Anthony Martin is an American chef renowned for his innovative approach to progressive French cuisine. His culinary journey began in Ohio, where early experiences in his family's kitchen ignited a passion for cooking. Initially inclined towards the visual arts, Martin received several art scholarship offers but ultimately chose to channel his creativity into the culinary field by enrolling at the Pennsylvania Culinary School.
After graduating, Martin honed his skills at esteemed establishments, starting at the Ritz-Carlton in Cleveland. He then moved to Atlanta to work under Chef Guenter Seeger at Seeger's Restaurant, where he advanced to the position of sous chef over four years. His career further flourished in Las Vegas, contributing to the opening of Alex at the Wynn Resort and Casino and later serving as executive sous chef at Joël Robuchon in the MGM Grand, a restaurant that earned three Michelin stars during his tenure.
In 2008, Martin joined Chicago's acclaimed restaurant Tru, ascending to executive chef and partner. Under his leadership, Tru maintained its reputation for culinary excellence, earning accolades such as a Michelin star and the AAA Five Diamond Award. Martin's dishes were celebrated for their visual artistry and subtle flavor profiles, with presentations described as "so visually stunning that it seems crude to disturb their perfection for something so prosaic as eating." His tenure at Tru solidified his status as a leading figure in modern American gastronomy.