David Martin, chef of “La Paix,” is a Frenchman of Basque origin who has earned Two MICHELIN Stars for the historic Belgian brasserie by bringing Brussels' heritage to the table with Japanese minimalism.
David Martin was born in 1971 in France to a Basque family, and after working in Paris alongside the famous Alain Passard, where he learned how to value ingredients, especially vegetables, he moved around Europe, following his passion for cooking and job opportunities.
He worked with the “Le Meridien” hotel chain until he was offered the opportunity to open their Brussels hotel. He was supposed to stay for only one year, but it lasted eight, during which he met his future wife.
In 2006, he arrived at “La Paix” in Brussels, a historic brasserie dating back to 1892, managed in the '80s by his wife Natalie’s family. David revolutionized it and put it on the map for high-level gastronomy enthusiasts. By implementing advanced cooking techniques and leveraging a loyal clientele, David earned the brasserie its first MICHELIN Star within two years, making “La Paix” the first Belgian brasserie to receive such an accolade.
After numerous trips by the chef, particularly to Asia, where he gained new knowledge and inspiration, in 2018, the brasserie received the long-awaited second MICHELIN Star for its cuisine that blends Brussels' heritage with Japanese minimalism. In 2019, David was named "Chef of the Year" by Gault Millau. Riding the wave of success, the chef now presents daily 3-minute recipes on his personal show on the Belgian TV channel RTL.
David has also opened another restaurant, “Le Roannay,” in the eponymous historic hotel at the Circuit of Spa-Francorchamps.
