The Kitchen
Peppermint Bay would like to introduce David Martin our newly appointed Executive Chef.
With an interest in Indigenous Australian, Japanese, Middle Eastern and Mediterranean foods, David is looking forward to applying his broad knowledge to the abundant local and regional produce that Tasmania has to offer.
Whilst dining at Peppermint Bay you could expect David to step out from the kitchen to ensure that guests are enjoying their meals and he certainly invites you to introduce yourself as you pass by our open kitchen.
David has updated both the Local Bar and the Dining Room menu as well as successfully initiating breakfast at Peppermint Bay on weekend mornings. The feedback from the new menus has been fantastic.
David has recently joined us from the award winning Voyages Dunk Island Resort where he spent 24 months focusing on re-building and restructuring the food & beverage product after cyclone Ingrid.
Prior to Dunk Island David was with the Mecca Restaurant group in Melbourne where he was the food operations manager responsible for the groups award winning restaurants throughout Australia including; The Wine & Cheese Providore, Mecca Bar, Live Bait and the two hat awarded Mecca restaurant in South Bank Melbourne.
David has vast experience in establishing a consistent platform for a quality dining experience and improved quality across all areas of the kitchen.
David was the Northern Territory Area Executive Chef for the Intercontinental Hotels Group looking after the six NT hotels and concept leader for two Australian wide restaurant concepts, the Sirocco Mediterranean restaurants located all over Australia and the Redsalt upmarket grill concept also located throughout Australia.
Prior to David’s arrival at InterContinental Hotels Group, he was the Group Executive Chef for Ayers Rock Resort for a period of 4 years where he was responsible for the following hotels:
- The new luxury 6 star Longitude 131- The world renowned Sails in the Desert 5 star hotel
- Desert Gardens Hotel
- Outback Pioneer
During David’s tenure at Uluru, he and his team tasted success when the Resort’s premier restaurant Kuniya Restaurant was awarded a prestigious Australian Hotels Association Northern Territory Branch 2002, 2004 Award for Excellence in the category of Best Hotel Fine Dining Restaurant.
David and his team pioneered the world known dinner in the desert “sounds of silence” as well as opening the new luxury Longitude 131.
David has worked in Japan at Shodashima Island Resort assisting with the launch of their updated modern Australian cuisine restaurant as well as picking up some Japanese food knowledge.
Prior to this David worked at Crown Casino Melbourne as Chef de Cuisine as part of the opening team for 5 years working in all Crown owned outlets.
David has also had experience with large scale corporate catering working as an Executive Sous Chef at the National Tennis Centre for a period of 2 years being heavily involved in the Australian Open.
David has worked in many fine dining restaurants throughout Australia including opening two restaurants in Victoria.
David has combined his experience in regional produce together with his commitment to local suppliers to create a menu that is sure to delight. His flair for using local produce and his global experience in both large and small quality establishments will ensure a variety of tastes to be enjoyed by local, national and international guests alike.
- View our Terrace Bar Menu (PDF 109 kb)
- View our Dining Room Menu (PDF 109 kb)