Martin Wishart opened his eponymous restaurant in Edinburgh’s historic Port of Leith in 1999. Since then it has become known as one of the UK’s most acclaimed dining venues, currently holding one Michelin star, 4 AA rosettes and a score of 8/10 in the Good Food Guide.
Martin holds the title for AA Chef's chef of the year 2010-2011.
Martin trained under renowned chefs including Albert Roux, Michel Roux Jr, Marco Pierre White, Nick Nairn, John Burton-Race, Marc Meneau and Charlie Trotter.
Martin is an entrepreneur with a passion for cooking. He keeps on top of his profession by forming bonds with other internationally acclaimed restaurants. His brilliant career has taken him around the world to Australia, the USA and across Europe. In New York he was invited to cook at the James Beard Foundation and experienced the kitchens of Per-Se, Daniel Boulud and The Bernadin. In Holland he has established a friendship and professional relationship with Lucas Rive from the two Michelin-starred restaurant De Bokkedoorns and Jonnie Boer from the three Michelin-starred restaurant De Librije.
In 2006 Martin participated in the Rencontres Internationals de la Gastronomie alongside the worlds other great chefs including Santi Santamaria, Michel Troisgros, Tetsuya Wakuda, Jaques Decoret. This experience widened his awareness and deepened his understanding of the evolving culinary styles at the pinnacle of the profession.
Martin continues to strive for professional success at Restaurant Martin Wishart. Now, with the opening of his Cook School and his new Restaurant at Cameron House Hotel on Loch Lomond, Martin aims to strengthen Scotland's reputation for good food and to encourage others with his enthusiasm for cooking.