Chef Biography
Martin Frost was born in 1958 in London, UK. He discovered his love for food at the age of 12 while working for his father, who managed a seafood restaurant. He studied at the Westminster High School, a leading university in England. He earned many medals in culinary competitions and was hailed as one of the promising young chefs in his class. He apprenticed at both the Park Tower Hotel and Inter-Continental Hotel, both in London.
He was first hired by the Four Seasons Hotel in London and during his tenure, received a Michelin Star. He moved to Toronto as the executive sous chef for their property, before becoming the executive chef for the Four Seasons Clift in San Francisco.
In February 1991, he opened the Four Seasons Resort on the island of Nevis. In 1997 the Great Chefs television team taped him there for their Great Chefs of the Caribbean series.
Later that year, after a bad hurricane, he moved to Santa Barbara, California to serve as the executive chef of the Four Seasons Biltmore. In 2013, he was the executive chef at the Four Seasons Shanghai until his untimely diving accident in August, 2015 while on holiday in the Maldives.
Recipes
Sweet Potato-wrapped Spiny Lobster Tail with Avocado and Green Papaya Roti Taco and Beetroot Syrup
Serving: 4 Print Sweet Potato-wrapped Spiny Lobster Tail with Avocado and Green Papaya Roti Taco and Beetroot Syrup By Great Chefs October 6, 2015 This recipe makes good use of the Asian spiral slicers which are turning out long spiral garnishes at restaurants everywhere. While a spiral slicer will make a pretty wrap, you can […]
Ahi Tuna Tempura, Grilled Rice Paper, and Mango-Black Bean Dressing
Serving: 4 Print Ahi Tuna Tempura, Grilled Rice Paper, and Mango-Black Bean Dressing By Great Chefs September 17, 2015 Each colorful tuna roll shows off its filling when it is cut on the bias and stood up on the plate. An unusual garnish is the toasted rice paper, used vertically as a divider on the […]
Grilled Red Snapper with Conch and Corn Pancake and Tamarind-Pineapple Vinaigrette
Serving: 4 Print Grilled Red Snapper with Conch and Corn Pancake and Tamarind-Pineapple Vinaigrette By Great Chefs September 16, 2015 Grilled fish tops a conch and corn pancake which in turn sits atop a vegetable melange. Tamarind, the spice which dominates the vinaigrette drizzled around this dish, is a predominant spice in Worcestershire Sauce, and […]