Dubbed the "Future Talent for the French Pastry" by Chef Christophe Michalak, Johann Martin began his career in Paris at Maison Debieux. He is originally from Nancy, in the Lorraine region of France. Later he worked alongside Chef Stéphane Glacier, MOF Pâtissier, as a pastry consultant. In 2006, at the Pastry World Cup in Phoenix, Arizona, he served as an assistant for the winning French team, working alongside Chef Franck Michel, MOF Pâtissier, Chef Franck Kestener, MOF Chocolatier, and Chef Bruno Montcoudiol, MOF Pâtissier. In 2012, his first pastry book, "Top Dessert" will be published for the general public, targeted towards those that are fascinated by pastry.
Since 2009, Chef Martin has taught a variety of French pastry courses for professionals at Bellouet Conseil School in Paris, owned and led by Chef Jean Michel Perruchon, MOF Pâtissier. Chef Martin won vice champion of Artistic Sugar Competition in Lyon, France in 2007. During the selection of the team that would represent France in the World Pastry Cup in Lyon in 2013, he won the silver medal in the Sugar Showpiece and Entremets category. He shares his experiences and "savoir-faire" while traveling throughout France, as well as worldwide in Japan, Kuwait, Israel, Singapore, Colombia, Egypt, the United States and much more.
2007, Pastry World Cup in Phoenix - assistant to winning French team: Chef Franck Michel, MOF Pâtissier, Chef Franck Kestener MOF Chocolatier, Chef Bruno Montcoudiol, MOF
2007, Artistic Sugar Competition in Lyon, France - Vice Champion
2013, Pastry World Cup in Lyon, France - Silver Medal of the selection French team