Martin's Chocolatier
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The expertise of Martin’s Chocolatier lies in the sheer enthusiasm for the exquisite taste of luxury speciality chocolates from around the globe.
What is interesting is how that enthusiasm came about, and how it led on a journey to becoming a connoisseur of chocolate. For Philip Ahn, Martin’s Chocolatier’s founder, growing up in Nairobi, chocolate was scarce, and was normally reserved for presents or treats. This limited exposure to chocolate made Philip crave more, and upon leaving school, he entered the catering industry.
He began his career in one of Nairobi’s best restaurants, which led to a place at the renowned Westmister Culinary College in London, where he passed the 3 year course in just 14 months! After this, Philip’s career blossomed. He began working under the internationally renowned chef Paul Merritt at Interlude, but was soon promoted to the flagship Michelin-starred restaurant The Greenhouse in Mayfair.
It was here that Philip’s love for chocolate came to the fore again, and Paul Merritt offered him the opportunity to specialise in the creation and development of the chocolates served in the restaurant. A move to Millennium, next to Harrods, followed.
Eventually going it alone, Philip toured Europe and visited some of its finest chocolatiers. Inspired by this trip, he returned to the UK and opened up his first luxury speciality chocolate shop, Martin’s in Nottingham. After a steep learning curve, two further shops followed, in Bristol and Cardiff.
Today, Martin’s Chocolatier aims to introduce luxury speciality chocolates to a wider audience. All of our chocolates have been sourced from a wide range of artisan chocolatiers from around Europe. Chocolates have been chosen that are unrivalled in taste and texture, and that have been made with true passion, skill, flair, and only the finest of ingredients.
The essence of Martin’s Chocolatier started halfway around the world, and our love for chocolate grows and grows. So now we invite you to share our experience and expertise.
What is interesting is how that enthusiasm came about, and how it led on a journey to becoming a connoisseur of chocolate. For Philip Ahn, Martin’s Chocolatier’s founder, growing up in Nairobi, chocolate was scarce, and was normally reserved for presents or treats. This limited exposure to chocolate made Philip crave more, and upon leaving school, he entered the catering industry.
He began his career in one of Nairobi’s best restaurants, which led to a place at the renowned Westmister Culinary College in London, where he passed the 3 year course in just 14 months! After this, Philip’s career blossomed. He began working under the internationally renowned chef Paul Merritt at Interlude, but was soon promoted to the flagship Michelin-starred restaurant The Greenhouse in Mayfair.
It was here that Philip’s love for chocolate came to the fore again, and Paul Merritt offered him the opportunity to specialise in the creation and development of the chocolates served in the restaurant. A move to Millennium, next to Harrods, followed.
Eventually going it alone, Philip toured Europe and visited some of its finest chocolatiers. Inspired by this trip, he returned to the UK and opened up his first luxury speciality chocolate shop, Martin’s in Nottingham. After a steep learning curve, two further shops followed, in Bristol and Cardiff.
Today, Martin’s Chocolatier aims to introduce luxury speciality chocolates to a wider audience. All of our chocolates have been sourced from a wide range of artisan chocolatiers from around Europe. Chocolates have been chosen that are unrivalled in taste and texture, and that have been made with true passion, skill, flair, and only the finest of ingredients.
The essence of Martin’s Chocolatier started halfway around the world, and our love for chocolate grows and grows. So now we invite you to share our experience and expertise.
