Originally from Montreal and a first generation German Canadian, working with food has been a life long ambition for Chef Martin Buehner. Since the age of fifteen, he has been working toward his goal of becoming a Certified Chef de Cuisine.

Martin began his career with humble roots in the fast food and casual dining industry in Calgary, Alberta. After relocating to Vancouver several years later Martin took on the position of kitchen manager in a busy casual dining restaurant before attending culinary school and a serious beginning. A graduate of Vancouver Community College under the tutelage of some of Canada's top Chef's such as J.C. Felichella, James Hutton, and Uwi Faulter, Martin received his diploma in culinary arts with honours, achieved Red Seal certification and has enjoyed a varied and challenging professional career ever since. Martin has gone on to work at some prestigious hotels and catering companies, for example:

• Chef Saucier at the Munich Marriott in Germany
• Restaurant Chef at the Toronto Marriott Eaton Centre
• Banquet Sous Chef at the 5 Star Hyatt Regency Mainz Germany
• Executive Sous Chef at the Fireside Inn Restaurant, Victoria
• Executive Chef at Queen’s Park downtown Toronto.

Martin also believes in giving back to the community and has volunteered for causes such as "Field to Fork", "Set Sail for Hope", "Gems of Hope", Taste of Toronto, and the "Canadian Breast Cancer Society".

Martin’s emphasis remains on quality in the food he serves and the people he works with. When asked what spurred him to follow the life of a culinary professional Martin replies “My uncle Thomas Buehner was my inspiration to become a chef but most of all my mother sparked my love for food when she had me help in the kitchen from a very early age. I still remember how she was never afraid to try something new.”