Self-taught, he began his career as a pizzaiolo at age 17. Nothing in his family history or early inclinations hinted at his becoming one of the greatest French Chefs. But like with everything Guy Martin does, be it extreme skiing or studying philosophy, once he takes on a subject, he relentlessly pursues it until he reaches perfection.
From 1981 he worked for three years at the Château de Coudrée on Lake Geneva, then for eight years at Château de Divonne as chef and manager. There, he was awarded his first Michelin star after having been Chef for only six months and with only three people in his team!
Claude Taittinger offered him the position of Chef and Manager of Le Grand Véfour in 1991. Seduced by the beauty and incredible history of this institution in the gardens of Le Palais Royal, he left his home in Savoie for Paris. What followed was a story of unparalleled success.
Among a slew of awards, he was named "Best Chef of the Year" 1999, by the Gault-Millau Guide with a 19/20 rating (he won the award again in 2003.) Le Grand Vefour received three Michelin stars in 2000 (reduced to two stars in 2008).
A prodigious writer of culinary books, he received the high literary honor of being made a "Chevalier de l'Ordre des Arts et des Lettres" in 1997.
In 2010 he was chosen to prepare the celebratory meal of the annexation of Savoie to France, held at the Château of the dukes of Savoie in Chambéry and where he cooked for the French President at the time (Nicolas Sarkozy).
Since 2011, he has hosted the television program Épicerie Fine, for two seasons of 35 episodes, in which he travels to discover the origin of various foods and gives tips to prepare them. The program is broadcast on TV5 Monde, Cuisine TV and Voyage et Campagnes TV.