After starting at Fraser's restaurant as an apprentice, Martin went on to work in some of the most important restaurants and Hotel's in New Zealand's Culinary history, including Orsini's and Le Normandie and the original Park Royal Hotel, where he was on the team that won 'Best Restaurant of the Year' at the Salon Culinaire.

His first head chef's position was at the Grain of Salt, at the age of 20. A ridiculous age to assume such responsibility! However, Martin quickly established a reputation as an innovative and precise chef, gaining a loyal following and winning the "Best Restaurant in New Zealand' award. A brief stint at the infamous Petit Lyon followed, and Julia and Martin decided to buy the restaurant from the owners. They were young and naïve!

Giverny was opened to critical acclaim and international reviews. However, the stock market crash of 1987 and Martin and Julias inexperience in business saw the end of the restaurant after 2 years when they closed the doors. Martin became part of the team along with Marcus Darley, Dean Dunlop and Tim Harding that created Brasserie Flipp, the restaurant that became a Wellington Institution. At Flipp, Martin laid down the foundations for a philosophy on food that was followed until it's closure in 2001. Flipp had quickly become one of the leading restaurants in the country, and was listed as one of the best restaurants in the World in Courvoisier's Book of the Best.

A brief holiday in Port Douglas, Australia, became 4 years, and Julia and Martin established a restaurant, a catering business and a delicatessen. They returned home for the birth of their daughter, and Martin worked at Ramses Bar and Grill in Auckland. Eventually, the call to return to Wellington and the Kapiti Coast and back to Brasserie Flipp proved too strong to resist.

Martin worked at Flipp for a further 3 years, then deciding he needed a break from cooking professionally and he pursued a number of culinary consultancies. However, the pull to return to restaurants was strong. After accompanying his business partner on a trip (actually his honeymoon!) to France, they decided to open the restaurant they had talked about for nearly 20 years.

In France they had dined at, among others, Pierre Gagnaire, Michel Bras and Troisgros. Each one was like an epiphany. In particular, an evening at Michel Bras was the first time Martin had been physically moved by the sheer beauty of a meal. He was greatly influenced by that experience.

In 2001 Gavin and Martin opened their restaurant. The desire was to create a truly special seafood restaurant, where guests could have a unique dining experience. They truly hope they have succeeded.