Martino Pulito born and raised in Martina Franca, in the region of Puglia in Italy

From just 10 years of age, Martino would venture into the kitchen, learning his mother’s favorite recipes, often consisting of just three or four ingredients that were easily sourced from neighboring farms or seaside villages.

Martino at young age was working in Martina Franca bakery, attending school during the day and working evenings in making and baking various focaccias.

With an obvious passion for Italian cuisine ingrained in his upbringing, Martino went on to improve his culinary skills studying at I.P.S.S.A.R. Castellana Grotte in Castellana Grotte (Bari) , home of multiple awarded chefs.

During Martino Pulito time at culinary school , he always worked in evenings moving from restaurants to local steak house to gain additional experience, learning the practical job and starting to create inspiration.

Martino Pulito served internships in multiple restaurants in Puglia, Hotel Best Western Pace Miceneo in Scanzano Jonico, Villa d Amelia resot in Alba, Fortino Napoleonico in Portonovo and then moved to Northern Ireland with an Italian chain to learn how also Italian cuisine was executed outside the bel Paese.

After obtaining Culinary Diploma, and recognized as chef, Martino Pulito at age 19 made the move to Brianza first (north Lombardy) working in a small 2 Michelin star restaurant, Convivium in Besana Brianza, and then to Milan.

Here is where he met chef Antonio Marangi, highly awarded chef who took in gamble on Martino Pulito in the AFM Baqueting. Antonio Marangi was a key part in shaping the culture, skills and vision for Martino Pulito, coaching across multiple aspect of the kitchen.

AFM Banqueting was one the most challenging but at the same time rewarding experience, serving different customers as Prada, Gucci, Verace, Armani and others especially during Milan s fashion week, few Italian Politicians as Silvio Berlusconi , San Siro Stadium with focus on the Vip area for Intermilan F.C., Autodromo di Monza with Formula 1 and Ferrari among the others races , private dinners In Como Lake Villas and around Lombardy region, La Borsa Italiana , celebrities weddings and other just to mention a few.

Martino Pulito became Senior Chef De Partie at AFM Banqueting also helping during his time off colleagues in industry at Blue Note Milano.

A poster of the Australian landscape hanging in his home for as long as he can recall, Martino always felt a connection within the country, and his dream of living and working abroad was a vision that came to fruition in 2012, where first worked in a small restaurant in Surry Hills then joined the opening team at Jamie Oliver’s restaurant in Sydney Lead by David Clarke.

David Clarke helped furthermore Martino s growth, adapting italian culture into Australia s palate, coaching various aspect of the industry which includes all the financial and operating aspect of a business.

Just eight years after arriving in Sydney, Martino has carved out an impressive career in the industry, with local appointments having included Senior Sous Chef and Kitchen Manager at Jamie’s Italian, Head Chef at La Vucciria, Head Chef at Pasta Emilia, Head Chef at The Morrison alongside Sean Connolly, Exec. chef at Cucina Porto in Star Sydney.

At The Star Sydney with the opening of Cucina Porto, Martino introduced an Italian eatery that brings his version of Italian culture and cuisine to life. Cucina Porto is the culmination of Martino’s childhood memories, a recreation of his family table for guests to enjoy as they discover dishes derived from his family’s favorite recipes and inspired by his home region of Puglia.

During the first years, Martino Pulito achieved multiple milestones and awards for himself and for the business, such as

2022 TAA Award Highly Commended for Cucina Porto

2022 TAA award Finalist as NSW chef of the year,

2022 Tripadvisor Best of the best restaurant traveler s choice

2022 Restaurant and Catering award for excellence,

2023 NSW TAA CHEF OF THE YEAR

2023 finalist in Australia Chef of the Year.

2024 TAA award Finalist mid-range restaurant of the year