Martin Ruiz Salvador was born and raised in Nova Scotia. Martin is co-owner and chef of Fleur de Sel with his wife Sylvie. Martin’s journey began in the two-year Le Cordon Bleu Program at the Scottsdale Culinary Institute in Arizona; then a year apprenticing in Dublin’s Michelin-starred Commons Restaurant. 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. Before returning home to Canada, Martin explored the culture and culinary traditions of Marseilles and Corsica, experiences that have influenced his own cooking style.
Martin has harmoniously melded his classical French training with his own Nova Scotian roots and locale. He specializes in local seafood and using whole animals. With his Spanish heritage, he is a lover of eating and making fine charcuterie as well as the salting, smoking and curing of fish.