Carlo Alberto Martino

Originally from Italy, Carlo Martino developed a passion for cooking at a young age and has worked in fine dining restaurants across the UK, Italy, USA, Australia and Dubai.

  • Head Chef The Montagu Kitchen • Hyatt Regency London The Churchill
  • European • Speciality
  • Also loves to Cook Italian
  • Passionate, Creative, Humble • Cooking Style

Good To Know

Seasonal, fresh, simple
As an Italian, my biggest influence has been the amazing diversity of seasonal produce I grew up with – starting with the adbundant fresh fruit and veg in my backyard. I’ve also been inspired by the big chefs, including Bocuse and Puck.
The classic Italian tale: I was always in the kitchen from young age helping my grandmother, so when the time came to decide what profession I wanted to do I knew it had to combine my passion for food as well as travel and I've never looked back!
I usually cook a lot of soups in the winter, with more easy salads and fish in the spring and summer months. I also love Thai cuisine and have enjoyed making my own home-made sushi too.
At some point, I decided to take a break from the kitchen. I wanted to give up my apron and tried different roles in hospitality. This is when I met Chuck Berry and believe it or not, making a Club Sandwich for him was what ignited my passion again.

Recipes I like to cook

The Montagu Kitchen

A modern British restaurant in the heart of Marylebone with a seasonal themed outdoor terrace.