Martyn Watkins – Bristol Royal Marriott Hotel

Martyn Watkins

I started working when I was 15 in Saturday job making sandwiches for a local hospital and left school and joined catering college, but always had a passion for food from a young age cooking with my mum and grandmother most days, to save the pennies back in the 80’s but always enjoyed cooking.

After leaving college I worked for a quality hotel chain as a Commis Chef and quickly rose to Junior Sous Chef before leaving for the bright lights of London. I joined Hilton in Docklands as Chef de Partie but rose up to Sous Chef in as short space of time.

Staying with Hilton I moved back to Cardiff my home town and joined the 5 star Hilton Cardiff under Michael Mizzen and stayed for 5 years learning lots and running the very busy Banqueting section, turning over £2 million in food alone each year

I got offered my first Head Chef role in Hilton Tewkesbury Golf and Spa Hotel, great location and had a great kitchen to put my stamp on and lift the kitchen and the food, with  a great team under me. I spent three years before moving on to Hilton Reading, which offered a new kitchen in a new hotel.

Being a Cardiff boy the draw to come home was strong, I returned to Cardiff and I have been working at the Bristol Royal Marriott Hotel now for three years. Bristol’s great city to work in and I’m getting involved more in the city and bring new talent through the Marriott apprentice scheme and working alongside the local college to promote the apprentice schemes and the Bristol Junior chef.