Oli Martin, Executive Chef, Aven Restaurant

Oli started work in his hometown of Lytham, Lancashire and at the age of 14 was a part time pot washer in a restaurant called The Chicory, where he fell in love instantly with life in the kitchen.

He finished his GCSEs at 16 and went straight into work as an apprenticeship at Chicory. After completing his apprenticeship Oli worked in France in a small village name Elne, near the Pyrenees, under a chef trained by Daniel Boulud, who encouraged him to look at developing his skills in Michelin-starred kichens.

Oli returned to Lancashire and spent a year at Northcote, working under Nigel Howarth and Lisa Allen, then three years in the Lake District at Gilpin Lodge. He then took some time out to travel, visiting Southeast Asia and Sydney in Australia, where he lived for a year, staging in kitchens such as Quay and Gastro Park. On his return from Australia, Oli worked as Sous Chef at Hipping Hall, before becoming Head Chef a year later in January 2015. 

In 2018 he took part in the BBC’s Masterchef – The Professionals; one of the last three chefs in the competition, he narrowly missed out on the main prize. In 2020 he was invited back for a special Masterchef the professionals – A festive knockout, which he did win.

After eight years at Hipping Hall Oli delivered his final service on 31 October 2021. He has launched his own Foray Catering company and is
now Executive Chef of Aven Restaurant in Preston.