Change underway in the Saint-James kitchen in 2020

February 3, 2020

Mathieu Martin, sous-chef to Nicolas Magie, to become Head Chef after 7 years at the hotel. The cuisine of this young chef is very much like his personality: sincere, precise, and straightforward with hints of poetry and creativity.

Originally from southwestern France, Mathieu likes to surprise and enthrall his guests, inciting them to come back for more. When preparing his menu, he pays close attention to new guest arrivals, the market, and the season, thus ensuring the utmost in quality and freshness.

Mathieu learned from some of the biggest names in the world of cooking, including Maurice and Xavier Isabal, Jean Marie Gautier, Éric Fréchon, and Thierry Marx, and developed his skills while working in prestigious establishments such as Ithurria, the Hôtel de Paris, the Bristol, and Cordeillan Bages.

Raised by a generation of chefs, he is never lacking in inspiration. Mathieu likes to stick to the basics, all the while incorporating the latest trends.