Rugby-born chef cooks up recipe for global success - The Rugby Observer

Rugby-born chef cooks up recipe for global success

Rugby Editorial 16th Apr, 2016 Updated: 27th Oct, 2016   0

A TASTE of international recognition is being enjoyed by a chef from Rugby who grew up with a love of cooking.

Martin Bower, born and raised in the town, has more than 15 years experience in the kitchens of five-star hotels and resorts, and has now risen to the position of Executive Head Chef at the Crimson Hotel in Manila in the Philippines.

The 35-year-old, who has worked as a professional chef across the UK, Australia and Thailand said: “I always had a fascination with food and that grew as I entered my teens, working in a small restaurant and our local family-owned butcher.”

Training for Martin began at Stratford-upon-Avon College, where he studied for an Advanced Culinary Diploma, which he described as a great foundation for his long career in the catering industry.




He said: “It gave me a taste of what was expected, and completing work experience as part of the course really showed what would be expected of me when entering a professional kitchen. The most important thing I learned was teamwork. Within the fast-paced environment in which we were aiming to work, this is essential.”

Martin quickly rose through the ranks and gained his first Head Chef position aged only 25. Since then, his career has continued to go from strength to strength and it has taken him across the world.


He added: “Having the opportunity to work outside the UK first in Australia, then Thailand and now the Philippines is a dream come true. When I started out as a trainee chef all those years ago, I never imagined it would lead to working in exotic places around the world, doing the job I love.

“The support I receive from the college, even now, 16 years after leaving, is truly amazing. They continue to keep a close eye on my career to see how I’m doing.”

Martin is now passing on his knowledge, helping develop the skills of the next generation of caterers, visiting schools to give lectures and demonstrate his cooking.

He said: “When I was training at the College, I was fortunate enough to have excellent mentors and teachers. Working with the students gives me a great sense of satisfaction and seeing them grow into good and passionate chefs is a very satisfying experience.”

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