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A longtime darling of reviewers and patrons alike, Martin Kouprie is a self taught chef who began his career as an apprentice at the Ottawa Westin Hotel. After a stint as sous chef at Hull’s prestigious Café Henri Burger, Martin moved to Toronto in 1986 where he quickly became a chef to watch as part of the Pronto Ristorante kitchen brigade.
Rising through the ranks to eventually become executive chef at that iconic Toronto eatery, Martin moved on to open Jump Café and Bar where he met Peter Geary, the man who would become his partner in Pangaea. Working together the two discovered that they not only shared common goals but complimentary skills. These discoveries led the duo to decide to dive into business together twelve years ago.
While Pangaea can be an all-consuming commitment at times, Martin maintains a passion for his pastimes and a deep devotion to his family. Whether he’s scuba diving in the Caribbean, wreak diving in the Atlantic Ocean or sanding cabinet doors in his home woodworking shop, he is as focused in play as he is in the Pangaea kitchen. But family time means relaxation for Martin and - don’t tell anyone, but this chef whose cooking restaurant reviewer Joanne Kates has called divine - often indulges in an Oreo cookie or two while he watches cartoons with his eleven year old son Oliver.
About Me
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