Dining

Executive Chef Martin De Board Biography

Martin De Board, Executive Chef has learned the culinary trade at the feet of many masters. One of whom he credits being his mother, where he was given an appreciation for classic European techniques, while also using natural fresh ingredients.

By the young age of 15, he was working in the kitchen of the very elite restaurant, The Ritz, in Ottawa, Ontario. His agility and skill with the knife won him recognition working “the line”. At the age of 18, Martin decided to undertake an intensive three years of training at the acclaimed L'Institut de Tourisme et d'Hotellerie in Montreal.

With papers in hand, Martin set out on a culinary adventure. He worked in Montreal, Florida, the Caribbean, and proudly became part of the opening teams at the Westin Hotel in Whistler, Poets Cove Resort and Spa on Pender Island, and Westin Bear Mountain in Victoria.

At The Oswego Hotel, Martin is excited about working with local purveyors of seafood, meats and cheeses, wines and organic fruits and vegetables. Having such immediate access to this kind of quality will only push him to further his desire to explore and define the culinary context that is the abundant at the Pacific Northwest.