Frank Martin

Frank Martin

Restaurant Head Chef at Oceania Cruises- Jacques Restaurant
Lives in Miami, FL, United States
over 6 months ago

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Experienced Chef with a demonstrated progressive history of working in the international hospitality industry in restaurant, hotel, and cruise ship industry. Strong operation professional with a keen eye for details and excellent interpersonal skills.


  • Restaurant Head Chef

    Oceania Cruises- Jacques Restaurant - Miami, FL, United States

    F&B kitchen
    September 2017 - Now · 1 year and 4 months

    • Hands-on Chef, in charge of a daily full operation of a pure classic French restaurant onboard a luxury cruise ship. ( Oceania Riviera) • Restaurant is created by the world known Chef Jacques Pepin • 7/7 days full restaurant classic service with 130 seats. Only dinner served • Managing lunch service ( a la carte & buffet style for a big volume crowd) • Cruise ship contract job. Working 7 days a week.

  • Executive Chef

    Windsor Arms Hotel - Toronto, Canada

    F&B kitchen
    August 2016 - July 2017 · 12 months

    • Hands-on Chef, in charge of a 24 hour Multi-outlet Boutique Hotel operation (A la carte, Tea Time, Banquets, Brunch &Holidays buffet, Bar, Room Service, Chef Table, Kosher Catering) • Organizing and managing the gala menus for TIFF 16(Toronto International Film Festival) as an official sponsor • Re-organizing the kitchen operation system and menus • Hiring, training , scheduling , food costing, pricing, forecasting and ordering

  • Chef de cuisine

    mKt Restaurant - Montreal, Canada

    F&B kitchen
    March 2015 - July 2016 · 1 year and 6 months

    • Market Mediterranean fine cuisine • farm to table daily menus • participating in the opening of the restaurant with Chef Marino Tavares • training, scheduling kitchen staff, food pricing, costing, and ordering

  • Chef de partie

    Maison Boulud- Ritz Carlton - Montreal, Canada

    F&B kitchen
    April 2012 - February 2015 · 2 years and 11 months

    • Fine modern French cuisine • Participating in the opening of the restaurant • serving very exclusive guests • Restaurant owned by Chef DANIEL BOULUD

  • Chef de partie

    Europea Restaurant - Montreal, Canada

    F&B kitchen
    April 2011 - April 2012 · 1 year and 1 month

    • Modern French cuisine • multi-service tasting menus • Restaurant owned by Chef JEROME FERRER

  • Chef de partie

    Ristorante Buenanotte - Montreal, Canada

    F&B kitchen
    October 2010 - April 2011 · 7 months

    • Classic Italian cuisine • Big volume restaurant

  • Tournant

    North 44 restaurant & Catering - Toronto, Canada

    F&B kitchen
    August 2009 - October 2010 · 1 year and 3 months

    • Fine Continental cuisine • Catering exclusive events • Restaurant owned by Chef MARK MCEWAN

  • Commis Tournant

    InterContinental Montreal - Montreal, Canada

    F&B kitchen
    May 2006 - July 2009 · 3 years and 3 months

    • apprenticing under chef Christian Levesque • Modern French and continental cuisine • Working on different stations (Banquet, pastry, a la carte service menu, buffet, catering service)


  • diploma

    hospitality school of montreal - Montreal, Canada

    January 2006 - December 2007

    Diploma in professional French cooking


  • English
    Native or fluent
  • French
    Native or fluent


  • Blue seal Chef
  • Red Seal Chef
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