chefs, One of my career highlights was winning the coveted Master of Culinary Arts [MCA] competition in 2005