Martin Boetz
MARTIN BOETZ
Martin Boetz is an award-winning Sydney chef who has accumulated 36 chefs’ hats during his restaurant career.
Martin’s 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 (1999-2013). 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.
Before his successful tenure at Longrain, Martin was mentored and trained by some of Australia’s leading restauranteurs, including Vincent Rae (Rae’s on Wategos) Andrew Mirosch (Faces Restaurant Brisbane) and David Thompson at the award-winning Darley street Thai, Kings Cross. He also held various head-chef positions at The Russell Hotel in The Rocks, Bird Cow Fish in Balmain with Alex Herbert and the multi award-winning Sailors Thai in The Rocks, Sydney.
Martin’s professionalism, consistency and unique approach to Thai flavours meant that Thai food virtuoso David Thompson trusted him to open and run Sailors Thai in The Rocks. Together they won Best New Restaurant from the Good Food Guide and received a Chefs hat in the opening year. Martin was also the manager and chef behind Darley Street Thai Tuckshop.
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. With a newly built kitchen and bar in his rustic shed, Martin is wanting to share this special place which he constantly says is a work in progress.
From Weddings, bespoke corporate events, chef collaborations, seasonal lunches and dinners, he says “this is what people are craving”. A large space with the opportunity to create and enjoy the great outdoors, just on the doorstep of Sydney. Martin recently finished a great series with Home Beautiful celebrating the local producers and food artisans of the Hawkesbury. Click here to watch.
The Cooks Shed has featured in the latest Destination NSW promotion of The Hawkesbury and surrounding areas.
#theriverisjustthebeginning, @VISITNSW.