Award-winning chef Craig Martin began his culinary journey in his hometown of Rotorua — a place renowned for its bubbling mud pools, natural hot springs, and rich Māori culture. From these beginnings, he developed a deep appreciation for the land and its bounty.

Cutting his teeth in local cafés and restaurants, Craig quickly discovered his passion for showcasing the very best of New Zealand’s ingredients. That passion soon guided him into the luxury hospitality world, where for more than two decades he has refined his craft at some of the most exclusive destinations on the globe — including Treetops Lodge, Peppers on the Point, Annandale Luxury Villas, and most recently, the breathtaking Flock Hill Station.

Craig’s guiding philosophy is simple yet profound: “passion to plate” — taking the finest ingredients and presenting them in their purest, most memorable form. This ethos has earned him accolades, loyal diners, and appearances on Australia’s Channel 9 alongside Rebecca Judd and the Asia Food Network with New Zealand’s own Nadia Lim.

Today, Craig channels his experience and creativity into Native Kitchen, where he continues to weave together New Zealand’s native and foraged ingredients with influences from his global travels — always with the same commitment: food that tells a story, food that connects.