Martyn Ridings is the chef and founder of Project Chef and Dorsia restaurant in Byron Bay. With more than 20 years in professional kitchens across Australia and Europe, he brings a love of seasonal produce, thoughtful cooking and warm hospitality to every dining experience.

His interest in food began at just 10 years old, when a meal cooked by a schoolmate’s father, one of Australia’s leading chefs, sparked an ambition to become a chef himself.

At 15, Martyn began his career at Brisbane’s Il Centro, building his foundations in a busy Italian kitchen before heading overseas. At the two-Michelin-starred La Bastide de Capelongue in the south of France, he developed a deeper appreciation for exceptional ingredients and the close relationship between the kitchen, the seasons and the land.

Back in Australia, Martyn continued refining his craft at Melbourne’s Stokehouse before returning to Brisbane to help launch The Wolfe in East Brisbane. Under his leadership in the kitchen, the restaurant earned a Good Food Guide hat within its first year. A regularly changing menu gave him the freedom to develop his own style, balancing precise technique with creativity and flavour.

A move to Byron Bay followed, where he took on the role of Executive Chef at Loft before founding Project Chef. Private dining offered a more personal way to share his cooking: working closely with guests to create experiences shaped around their tastes, their occasion and the people at their table.

In April 2025, Martyn opened Dorsia, his contemporary Australian restaurant in Byron Bay. Today, he brings the same attention to ingredients, detail and hospitality to both ventures.

Through Project Chef, Martyn and his team deliver restaurant-quality dining in private homes and holiday properties across Byron Bay and beyond. From relaxed shared lunches to multi-course tasting menus, the aim is simple: exceptional food, thoughtfully prepared, with everything taken care of so guests can settle in and enjoy the occasion.