Martin Bosley

From the age of nine, Martin Bosley wanted to be a chef. Martin's parents dined out frequently and he and his siblings often accompanied them.

Over weekends, they hosted lunch and dinner parties where the food was largely influenced by their subscription to Cordon Bleu magazine. Every month, when a new issue arrived, they would progressively cook every recipe in it so Bosley learned the difference between a profiterole and an eclair by the time he was thirteen. Martin's father would often lock himself in the kitchen on a Sunday and just cook. The men in his family always cooked.

Martin has lived and worked most of his life in and around Wellington - a city he is passionate about for its proximity to the sea, to wine and to the produce-growing regions of New Zealand.

Beginning Martin's professional career at Fraser's as an apprentice, he went on to work in some of the most renowned restaurants and hotels in New Zealand's culinary history, including Orsini's, Le Normandie and the original Park Royal hotel, where the culinary team won Best Restaurant of the Year at the Salon Culinaire.

Martin's first head chef position was at the Grain of Salt at age twenty where he established an innovative reputation, gained a loyal following, and won the Best Restaurant in New Zealand award.

After a brief stint working at Petit Lyon, he bought the building and opened his first restaurant, Giverny, to critical acclaim and international review. It was Bosley's first opportunity to truly express and develop his strong beliefs about food and dining.

Following this, he joined Brasserie Flipp as Head Chef from 1991 to 1993. A leading New Zealand restaurant, Flipp was also listed as one of the best restaurants in the world in Courvoisier's Book of the Best.

He then moved to Port Douglas, Australia where he ran a restaurant, catering business and delicatessen for four years. On Martin's return from Australia, he worked at Ramses Bar and Grill in Auckland for a brief period before the call back to Wellington proved too strong to resist and he rejoined Flipp for a further three years.

After some time out to pursue consultancy work and take a trip to France, where meals at Pierre Gagnaire, Michel Bras and Troisgros provided huge enjoyment and influence, Martin and his business partner decided to open the restaurant they had been talking about for twenty years. Their aim was to create a truly special seafood restaurant, where guests could have a unique dining experience. The result is the critically acclaimed self-titled restaurant Martin Bosley's.

Awards

• 2008 Cuisine Restaurant Of The Year - Runner-Up Best Smart Dining
• 2007 Supreme Winner Cuisine Magazine Restaurant Of The Year
• 2007 Cuisine Restaurant Of The Year Wine - Winner Fine Dining
• 2007 Supreme Winner Montana Wow Edible Arts
• 2006 Dominion Post Best Restaurant In Wellington
• 2006 Supreme Winner Montana Wow Edible Arts
• 2006 Cuisine Magazine Top 25 New Zealand Restaurants
• 2006 North And South Magazine Top 10 Restaurants In New Zealand