Chef Walter Martino’s love for culinary creation started at the age of 7 with pancakes. At only 14 years old, he began his culinary career as a Commis de Cuisine at Zeffirino in Genoa, Italy. He quickly garnered great recognition for his talents as a young chef and was soon mentored by top chefs of Hotel Park Hyatt, Hotel Bulgari, Dolce Gabbana Gold Restaurant and Il Marchesino of Gualtiero Marchesi.
His niche became his approach, making food that is equally as delicious, as it is beautiful. Piecing together unique flavors his dishes become a scrumptious design masterpiece.
His creations have been enjoyed by star athletes, celebrities and even royalty.
Chef Martino is now making his mark on the United States with the 2015 opening of Kaori by Walter Martino, a luxury restaurant in Miami. His very unique approach to food has ‘wow’ed the city. Often visitors spend as much time snapping pictures of their meal as they do eating it.
Chef Martino also writes and stars in a ‘La cucina di Walter’ a TV show on Sky TV directed by Fabio Bastianello and is always invited to appear on international TV shows.
A fun fact is Chef Martino is known as “The Million Dollar Chef” because when you receive a plate prepped by Martino’s hands it can look like a million dollars and sometimes it actually is. Another fun fact is he created the most expensive plate in the world made of solid gold and laced with 84 diamonds sold for $1 million Euros to the Arab Prince. Decadent in rich flavors and at times topped or dipped with gilded spices, he perfects a visual experience for indulgers.
Chef Martino was also dubbed The Million Dollar Chef also designed the world’s most expensive champagne bottle, L’Oro di Bacco with an estimated value of 1.7 million euros.
BLACK SUSHIOTTO WITH WILD SALMON AND CAVIAR
Ingredients for 4 servings:
3/4 cups uncooked Arborio rice 4 cups Fish Stock
1 cup Extra virgin Olive Oil
1 onion, thinly sliced
3/4 cup dry white wine
1 spoon ink squid
4 small pieces of Wild Salmon Edible gold for decoration Salt and parsley to taste.
-Melt half of the butter in a medium saucepan over low heat.
-Simmer the onion in the extra virgin olive oil for about 4 minutes.
-Sauté the rice in the pan over medium heat for 2 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of fish stock with one table- spoon of squid ink, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir remaining extra virgin olive oil and fresh parsley. Turn off the heat. Cover and let sit for 4 or 5 minutes.
-Cook the salmon in a pan for 1 minute and put on Sushiotto. Top with sliced salmon and sturgeon caviar.
-Sprinkle the edible gold on top. -Enjoy.