The Face Behind the Food

Growing up, being a chef wasn't the first thing on the list for RACV Healesville Country Club Executive Chef David Martin. Starting his apprenticeship in a number of small restaurants in Melbourne and working on an island in Japan, David soon found his place sourcing and using Yarra Valley produce at the Healesville Country Club. Reluctant to choose just one, David admits his favourite ingredient is the Persian fetta from the Yarra Valley Dairy. Discover more about the Chefs of RACV in the RoyalAuto editorial which showcases the talents of the people who are passionate about serving you the best in the region.