Martin Probst has 20 years of experience in different areas of the hospitality industry. Martin was born and raised in Switzerland. After he completed his apprenticeship as a Chef in 1991, Martin worked in various 5* hotels in Switzerland; Suvretta House in Saint Moritz, Palace Hotel in Gstaad, and Bellevue Palace in Bern.

Martin was also working as private chef for celebrities between seasons. During those years he gained valuable knowledge from Executive chefs, such as Anton Mosimann, Peter Wyss and Beat Weibel in all areas of the kitchen.

In 1994 Martin left Switzerland to fulfil one of his childhood dreams. He continued his hospitality career on a 5* Cruise Liner, namely the Royal Viking Queen. On board of today’s Seabourn Legend, Martin had the unique opportunity to work as Sous-chef with Paul Bocuse.

In 1996 Martin was promoted to Executive Sous-chef on M/S Silver Wind (World’s Number One Cruise Line 1996 & 1997). During those years at sea he traveled to over 60 countries around the world and worked with numerous different cultural backgrounds. After three years and many invaluable experiences he returned to his home country.
Martin then worked as Sous-chef in the 5* resort Arosa Kulm hotel. Between seasons (autumn 1997) he was part of the Swiss delegation who managed the entire catering for the Tennis Kremlin Cup in Moscow, Russia. This experience woke in Martin the desire to work abroad again.

His next job brought him to Bermuda in 1998 where he worked at the Southampton Princess Hotel. After the working visa expired, he left the small island in the Atlantic Ocean and returned to Switzerland.
As part of the management team, Martin was extensively involved in establishing the newly opened Seminar & Congress Centre Seedamm Plaza in Pfäffikon SZ. At the end of 1999, Seedamm Plaza received the “SQS” Quality Control Certificate, as the first hospitality business in Switzerland.

In 2001 Martin moved to Melbourne to take up a Chef de cuisine position at Crown. His role also included cooking demonstrations at local exhibitions and on national television, such as Fresh and Postcards. Due to his success with these demonstrations, he discovered a passion of sharing his knowledge with other people.
After completing further education at RMIT University, Melbourne, Martin started in 2004 a different career path as Hospitality Trainer and Assessor. Today he is training Commercial Cooks, Patissiers as well as Hospitality Managers.

You also find Martin in the role of culinary judge at various cooking competitions throughout the year, where he supports and guides tomorrow’s leading chefs.