Martin Boetz's Profile

Chef Martin Boetz
Chef's Hat's don't come easily and some culinary artists spend their lives in pursuit of just one but for modern-thai master Martin Boetz, he has 11 years worth of them. Like so many chefs, his passion for cooking started at an early age with an apprenticeship at Lennons' Brisbane Hotel. He completed his training at Faces, then owned by Vincent Rae, now owner of Byron Bay's Rae's on Wategos, before moving to Sydney. Here, Martin worked with David Novak-Piper at Zigolini's in Double Bay and this was where he met Sam Christie, who would later become his Longrain business partner. This was followed by a stint at The Russell Hotel before moving on to work with his mentor, David Thompson, at Darley Street Thai. "My love affair with Thai food began at Darley Street Thai in Sydney's Kings Cross," says Martin, "I was totally blown away by the restaurant and the range of amazing flavours in the food." With this passion for Asian flavours, it was no surprise when Martin went on to run Sailors Thai. Martin's unique spin on Thai and Southern Chinese cooking has redefined modern Asian cuisine. It is with this reputation and knowledge that he has published Longrain Modern Thai Food and also developed a range of classic Thai sauces called Longrain Produce. In 1999, Martin joined forces with Sam Christie to launch Longrain Restaurant and Bar in Sydney's Surry Hills and, most recently, Longrain Melbourne. Martin has garnered Longrain with rave reviews, of particular note was Terry Durack's review of Longrain's arrival: "Just as I was getting depressed about the state of modern Asian cooking in Sydney, chef Martin Boetz emerges as the golden boy of Thai food." Anna Lisle
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