German born and Australian bred with Thailand close to his heart
(and stomach), Martin Boetz is a culinary mash up which,
unsurprisingly, has given him a head start in the world of kitchen
creativity. Martin's interpretive Asian cooking lead to his
Longrain Restaurants in Sydney and Melbourne being praised by
diners around the globe. After an apprenticeship at Lennons'
Brisbane Hotel, Martin moved Sydney, where he worked in Double Bay
at Zigolini's and later at Darley Street Thai. Here Martin
discovered a love for Thai food, moving on to run Sailors Thai at
The Rocks. Martin has more recently moved on from the restaurant
business he started to embark on a new chapter in the creation of
Cooks Co-op (http://cooksco-op.com) - a business growing and
supplying quality produce to restaurants. In 2005 he authored
Longrain, published by Hardie Grant Books.