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Hervé Martin, Chef/Owner of The Hermitage Restaurant trained for eight years in France to achieve the level of Executive Chef. On his quest to achieve this position, Hervé also trained as a Pastry Chef and a Butcher prior to serving as the private chef to the King Leopold of Belgium. He has worked at some of the finest 3 star Michelin restaurants in Europe and then went on to be the executive chef at some of the best hotels in Europe, the United States, and Canada. Included in this category were the Palace Hotel in the South of France and Ireland; the Hotel Plaza de la Chaudiere in Hull, Quebec; the King Edward Hotel in Toronto; the Westbury Hotel in New York and the Palace Hotel in Philadelphia. In 1985 Hervé Martin came to Vancouver to open the Pan Pacific Hotel. During his three years at the Pan Pacific, several things occurred: the opening of the Pan Pacific was a hit, Hervé and his culinary team received many awards for various competitions, and he decided to open his own restaurant; thereby making Vancouver his home.
As a member of such renowned wine appreciation societies as the Chaine des Rotisseurs; the Confrérie du Sabre de'Or; the prestigious "Confrérie des Chevaliers du Tastevin" and other associations, Hervé's knowledge of French Gastronomic and the various wines that work well with it are outstanding. Therefore, Hervé has carefully chosen the wines for his critically acclaimed cellar including fine Burgundy wines from his family's Chateau de Chamilly vineyard in France.
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