Martin Ruiz Salvador
Martin Ruiz Salvador was born and raised in Nova Scotia. He began his culinary career as a young dishwasher in Halifax then worked his way across the country as a line cook. When he decided that cooking would be his life, Martin enrolled in the two-year Le Cordon Bleu Program at the Scottsdale Culinary Institute in Arizona. Upon graduation, he went to Europe where he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Chef Aiden Byrne. With a desire to hone his skills and mastery of French cooking, Martin then moved on to the source…the culinary Mecca of Lyon…where he did back-to back stints at Michelin 2 starred Restaurant Lyon de Lyon with Chef Jean-Paul LaCombe, followed by an inspiring term at Caro de Lyon under the tutelage of renowned Chef Frédérick Côte. Upon returning to Canada, Martin decided that he wanted to open his own fine dining restaurant in rural Nova Scotia. In 2004, he and his wife Sylvie opened Fleur de Sel in Lunenburg where Martin’s menus harmoniously meld his classical French training with his own Nova Scotian roots and locale.
In 2005, Fleur de Sel earned eighth spot in En Route’s Top Ten New Restaurants in Canada. Martin has since opened The Salt Shaker Deli in Lunenburg, cooked at James Beard House in New York, competed in the National Gold Medal plates competition in 2008, represented Nova Scotia at The Canadian Chefs Congress and has held Four Diamonds with CAA since 2007.