Gauthier Martin
Gauthier Martin is a young French pastry chef with over 10 years of experience. Originally from Bordeaux, he honed his craft for six years in artisanal establishments before moving to Tahiti for a year. He then returned to France to work in a five-star hotel but soon felt the pull of overseas life again.
He spent the next two and a half years as a pastry sous-chef on the private atoll of Tetiaroa. There, he befriended a Japanese chef who inspired him to explore Japan. In July 2023, he joined The Ritz-Carlton, Kyoto, where he now shares the expertise of Pierre Hermé and delights guests with his creations.
Missing overseas, after this experience he flew back to Polynesia on the private atoll of Tetiaroa, again to pursue in a 5-star hotel, for 2 and a half years, as sous-chef responsible for pastry. Even on a remote island, he made friend with a Japanese chef who inspired him to discover Japan and its culture. Recently integrated in the team of The Ritz Carlton, Kyoto (July 2023), he is fervent to pass on the know-how of the Pierre Hermé house and to enchant the guests of The Ritz-Carlton, Kyoto.